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.
{(rater>id=100|name=Fresh Corn Bread|type=rate|headline=off)}
Preheat: 400° | Yield: 6-8 servings | |
Prep: 0:20 | Wait: 0:20 | Cook: 0:30 |
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 melts, about 3 minutes.