Fresh Corn Cornbread

Name: Fresh Corn Cornbread
Yield: Serves 6 to 8
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

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Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV

Side Dishes

Desserts or Baked Goods

Vegetables

Quick Breads

SEASON 14

SERVES6 to 8

TIME55 minutes, plus 20 minutes cooling

has video

WHY THIS RECIPE WORKS

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 butt...

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