Cornbread

Yield: 8 servings
Time: 2 hours

2 c yellow cornmeal
1 tsp kosher salt
1 tbsp honey
2 tsp baking powder
½ tsp baking soda
1 c buttermilk
2 ea eggs
2 ea ears of corn (roasted and cut from cob)
2 tbsp sour cream
vegetable oil (as needed)

Directions

Preheat oven to 425°F with a 10″-12″cast iron skillet in it.

Roast the corn on a grill or in a dry grill pan.  Roast just long enough to warm the corn through and generate some charring on the kernels.  Let them cool for 5-10 minutes and cut the kernels from the cob.  Make sure to scrape the cob with the back of your knife to get all of the juicy bits.

In a bowl, combine the cornmeal, salt, honey, baking powder, and baking soda. Whisk until thoroughly combined.

In another large bowl, combine the buttermilk, eggs, and roasted corn, whisking together to combine thoroughly. Add the dry ingredients to the buttermilk mixture and stir to combine. Add more buttermilk to the batter if it is to thick to pour.  If using coarser ground cornmeal, let the mixture set for 30-60 minutes to allow the cornmeal to hydrate.  Otherwise, the cornbread will end up a little bit crunchy.

Add just enough vegetable oil to the skillet to thinly coat the bottom of the pan. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back when gently pressed, about 20-30 minutes.

Chef’s Note

If not in season, corn on the cob can be substitued with frozen corn, or left out completely.