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Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 8 |
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The Fearless Chef by Andy Husbands and Joe Yonan Ingredients:
canola or corn oil, for greasing |
3 1/2 cups all-purpose flour |
2 cups cornmeal |
2 1/2 tbs baking powder |
1 tbs salt |
1/4 cup cumin seeds, toasted and ground |
1/2 tbs ground cinnamon |
1 tsp cayenne |
1/2 cup chopped chives |
1 stick butter, softened |
1 cup granulated sugar |
2 eggs |
2 cups buttermilk |
2 cups fresh corn (about 4 large ears) |
Directions:
1. Preheat oven to 400 degrees. Grease 10-inch cast iron skillet with oil
2. In a large bowl, combine the flour, cornmeal, baking powder, salt, cumin, cinnamon, cayenne, and chives; mix well.
3. In another mixing bowl, cream the butter, and sugar until light and fluffy. Add the eggs, one at a time, blending well after each. Stir in the buttermilk. Fold in the dry ingredients in 3 batches, and then fold in the corn.
4. Pour batter into pan and bake until golden brown, about 30-40 minutes.
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