I had a craving for soup and fresh cornbread having just spent a few weeks in the South. However, I wanted cornbread that was not too dry or crumbly. I had some wonderful steamed breads in South Africa recently and I was hoping to make a cornbread that turned out as moist. I succeeded. This recipe is delicious. It takes a little time to make the fresh corn puree but it is worth it. The key is also baking it in a cast-iron skillet.
Ingredients:
1 2/3 cups stone ground cornmeal
1 cup unbleached all-purpose flour
2 tbsp coconut sugar
1 1/2 tsp baking powder
1/4 tsp. baking soda
1 tsp salt
3 ears corn, kernels cut off the cob
6 tbsp unsalted butter cut into pieces
1 cup buttermilk
2 large eggs plus 1 egg 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.
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Katherine
vegoutgourmet.com 
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