Mindful eating of perfect cornbread

Every once in a while I stumble upon a recipe so perfect that I know I’ll never try another version of that particular food.

The Silver Palate brownies with cinnamon and instant coffee (I added those two ingredients) is one. Rhonda Mellott’s baked corn recipe is another, although I’d call it cornbread because it’s more structured than the dish I associate with corn pudding. I started to say “drier”, but dry is the last word I thought when eating this lusciously moist bread with a real corn taste.

World’s best cornbread ever

1 15.25-ounce can whole kernel corn

1 14.75-ounce can cream-style corn

1/2 cup sour cream

1 cup (2 sticks) butter, melted

2 eggs

1 12-ounce package corn muffin mix

 Heat oven to 350°.Combine the whole-kernel corn, cream-style corn, sour

This rich "pudding" is somewhere between cornbread and spoonbread.

cream, melted butter or margarine, beaten eggs and corn muffin mix. Mix until ingredients are just moistened, let stand for 5 minutes and then pour into oil-sprayed 9-x13- inch baking pan. Bake for 35 to 45 minutes or until firm and beginning to brown. (As you can see, I got carried away last night and revved the oven up to “scorch”.) Serves 10 to 12.

 
Having set down those precise ingredients, I should probably tell you I used half light butter to cut the fat content, took the kernels off 9 ears of corn and used them with about 1/4 cup whipping cream in place of the canned corns.
 
It is so good. I tried to eat it “mindfully,” but I’m afraid I’m just not “mindful eating” material. I’ve promised myself I’ll try and eat more slowly, putting down my utensils now and again and even appreciating what I’m chewing. But the idea of paying to go to a Buddhist monastery to learn how to spend 10 to 20 minutes eating 3 raisins just strikes me as hilarious. At the same time, of course, I realize that if I could do that, I would be reedy.
 

 
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