Ingredients:

1-1/2 cups fresh corn (cut from about 3 ears) or thawed frozen
1/3 cup heavy cream
1/2 teaspoon minced fresh thyme
leaves
2 tablespoons fresh bread crumbs

Preparation:

In a bowl stir together the corn, the cream, the thyme, and salt and pepper or taste, spoon the mixture into a buttered 6-inch baking pan or gratin dish, and sprinkle the bread crumbs on top. Bake the corn mixture in the middle of a preheated 350°F. oven for 25 minutes, or until it is crusty around the edges. Broil the corn mixture under a preheated broiler about 4 inches from the heat for 2 minutes, or until the bread crumbs are toasted.

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The perfect cast iron corn bread pan    $15.95    Buy now

 

Here is another one:

Ingredients:

3 cups white cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
2 large eggs, lightly beaten
3 cups well-shaken buttermilk
3 sticks (1 1/2 cups) unsalted butter, melted

Special equipment: 2 (10-inch) well-seasoned cast-iron skillets

Preparation

Heat dry skillets in upper and lower thirds of oven while preheating oven to 450°F.

Whisk together cornmeal, flour, baking powder and soda, and salt. Add eggs, buttermilk, and 1 cup melted butter, then quickly stir together.

Remove hot skillets from oven. Divide remaining 1/2 cup melted butter between them, then divide batter between pans. Bake in upper and lower thirds of oven, switching position of pans halfway through baking, until golden and a tester inserted in center comes out clean, 15 to 20 minutes total.

Cooks' note:
• If you are making corn bread ahead for croutons, reheat remainder in skillets or wrapped in foil, in a 350°F oven 10 to 15 minutes before serving

Ingredients

2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
2 cups yellow cornmeal
1/2 cup sugar
2 cups milk
2 large eggs
2 sticks (1 cup) unsalted butter, softened

Preparation

Preheat oven to 400° F. and butter two 9- by 5- by 3-inch loaf pans.

Into a large bowl sift together flour, baking powder, and salt and whisk in cornmeal and sugar until combined well. In a bowl whisk together milk and eggs until just combined. Add butter to flour mixture and with an electric mixer beat until mixture resembles coarse meal. Beat in egg mixture until just combined (batter will be thin).

Pour batter into pans and bake in middle of oven until golden and a tester comes out clean, about 50 minutes. Cool corn bread in pans on a rack 10 minutes and turn out onto rack to cool completely. Corn bread may be wrapped in plastic wrap and kept in a cool, dry place 2 days or frozen 2 weeks.

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