Cakey Cornbread For Desserts

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 8
• 4 ounces unsalted butter, room temperature (8 tbsp)
• 9 ounces unbleached all-purpose flour (2 cups)
• 3 ounces fine yellow cornmeal (1/2 cup)
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1/2 cup heavy cream
• 1/2 cup whole milk
• 1/2 cup sour cream

Recipe

• 1 preheat oven to 375°f and position rack in the center of the oven; grease and flour and 8-inch square baking dish.
• 2 in a large bowl, whisk together the flour, cornmeal, baking powder, and salt; set aside.
• 3 using your stand mixer fitted with the paddle attachment, beat the butter and sugar until light and fluff, about 2 minutes; gradually beat in the eggs, one at a time, until well combined.
• 4 addthe cream, milk, and sour cream, mixing until combined (do not worry if the batter looks curdled).
• 5 add the dry ingredients and mix until just combined; pour into the prepared baking dish, smoothing down the top, and firmly dropping the pan on your countertop to remove air bubbles.
• 6 bake until a wooden toothpick comes out clean, about 40 minutes; let cool in the pan on a wire rack until warm, not hot.
• 7 make up to one day in advance, wrap tightly and store at room temperature.