Corn Bread with Corn Kernels
May 29, 2011
I love cornbread and usually use the recipe from Anna Thomas’s Vegetarian Epicure. But I recently came across another recipe in Melissa Clark’s In the Kitchen with a Good Appetite. It incorporates fresh corn kernels, and it sounded tasty.
It’s too early to have fresh corn-on-the-cob, so I used a cup of frozen kernel corn. I also baked mine in muffins tins rather than in a skillet. They still turned out delicious. Here’s the recipe:
Rich and Nutty Brown Butter Corn Bread with Fresh Corn
8 Tbsp unsalted butter (1 stick)
1 ear corn, kernels removed (about 1 c)
1 Tbsp pure maple syrup
1 c all-purpose flour
1 c stone-ground yellow cornmeal
1 Tbsp baking powder
3/4 tsp salt
1-1/4 c whole milk yogurt or cour cream
1 large egg
2 Tbsp sugar
1/4 tsp baking soda
Preheat oven to 375 degrees F. In a 9-inch oven-safe skillet, melt 4 Tbsp of the butter over medium-high heat. Add the corn and maple syrup and saute, stirring, until the corn is tender, 10 to 12 minutes.
In a large bowl, sift together the flour, cornmeal, baking powder, and salt. In a separate bowl, whisk together the yogurt, egg, sugar, and baking soda. Gently fold the wet ingredients into the dry ones until just combined. Fold in the butter-corn mixture.
Return the skillet to the heat and melt the remaining 4 Tbsp of butter, tilting the pan to coat the sides completely. Cook the butter 2 to 3 minutes until pale gold with a nutty fragrance, being careful not to let it get too brown. Take the skillet off the heat and scrape in the batter, smoothing the surface with a rubber spatula. (I folded the browned butter into the rest of the batter before pouring into buttered muffin tins.)
Bake until the top is golden and and toothpick inserted into the center comes out clean, 25 to 30 minutes. Cut into wedges and serve.