Red Star Tavern Moist and Rich Cornbread: A Taste of Portland’s Heart

There are certain dishes that, with just one bite, transport you. For me, that dish is this cornbread. I first encountered it years ago, a happy accident during a culinary exploration of Portland, Oregon. Tucked away in the Red Star Tavern & Roast House, this cornbread was a revelation – not the crumbly, dry affair one sometimes dreads, but a deeply flavorful, almost custardy delight. It became a benchmark, a golden standard by which all other cornbreads are measured, and a treasured memory I’ve been eager to share.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Servings: 8
• Yield: 1 nine-inch round
• Dietary Type: Vegetarian

Ingredients

This cornbread is a masterclass in achieving incredible moisture and richness, thanks to a thoughtful combination of wet ingredients and the right kind of cornmeal.

• 2 large eggs
• 6 tablespoons butter, melted
• 2 cups whole milk
• 1 cup sour cream
• 16 ounces creamed corn (or 12 ounces creamed corn and 8 ounces fresh corn kernels)
• 6 ounces white cheddar cheese, grated
• 1 teaspoon salt
• 7 ounces finely ground cornmeal
• 1 1⁄4 cups all-purpose flour
• 1 1⁄3 ounces sugar
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda

Ingredient Notes:
The combination of creamed corn and fresh corn kernels (if using) adds pockets of sweetness and texture. White cheddar cheese provides a sharp, nutty flavor that complements the corn beautifully without overpowering it. The finely ground cornmeal is crucial for that tender, cake-like crumb.

Equipment Needed

• 9-inch cast-iron skillet
• Large mixing bowl
• Medium mixing bowl
• Whisk
• Measuring cups and spoons
• Oven
• Cooling rack
• Butter knife

Instructions

Creating this exceptional cornbread is a straightforward process, but paying attention to a few key details will elevate your results. The secret lies in the combination of wet ingredients and the preheating of the cast-iron skillet.

1. In a large mixing bowl, whisk together the 2 eggs, 6 tablespoons of melted butter, 2 cups of whole milk, and 1 cup of sour cream until thoroughly combined.
2. Gently stir in the 16 ounces of creamed corn and the 6 ounces of grated white cheddar cheese. Ensure everything is evenly distributed within the wet mixture.
3. In a separate medium mixing bowl, combine the 7 ounces of finely ground cornmeal, 1 1⁄4 cups of all-purpose flour, 1 1⁄3 ounces of sugar, 1 teaspoon of salt, 1⁄2 teaspoon of baking powder, and 1⁄2 teaspoon of baking soda. Whisk these dry ingredients together to ensure the leavening agents and salt are evenly dispersed.
4. Add the dry ingredients to the wet ingredients. Whisk until just combined. Be careful not to overmix; a few small lumps are perfectly acceptable. Overmixing can lead to a tougher cornbread.
5. Preheat your oven to 350°F (175°C).
6. While the oven preheats, carefully place your 9-inch cast-iron skillet into the oven. Heat the skillet until it is quite hot, which will take approximately 10 to 15 minutes. This step is crucial for achieving a beautifully browned and crisp exterior.
7. Once the skillet is hot, carefully remove it from the oven using oven mitts. Be extremely cautious, as it will be very hot.
8. Immediately spray the hot skillet with a nonstick cooking spray. Work quickly to prevent the spray from dissipating before you pour the batter.
9. Pour the cornbread batter into the hot, greased skillet. Fill the skillet about three-fourths full to allow for rising.
10. Bake for about 25 minutes, or until the top is golden brown.
11. The cornbread will still seem wet or moist in the center, even when it appears golden brown on top. It should also feel somewhat firm to the touch. This is exactly what you want for a moist cornbread.
12. Let the cornbread cool in the skillet. The residual heat will continue to cook the interior, ensuring it’s perfectly tender.
13. To serve, reheat the cooled cornbread in its skillet.
14. When the cornbread is hot, loosen the edges from the pan with a butter knife.
15. Carefully turn out the cornbread onto a warm plate.
16. Drizzle generously with honey just before serving.

Expert Tips & Tricks

• The Skillet is Key: Don’t skip the step of preheating your cast-iron skillet. This creates an immediate heat shock to the batter, leading to a superior crust and a more even bake.
• Don’t Overmix: Just like with pancakes or muffins, overmixing your cornbread batter will develop the gluten in the flour, resulting in a tougher texture. Mix until the ingredients are just combined.
• Embrace the “Moistness”: The recipe explicitly states the cornbread will seem wet in the center. Trust this! It’s the key to its rich, almost custardy texture. Pulling it out too early will result in an undercooked interior, but leaving it in too long will make it dry. The cooling in the pan finishes the job.
• Cheese Distribution: For an even distribution of cheese, you can slightly toss the grated cheese with a tablespoon of the flour before adding it to the wet ingredients. This helps prevent it from clumping.

Serving & Storage Suggestions

This Red Star Tavern Cornbread is best served warm, straight from its freshly reheated skillet. The generous drizzle of honey is non-negotiable for the full experience, evoking the tavern’s original intention. It’s a perfect accompaniment to a hearty breakfast, a bowl of chili, or even as a comforting side dish with roasted meats.

Leftovers can be stored at room temperature, covered loosely, for up to two days. However, for optimal freshness and to prevent any potential spoilage, refrigerating it is recommended. Store in an airtight container or wrap tightly. To reheat, place a slice or the entire piece back into a moderate oven (around 300°F/150°C) until warmed through. The cast-iron skillet method of reheating described in the instructions is ideal for restoring that lovely crisp exterior. It also freezes well, wrapped tightly in plastic wrap and then a layer of foil, for up to two months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	497 kcal	–
Calories from Fat	233 kcal	–
Total Fat	25.9 g	39%
Saturated Fat	15 g	75%
Cholesterol	112.8 mg	37%
Sodium	851.6 mg	35%
Total Carbohydrate	54.2 g	18%
Dietary Fiber	3.1 g	12%
Sugars	11.2 g	44%
Protein	14.6 g	29%

(Nutritional information is an estimate and will vary based on specific ingredients and brands used.)

Variations & Substitutions

• Spicy Kick: For those who enjoy a bit of heat, consider adding a finely diced jalapeño (seeds removed for less heat) or a pinch of cayenne pepper to the dry ingredients.
• Herbal Notes: Fresh chives or a tablespoon of chopped fresh rosemary can be folded into the batter for an aromatic twist.
• Dairy-Free Option: While the richness will be slightly altered, you can experiment with unsweetened plant-based milk (like almond or soy) and a dairy-free sour cream substitute. Ensure the butter is also substituted with a plant-based alternative.
• Gluten-Free: A good quality gluten-free all-purpose flour blend can be used in place of the all-purpose flour. You may need to adjust the liquid slightly, so start with the recommended amount and add more if the batter seems too thick.

FAQs

Q: Why is my cornbread dry?
A: Dry cornbread is usually a result of overbaking or using too much dry ingredient to wet ingredient ratio. This recipe is designed for moisture, so be sure to follow the bake time and the visual cues for doneness.

Q: Can I use a different type of cheese?
A: Absolutely! While white cheddar is recommended for its sharp flavor, Monterey Jack, Gruyère, or even a sharp yellow cheddar would be delicious.

Q: How can I ensure the cheese is evenly distributed?
A: Tossing the grated cheese with a tablespoon of the dry ingredients before adding it to the wet mixture helps prevent it from sinking to the bottom.

Q: What is the best way to reheat cornbread?
A: Reheating in a moderate oven (300-325°F / 150-160°C) is the best way to revive the texture and crisp up the edges. The original recipe’s method of reheating in the cast-iron skillet is particularly effective.

Q: Is it okay for the cornbread to still look a bit wet in the middle after baking?
A: Yes! This is a characteristic of this particular moist and rich cornbread. The residual heat in the skillet will finish the cooking process as it cools.

A Final Bite

This cornbread from the Red Star Tavern is more than just a recipe; it’s an experience. It’s the embodiment of comfort food, elevated. The tender crumb, the savory cheese, and the subtle sweetness all come together in a harmonious bite that’s utterly irresistible. Whether you serve it alongside a robust stew or simply enjoy it on its own with a dollop of butter and a drizzle of honey, it’s sure to become a beloved staple in your own kitchen. Give it a try, and let the rich, moist magic unfold.