Golden Cornbread Baked in Cans with a Sweet Soda Glaze

Info

• Prep time: 20 minutes
• Baking: 1 hour 10 minutes
• From start to finish: 2 hours 45 minutes
• Makes 12 to 14 servings

Ingredients

For the cornbread

• 8 tablespoons (1 stick) unsalted butter, melted
• 1/2 cup yellow cornmeal, plus extra for dusting the cans
• 2 ears fresh corn
• 1 cup whole milk
• 2 teaspoons kosher salt
• 1 vanilla bean, split and seeds scraped (keep seeds and pod separate)
• 2.5 ounces (3/4 cup) dehydrated corn
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 tablespoons baking powder
• 4 large eggs, at room temperature
• 1/3 cup canola oil
• 1/2 cup full-fat buttermilk

For the glaze

• 6 tablespoons unsalted butter, cut into cubes
• 1/4 cup pure maple syrup
• 1/3 cup root beer, birch beer or sarsaparilla soda, or water
• 1/4 teaspoon kosher salt
• 1/2 teaspoon vanilla bean paste or 1 teaspoon pure vanilla extract
• 2 tablespoons bourbon (optional)

Instructions

1. Heat the oven to 350 degrees F for the cornbread.
2. Take the labels off 12 to 14 empty 14-ounce cans or Mason jars, but leave the labels on the bottoms. Wash and dry them, then coat the insides with 2 tablespoons of the melted butter and dust with cornmeal. Set them on baking sheets.
3. Scatter the 1/2 cup cornmeal over a separate baking sheet and toast it in the oven for 15 to 20 minutes, stirring now and then so it browns evenly. Take it out and let it cool.
4. Slice the kernels off the corn cobs and snap the cobs in half. In a saucepan over medium heat, combine the cobs, kernels, milk, salt and vanilla seeds (hold back the pod for the glaze). Once it comes to a simmer, lower the heat as needed and cook for 15 minutes. Take the pan off the heat, cover it, and let everything steep until cool. Strain the mixture, keeping the flavored milk and the kernels in separate containers, and throw away the cobs.
5. Pulse the dehydrated corn in a food processor or blender until it becomes a fine powder. In a large bowl, whisk together the corn powder, flour, toasted cornmeal, sugar and baking powder. In a medium bowl, whisk the flavored milk, eggs, the remaining 6 tablespoons melted butter and the oil. Stir the wet mixture into the dry one, then add the buttermilk and mix thoroughly before folding in the strained kernels.
6. Spoon the batter into the cans, filling each about three-quarters of the way, or use a buttered 9x13-inch pan or buttered Mason jars instead. Bake for 15 minutes, turn the baking sheets around, then continue baking until the tops are golden and a cake tester comes out clean, roughly 20 minutes more. (A 9x13-inch pan needs about 45 to 50 minutes.)
7. Make the glaze while the cornbread bakes: melt the butter in a small saucepan over low heat. Stir in the syrup, soda, salt, vanilla bean paste and the reserved vanilla pod. Bring to a simmer and cook until the syrup thickens a little, 10 to 15 minutes. Take the pan off the heat, remove and discard the vanilla bean, then whisk in the bourbon and set the glaze aside. (You can prepare the glaze in advance and warm it again later.)
8. When the cornbread comes out of the oven, rest the cans on wire racks for 10 to 15 minutes. Poke holes in each cornbread with a fork or skewer so the syrup can soak in. Using a pastry brush, coat the tops generously with syrup, or drizzle syrup into each can. Allow the breads to cool completely. For a 9x13-inch dish, poke holes in the surface and glaze it the same way.
9. For leftovers, take the cornbreads out of the cans. Stored in an airtight container at room temperature, they last 2 to 3 days.

Notes

Cans or Mason jars work especially well for a backyard barbecue or tailgate party. Once guests have eaten, the cans can be tossed or recycled, so there's nothing to wash up. If you leave some space at the top of each can, you can crown the cornbread with chili, sloppy Joe filling, or a black bean and corn salad.