Appears in Cook's Illustrated January/February 2005, America's Test Kitchen TV
We wanted a cornbread with a tender, fluffy crumb and a thick, crunchy crust. But what we wanted most of all was sweet corn flavor. This recipe has them all.
The secret to a cornbread recipe with real corn flavor turned out to be pretty simple: Use corn, not just cornmeal. While fresh corn was best, frozen was nearly as good, and pureeing the kernels in a food processor made them easy to use whi...