Fresh Corn Cornbread

Name: Fresh Corn Cornbread
Ingredients: Serves 6 to 8; We prefer to use a well-seasoned cast-iron skillet in this recipe, but an ovensafe 10-inch skillet can be used in its place. Alternatively, in step 4 you can add 1 tablespoon of butter to a 9-inch cake pan and place it in the oven until the butter me; 1 1/3 cups (6 2/3 ounces) stone-ground cornmeal; 1 cup (5 ounces) all-purpose flour; 2 tablespoons sugar; 1 1/2 teaspoons baking powder; 1/4 teaspoon baking soda; 1 1/4 teaspoons salt; 3 ears corn, kernels cut from cobs (2 1/4 cups); 6 tablespoons unsalted butter, cut into 6 pieces; 1 cup buttermilk; 2 large eggs plus 1 large yolk

Fresh Corn Cornbread was pinched from <a href="https://www.americastestkitchen.com/recipes/7403-fresh-corn-cornbread" target="_blank">www.americastestkitchen.com.</a>

"For cornbread that’s packed with fresh, concentrated corn flavor, we puree fresh corn kernels and cook them down into a “corn butter” that is incorporated into the batter. Buttermilk adds tang, while egg yolks and a little bit of extra butter ensure that the bread is moist...."

INGREDIENTS

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Serves 6 to 8

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We prefer to use a well-seasoned cast-iron skillet in this recipe, but an ovensafe 10-inch skillet can be used in its place. Alternatively, in step 4 you can add 1 tablespoon of butter to a 9-inch cake pan and place it in the oven until the butter me

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1 1/3 cups (6 2/3 ounces) stone-ground cornmeal

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1 cup (5 ounces) all-purpose flour

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2 tablespoons sugar

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1 1/2 teaspoons baking powder

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1/4 teaspoon baking soda

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1 1/4 teaspoons salt

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3 ears corn, kernels cut from cobs (2 1/4 cups)

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6 tablespoons unsalted butter, cut into 6 pieces

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1 cup buttermilk

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2 large eggs plus 1 large yolk

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