Fresh Corn Cornbread
"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...."
INGREDIENTS
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stone-ground cornmeal
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all-purpose flour
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sugar
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baking powder
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baking soda
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salt
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corn
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unsalted butter
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buttermilk
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large egg
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1 1/3 cups (6 2/3 ounces) stone-ground cornmeal
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1 cup (5 ounces) all-purpose flour
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2 tablespoons sugar
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1 1/2 teaspoons baking powder
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1/4 teaspoon baking soda
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1 1/4 teaspoons salt
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3 ears corn, kernels cut from cobs (2 1/4 cups)
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6 tablespoons unsalted butter, cut into 6 pieces
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1 cup buttermilk
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2 large eggs plus 1 large yolk
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