Heat oven to 400˚F. Sauté the fresh corn kernels in a drizzle of olive oil for 1-2 minutes to cook lightly, season with a pinch of salt. Set aside to cool completely. Butter the bottom and sides ...
For more than 100 years, sweet cornbread recipes like mine were condemned by some outspoken folks. Among them was Col. Henry Watterson — a Kentucky journalist and former Confederate soldier ...
Fair warning: We tend to like our cornbread a little sweet, so I put a half cup of sugar in the mix. The Advertiser backed me up on this in 1916, when their women's page gave the following recipe ...