Fresh Corn Cornbread

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Appears in Cook's Illustrated July/August 2013, America's Test Kitchen TV

What about a cornbread that actually tastes like fresh, sweet corn instead of cornmeal?

SERVES 6 to 8

TIME 55 minutes, plus 20 minutes cooling

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WHY THIS RECIPE WORKS

For cornbread that’s packed with fresh, concentrated corn flavor, we puree fresh corn kernels and cook them down into a “corn butter” that is incorporated into the batter. Buttermilk adds tang, while egg yolks and a little bit of extra butt...

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