Ingredients:

  • 1 cup (120g) all-purpose flour
  • 1 cup (120g) yellow cornmeal, preferably stone-ground
  • 1/2 cup (100g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup (240ml) buttermilk
  • 1/2 cup (120ml) vegetable oil
  • 2 large eggs
  • 1 cup (approximately 2 ears, or 150g) fresh or frozen corn kernels, thawed
  • 8 ounces (225g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 2 tablespoons butter, melted
  • 1 teaspoon honey

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, oil, and eggs.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Fold in the corn kernels.
  5. In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Beat in the egg yolk and vanilla extract until well combined.
  6. Pour half of the cornbread batter into the prepared baking dish. Dollop the cream cheese mixture evenly over the batter. Gently pour the remaining cornbread batter over the cream cheese. Use a knife or skewer to swirl the cream cheese mixture into the batter.
  7. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean (or with just a few moist crumbs).
  8. While the casserole is baking, whisk together the melted butter and honey (if using).
  9. Once the casserole is out of the oven, brush with the melted butter-honey glaze (if using).
  10. Let cool slightly before cutting and serving.