Fresh Corn and Basil Cornbread |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
1 1/2 cups buttermilk |
3 large eggs |
1/3 cup chopped fresh basil |
2 cups yellow cornmeal |
1 cup all purpose flour |
1/2 cup sugar |
4 teaspoons baking powder |
1 teaspoon salt |
1/2 cup (1 stick) chilled unsalted butter, diced |
1 1/2 cups fresh corn kernels (from 3 ears) |
Directions:
1. Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.
2. Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.
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