Commonly made with only dried cornmeal, this cornbread gets a natural sweetness with the addition of puréed fresh corn.
Fresh Corn Cornbread
Yields: 6-8 servings
- 4 tablespoons canola oil, divided
- 1½ cups fresh corn kernels, divided
- 1½ cups stone-ground cornmeal
- ½ cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon sugar
- 1 cup whole buttermilk
- 2 large eggs, lightly beaten
- Butter, to serve
- Preheat oven to 450°. In a 10-inch cast-iron skillet, place 2 tablespoons oil. Place skillet in oven until very hot, about 8 minutes.
- In the container of a blender, place ½ cup corn kernels; process until smooth. Set aside.
- In a medium bowl, whisk together cornmeal, flour, baking powder, salt, and sugar. Stir in ½ cup corn kernels. Make a well in center of cornmeal mixture; add buttermilk, eggs, blended corn, and remaining 2 tablespoons oil, stirring just until moistened. Carefully spoon batter into hot oil. Sprinkle with remaining ½ cup corn kernels.
- Bake until golden brown and a wooden pick inserted in center comes out clean, 15 to 17 minutes. Let cool in pan for 5 minutes. Remove from pan, and let cool on a wire rack for 10 minutes. Serve warm with butter.