Cheddar Cornbread

from Cook's Illustrated (January/February 2005, pg 11)

Ingredients:

1 1/2 cups (7 1/2 ounces) all purpose flour
1 cup (5 1/2 ounces) yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
4 ounces sharp cheddar cheese (shredded)
1/4 cup (1 3/4 ounces) packed light brown sugar
1 cup frozen corn kernels (thawed) or fresh
1 cup buttermilk
2 large eggs
8 tablespoons (1 stick) unsalted butter, melted & slightly cooled


You will also need:

Food processor
Batter bowl
spoonula
Cast Iron Skillet (or Pyrex glass baking dish)
1 tablespoon bacon fat or butter to grease the pan


Method:

Measure and set out frozen corn to thaw. Preheat oven to 400 F and place cast iron skillet in the oven to also get hot.

Whisk flour, cornmeal, baking powder, baking soda and salt together in batter bowl. Add half of the shredded cheddar to the dry ingredients and toss to combine. Set aside.

In food processor, process thawed corn, brown sugar and butter milk for just 2 or 3 short pulses. Add eggs and process just 2 or 3 more short pulses (you want there to still be lumpy corn pieces).

Using a hot pad, remove your cast iron skillet from the oven and add your tablespoon of bacon fat (or butter). Return to oven and allow to warm while you finish the mixing.

Using your spoonula, make a well in the middle of your dry ingredients and pour in the wet ingredients. Use your spoonula to turn just a few times to barely combine. Add melted butter and continue to fold until dry ingredients are just moistened.

Again, using a hot pad, remove the cast iron skillet from the oven and swirl around to spread out the bacon fat. Pour the batter into the skillet and spread it around with your spatula/spoonula. Sprinkle remaining shredded cheddar cheese on top. Bake for 25-35 minutes (until toothpick comes out clean). Cool in the skillet for 10 minutes, then invert onto a wire rack & turn right side up to cool for an additional 10 minutes.