cornbread.

Execution:

1. wet.

• In a small pot, combine butter and sugar, place over medium-heat until the butter is just barely melted, stir to dissolve the sugar.

• Add the butter and sugar to the bowl of a stand mixer fixed with a paddle attachment. Or use a bowl and a spatula.

• Set the mixer to low and add the eggs, one at a time.

• Add the creamed corn and increase the spead to medium, mix until homogenous.

• If using the optional add-ins, add them at the same time as the corn.

2. dry.

• Whisk together, corn meal, salt, baking powder and flour together.

3. mix.

• Sift the dry ingredients into the wet ingredients and mix to combine, using a spatula.

4. rest.

• Line a baking with parchment paper, pour the batter into the baking pan and cover with plastic wrap.

• Let the batter rest in the fridge for 8 hours.

5. bake.

• Preheat an oven to 325°F.

• Bake for 35-45 minutes or until a toothpick inserted into the middle comes out clean.

• Allow to cool in the pan for 15 minutes.

• Cut and portion.

6. storage.

• Store in the fridge, wrapped with cling film for 5 days.

• Freeze for upto 1 month.