I had a craving for soup and fresh cornbread having just spent a few weeks in the South. However, I wanted cornbread that was not too dry or crumbly. I had some wonderful steamed breads in South Africa recently and I was hoping to make a cornbread that turned out as moist. I succeeded. This recipe is delicious. It takes a little time to make the fresh corn puree but it is worth it. The key is also baking it in a cast-iron skillet.

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