Recipe courtesy of Martel Stone
Corn Milk Bread (Cornbread)
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 406
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 63
- Dietary Fiber
- 3
- Sugar
- 23
- Protein
- 8
- Cholesterol
- 79
- Sodium
- 405
- Total: 1 hr 35 min (includes cooling time)
- Active: 20 min
Ingredients
2 to 3 ears whole corn
1 1/2 cups (350 milliliters) buttermilk
1/2 cup (1 stick/113 grams) unsalted butter, plus more for the skillet, melted
1 bunch fresh sage, leaves chopped
1/2 bunch fresh thyme, leaves chopped
1 1/4 cups (185 grams) all-purpose flour
1 1/4 cups (175 grams) fine yellow cornmeal
1/3 cup (70 grams) granulated sugar
3 tablespoons plus 1 1/2 teaspoons (50 grams) light brown sugar
1 tablespoon (13 grams) baking powder
2 teaspoons (7 grams) ground turmeric
1 1/4 teaspoons (15 grams) fine kosher or sea salt
1/2 bunch scallions, sliced thin
2 large eggs
Directions
- Place a 9-inch cast-iron skillet into a cold oven and preheat the oven to 400 degrees F.
- Grill the corn whole on a grill pan or grill over medium-high heat until charred and slightly softened, 5 to 10 minutes. Set aside to cool, then remove the charred kernels.
- To make the corn milk, mix the charred corn and buttermilk in a blender until the corn breaks down but is still slightly chunky.
- In a small pot, add the butter and melt over medium heat. Once the butter has browned, add the sage and thyme. Stir, then transfer to a container and set to the side.
- In a medium bowl, whisk together the flour, cornmeal, granulated sugar, brown sugar, baking powder, turmeric, salt and scallions.
- In a separate bowl, whisk together the eggs, then whisk in the corn milk. Slowly whisk the reserved butter mixture into the egg-corn milk mixture. Whisk the wet ingredients into the dry ingredients until well combined.
- Remove the skillet from the oven, add some melted butter and then add the batter, spreading it out evenly to the walls of the skillet. Bake until a knife pulls from the center clean (not unlike King Arthur), 30 to 35 minutes. Let cool for a few minutes, then remove the cornbread from the skillet and place it onto a wire rack to cool completely before serving.