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recipes:fresh_cornbread [2016/12/21 09:49] – ↷ Page name changed from recipes:cornbread-fresh to recipes:fresh_cornbread jmarcosrecipes:fresh_cornbread [Unknown date] (current) – external edit (Unknown date) 127.0.0.1
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 +{{ :recipes:corn_cornbread_clr-11_article.jpg?direct&200|}}
 +====== Fresh Cornbread ======
 +/* Description */
 +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.
  
 +<WRAP right>{(rater>id=100|name=Fresh Corn Bread|type=rate|headline=off)}</WRAP>
 +|**Preheat:** 400°|**Yield:** 6-8 servings||
 +|**Prep:** 0:20|**Wait:** 0:20|**Cook:** 0:30|
 +
 +
 +====== 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 unsalted butter, cut into 6 pieces
 +  *     1 cup buttermilk
 +  *     2 large eggs plus 1 large yolk
 +
 +
 +====== Directions ======
 +  - 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.
 +  - Process corn kernels in blender until very smooth, about 2 minutes. Transfer puree to medium saucepan (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.
 +  - 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.
 +  - 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, 23 to 28 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.
 +
 +
 +====== Notes ======
 +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.
 +
 +
 +/* Nutrition block - remove the slash-asterisk and asterisk-slash from just above and below the following block */
 +/*
 +====== Nutrition ======
 +|Calories (kcal): ||Fat Calories (kcal): |Cholesterol (mg): |
 +|Fat (g): |Saturated Fat (g): |Mono Fat (g): |Poly Fat (g): |
 +|Protein (g): |Carbohydrates (g): |Sodium (mg): |Fiber (g): |
 +*/
 +
 +
 +{{tag>Recipes Bread/Quickbread American AmericasTestKitchen }}
 +/* Recipe Tags - Copy and paste tags from the list below to the tag list in the above line, 
 +replacing the "TagsNeeded" tag and separated by spaces. */
 +
 +/*
 +---Recipe Types---
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 +
 +---Recipe Cuisines---
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 +
 +---Recipe Sources---
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 +
 +---Recipe Ratings---
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 +*/
 +
 +~~DISCUSSION~~
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