As summer winds down, it’s time to celebrate that most ubiquitous vegetable of the season: corn. This tasty grain/vegetable is rich in fiber, vitamins, minerals, phenolic acids, and anthocyanins that benefit human health. While consumption of processed corn products like high-fructose corn syrup has been linked to increased risk of various cancers, metabolic syndrome, diabetes, heart disease, and obesity, consumption of whole corn and other grains and vegetables are believed to do quite the opposite.
This week’s recipe for Fresh Corn Cornbread adds a pop of fresh sweet corn kernels to the tasty dough. It was sent to CCSA as part of a series of emails from our resident chef, Dr. Linda Doody. She has been sharing her extensive collection of favorite recipes with friends, family, and the CCSA team as a means of maintaining connections during the COVID-19 pandemic.
“One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
— Luciano Pavarotti
Spotlight on Sweetcorn: Fresh Corn Cornbread
Ingredients
- 6 Tbsp unsalted butter (room temperature)
- ½ cup + 1 Tbsp sugar
- 1¾ tsp kosher salt
- 4 eggs
- 1 cup cornmeal (Avoid coarse-ground cornmeal since this is a cakier cornbread. Albers yellow cornmeal works fine)
- ¾ cup + 2 Tbsp all-purpose flour
- ¼ cup whole-wheat flour
- 1 Tbsp + 1 tsp baking powder
- ½ cup whole milk
- 1 cup buttermilk
- ¾ cup canola oil
- 2 Tbsp honey, plus ¼ cup for glazing (optional)
- 1½ cups fresh corn (~2 cobs; optional)
Instructions
- Preheat the oven to 350°F and grease an 8”x8” pan. (*Note:* The picture of the baked product in the cookbook shows the pan lined with waxed or parchment paper, so you may want to add that.)
- In a stand mixer fitted with the 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 cornmeal, all-purpose flour, whole-wheat flour, and baking powder. With the mixer on low speed, pour in the milk, buttermilk, canola oil, and 2 Tbsp honey, and mix. The batter will be very loose. 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 the corn, if used.
- Pour the batter into the prepared pan and bake for 45 to 50 minutes, or until a cake tester comes out clean. If you choose to glaze, slightly warm the remaining ¼ cup honey in a small saucepan and lightly brush over the top of the warm cornbread.
Notes
This recipe is still delicious without the addition of fresh corn. Instead of glazing the cornbread, you can serve it warm with honey on the side for drizzling.
If desired, the oil can be decreased by ¼ cup without much effect.