A corn bread with corn kernels

It's again a modification from Bernard Clayton. I price the versatility of his recipes. His cornbread recipes are low in sugar. I adjust the fat content myself. This loaf has corn kernels. Perhaps that's why it requires some extra baking powder for the lift.

Recipe: corn bread with corn kernels (for 2-4)

Ingredients:
- 3/4 cup corn flour (very finely ground corn meal)
- 1/4 cup King Arthur all-purpose white flour
- 1/2 tp salt
- 1/2 tp sugar
- 1 TB baking powder
- 1/4 cup cold 1% fat milk
- 1/4 cup + 1 TB heavy whipping cream
- 2 eggs
- 1 cup corn kernels from can

Procedure:
1. Mix corn flour, all-purpose flour, salt, sugar and baking powder in a medium bowl. Mix it well.
2. Add milk, whipping cream, eggs and corn kernels. Mix thoroughly to form a thick batter.
3. Grease a 4"x8" pan with shortening. Preheat oven to 400F.
4. Pour batter into pan. Bake at 400F, middle rack, for 20 to 30 minutes or until a knife stuck into the center of loaf comes off clean. Check after the first 20 minutes. If top is browned but center is not cooked yet, cover with foil and return to oven to continue cooking.
5. Turn out the loaf. Loaf will detach from the side of the pan easily with some shaking and tapping on the pan's bottom. Let rest on cooling rake for a few minutes. Slice and serve.
6. If to save it, allow to cool, slice and freeze.

Results:
3:13pm, initial mixture of ingredients:

3:16pm, batter ready:

3:21pm, batter poured into a greased pan:

3:21pm, loaf baked at 400F, middle rack:

3:42pm, loaf baked 21 minutes, top browned but center not ready yet; cover with foil, to be returned to oven:

3:51pm, temperature of loaf when baked 30 minutes:

3:51pm, thermometer coming out clean, loaf done:

3:53pm, loaf is detached from the side of pan, and may easily turn out with some shaking:

3:53pm, loaf's side and bottom nicely golden, not over browned:

3:56pm, loaf's height:

3:56pm, loaf's top:

4:37pm, loaf's interior:

Observations:

1. I am very pleased with the result of this loaf! The original recipe calls for:
- 1/3 cup butter
- 1/4 cup heavy cream (optional)
- 1+1/2 eggs
- 1/2 cup of milk
- 1 cup fresh corn kernels
My adjustment:
- no butter
- 1/4 cup + 1 TB heavy cream
- 2 eggs
- 1/4 cup milk
- 1 cup corn kernels from can, drained
The adjusted loaf has a good hydration level. 1/4 cup of milk is replaced by the water content that comes from the cream, the canned corn kernels and the extra 1/2 of an egg. I guess the loaf cakes very well because of the eggs.

2. This loaf is savory in taste. It is also nicely moist, and rather soft (spongy) to hold even when cooled. I think that's because of the large amount of baking powder. Moreover, the bread has a really good melt-in-the-mouth kind of texture. I really love it.

3. This corn bread freezes really well, and remains soft and smells really good when reheated in the microwave oven. My husband loves having it in many of our dinners.