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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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You can make this a day ahead. If you're using it as a side (not in the dressing), then add 1/2 tsp. salt with the flour. Ingredients:
1 1/2 cups buttermilk |
3 large eggs |
4 tablespoons sugar |
1 teaspoon baking soda |
1/2 cup fresh corn kernels |
1 1/2 cups fine yellow cornmeal |
1 cup all-purpose flour |
1/2 cup butter, melted |
Directions:
1. Preheat oven to 350°. Whisk together buttermilk, eggs, sugar, and baking soda in a large bowl; stir in corn. Stir together cornmeal and flour; gradually whisk flour mixture into buttermilk mixture. Whisk in melted butter. Pour batter into a buttered 10-inch cast-iron skillet. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Remove from pan, and cool completely on a wire rack (about 1 hour).
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