Birch + Butcher Cornbread
8 1⁄ ounces
4 whole-wheat flour (2 cups minus 3 tablespoons) (we use flour from Grafton Stone Mill; King Arthur would work fine)
6 ounces (about 1 cup) cornmeal (we use Grafton Stone Mill cornmeal)
1⁄ ounce (2 teaspoons)
2 salt
8 ounces isomalt (a sugar substitute available on Amazon; can use 4 ounces, or 1⁄
2 cup, granulated sugar)
3 1⁄ ounces (7
4 tablespoons) sugar 0.16 ounce (about 1⁄
2 tablespoon) baking powder
0.10 ounce ( 1⁄
2 teaspoon) baking soda
14 ounces butter (about 3 1⁄ sticks)
2
31.5 ounces fresh shucked or thawed frozen corn kernels (about 6 cups)
3⁄ cup heavy whipping
4 cream
3 1⁄ ounces (6 1⁄
4 2 tablespoons) whole milk
6 ounces whole eggs (about 3 extra-large), beaten
In a large bowl, mix together dry ingredients (through baking soda).
In a medium sauté pan, melt butter. When hot, add corn and cook, stirring, until corn is cooked through. Remove from heat. In a food processor, puree half the corn.
In another bowl, mix cream, milk and eggs well.
Preheat oven to 400 degrees.
Add corn (kernels and pureed) and cream mixture to dry ingredients in bowl. Mix just until combined. Divide between 2 standard-size (8 1⁄2- by 4 1⁄2- inch or 9-by-5-inch) generously greased (butter or vegetable oil spray) loaf pans.
Bake in preheated oven 75 to 85 minutes or until very dark (almost burnt-looking) on top, and the top cracks. (If using glass pans, reduce oven temperature to 375 degrees; check after 70 minutes.)
To request a recipe, write “You Asked for It,” Milwaukee Journal Sentinel, Box 371, Milwaukee, WI 53201-0371 or email jdemski@journalsentinel.com. Requests must include complete restaurant name, address and phone number (only businesses still in operation will be considered), as well as your name, address and phone number. (Names and addresses will be withheld upon request.) Column compiled by Joanne Kempinger Demski.