We have been trying numerous recipes for cornbread over the years. Do you like your cornbread sweet, cake-like and or savory? We all have our favorites. We have recently found a recipe using fresh corn. This cornbread is sweet, rich with butter and with plenty of corn flavor. It has several extra steps than your basic recipe but is worth the effort. This is a great chance to break out your trusty cast iron pan. Let’s all go to the kitchen.
Best Cornbread Ever.
3 ears of fresh corn (cut niblets off of cob)
1 1/3 cups of stone ground corn meal
1 cup of flour
1 cup of buttermilk
2 eggs and 1 egg yolk
2 tablespoons sugar (optional)
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon salt
6 tablespoons butter
Combine all dry ingredients and reserve. Place corn in a food processor and puree. Scrape corn puree into a pan and cook, stirring frequently for five minutes on medium heat. The puree will reduce and turn a little darker. Remove from heat and whisk in 5 tablespoons of butter. Let cool slightly. When mixture is a little cooler add buttermilk and eggs to combine. Fold wet ingredients into dry. Heat up your cast iron skillet and add last tablespoon of butter. When the butter is melted and bubbling add cornbread mixture. Immediately put into preheated 400 degree oven and cook for 25 minutes. Cornbread is done when knife inserted comes out clean.
We enjoyed our cornbread with some habanero honey. This recipe is a keeper. I actually forgot to add the extra sugar and it turned out perfectly fine. The sweetness from the corn shined through. With sweet fresh corn at the markets we will be making this again.