Tuesday, August 12, 2014

Fresh Corn Cornbread



I love cornbread... in the morning with butter and honey on it for breakfast....served along side chili, or this time I made it to go with some yummo BBQ 'd chicken. I will post that recipe later. I usually used the recipe off of my box of corn meal, but when I watched America's test kitchen a few weeks ago and they made their corn bread this way, I just had to give it a try. Man, oh man it makes yummy cornbread, not too dry, not too heavy and not too caky. It is a little more work to use fresh corn and puree it but it's so worth it. I thought since gardens are producing all kinds of vegetables this time of year it's a good recipe to post. Hope you like it as much as we did. Enjoy!

Fresh Corn Cornbread
Serves 6 to 8

Ingredients:
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 butter, cut into 6 pieces 
1 cup buttermilk 
2 large eggs plus 1 large yolk 

Instructions:
1. Adjust oven rack to middle position and heat oven to 400 degrees. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl, set aside.
2. Process corn kernels in blender  or food processor until very smooth, about 2 minutes. Transfer puree to medium non-stick skillet. (you should have about 1½ cups). Cook puree over medium heat, stirring constantly, until very thick and deep yellow and it measures 3/4 cup, 5 to 8 minutes.
3. Remove pan from heat. Add 5 tablespoons butter and whisk until melted and incorporated. Add buttermilk and whisk until incorporated. Add eggs and yolk and whisk until incorporated. Transfer corn mixture to bowl with cornmeal mixture and, using rubber spatula, fold together until just combined.
4. Melt remaining 1 tablespoon butter in 10-inch cast-iron skillet over medium heat. Scrape batter into skillet and spread into even layer. Bake until top is golden brown and toothpick inserted in center comes out clean, 20 25 minutes. Let cool on wire rack for 5 minutes. Remove cornbread from skillet and let cool for 20 minutes before cutting into wedges and serving OR do as I did and cut straight from the skillet after cooling for 5 minutes and eat while warm... that's the best way. Enjoy!

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