Fresh Corn Cornbread
Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV
What about a cornbread that actually tastes like fresh, sweet corn instead of cornmeal?
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...