Cooking Instructions
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Step 1
Preheat the oven to 400 degrees F (200 degrees C) and generously spray an 8x8-inch baking dish with cooking spray or other oil.
Step 2
In a large mixing bowl, whisk the
All-Purpose Flour (185 g)
,
Caster Sugar (90 g)
,
Cornmeal (150 g)
,
Baking Powder (9 g)
,
Salt (6 g)
,
Ground Cumin (2 g)
, and
Paprika (2 g)
together.
Step 3
In another bowl, whisk the melted
Butter (120 g)
,
Buttermilk (160 mL)
,
Mascarpone Cheese (170 g)
, and
Eggs (3)
together. Pour those wet ingredients into the dry ingredients and whisk it all together just until it becomes a batter. Don't overwork it.
Step 4
Fold in a heaping cup of the
Corn (2 ears)
, reserving the rest. Then fold in half of the
Shredded Cheddar Cheese (115 g)
. Pour the batter and spread it out evenly in the pan, then sprinkle the remaining corn kernels and cheddar on top.
Step 5
Bake for about 35-40 minutes, until a toothpick inserted in the very center comes out clean.
Step 6
Let it cool for about half an hour, then cut and serve immediately! It also toasts up really well as leftovers.
