cornbread.

Execution:

1. creaming.

• In a small pot, combine butter an, place over medium heat or until the butter is browned, let cool to room temperature.

• The butter should be golden brown with a sweet, rich nutty aroma. The best way to tell if its perfect is the smell, if its burnt it will smell burnt and acrid.

• Add the butter, brown sugar and regular sugar to a stand mixer, with a paddle attachment on medium and mix until creamy, light and fluffy.

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

• Add the creamed corn.

• If using the optional add-ins, add them with the corn.

2. mix.

• Whisk together, cornmeal, salt, baking powder and flour together.

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

3. rest.

• Spray the baking pan with non-stick spray and line with parchment.

• Add the batter, wrap with plastic wrap and let rest in the fridge for 8-24 hours.

4. 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 30 minutes.

• Cut and portion.

5. storage.

• Store in the fridge for 5 days or freeze for up to 1 month.