MEXICAN STREET CORN BREAD WITH LIME BUTTER
Makes 1 (8½x4½-inch) loaf
Each slice of this moist bread is studded with fresh cilantro, buttery corn, and salty cheese—a generous slather of Lime Butter is a must!
1 cup (150 grams) fine-ground yellow cornmeal
⅓ cup (42 grams) all-purpose flour
2 tablespoons (24 grams) granulated sugar
1½ teaspoons (7.5 grams) baking powder
1½ teaspoons (3 grams) chili powder
1 teaspoon (3 grams) kosher salt
½ teaspoon (2.5 grams) baking soda
½ teaspoon (1 gram) ground cumin
¾ cup (180 grams) full-fat sour cream, room temperature
½ cup (112 grams) vegetable oil
¼ cup (60 grams) whole milk, room temperature
2 large eggs (100 grams), room temperature
1 cup (141 grams) fresh or roasted corn kernels (see Note)
½ cup (72 grams) crumbled queso fresco
3 tablespoons (6 grams) chopped fresh cilantro
2 teaspoons (6 grams) minced garlic (about 2 cloves)
Lime Butter (recipe follows), to serve
1. Preheat oven to 350°F (180°C). Spray an 8½x4½-inch loaf pan with baking spray with flour. Line pan with parchment paper, letting excess extend over sides of pan.
2. In a medium bowl, whisk together cornmeal, flour, sugar, baking powder, chili powder, salt, baking soda, and cumin.
3. In a large bowl, whisk together sour cream, oil, milk, and eggs. Add cornmeal mixture, and whisk until almost combined. Add corn, queso fresco, cilantro, and garlic, and fold until completely combined. Pour into prepared pan.
Bake until top is golden and a wooden pick inserted in center comes out with a few moist crumbs, 40 to 50 minutes, covering with foil during final 10 minutes of baking to prevent excess browning. Let cool in pan on a wire rack for 10 minutes. Using excess parchment as handles, remove
