It took me 25 years to discover that you could slice raw corn straight off the cob and eat it without cooking it. DELICIOUS. Corn is, like, so good, so I don’t understand why some food health people are like, “Everything corn is bad for you and carbs are.”
Just add that to the list of things I don’t understand.
Corn in a batter in a bowl. Ya dig?
Huckleberry recipe, therefore, poor texture and structure of cornbread crumb, but still good flavor. I deeply wish that I could someone type out the symbol for ‘therefore’ in all of my blog posts and work emails. You know, like the symbol you use for proofs in geometry? It would be so condescending in a work email haha.
“The paper is jammed, Susie, THEREFORE SYMBOL, stop trying to print your 700-page document. Duh.”
Hahahah I’m still laughing thinking about doing that.
Fresh Corn Cornbread
Adapted from Huckleberry
6 tbsp unsalted butter
1/2 cup + 1 tbsp sugar
1 3/4 tsp kosher salt
1 cup cornmeal
3/4 cup + 2 tbsp white whole-wheat flour
1/4 cup whole-wheat flour
1 tbsp + 1 tsp baking powder
1/2 cup whole milk
1 cup buttermilk
3/4 cup canola oil
1 1/2 cups fresh corn kernels (about two cobs)
Preheat your oven to 350 degrees F and grease an 8×8 inch pan.
In a stand mixer fitted with a paddle attachment, cream the butter, sugar and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, one at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. Pause mixing and add the cornmeal, white whole-wheat flour, whole-wheat flour and baking powder.
With the mixer on low speed, pour in the milk, buttermilk and canola oil and mix. This is a very loose batter. Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix a little longer or work them out with your fingers.
Fold in in the corn, if in season; if not, omit.
Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a cake tester comes out clean. Do not over bake…but also don’t underbake.