Fresh Corn Cornbread

Name: Fresh Corn Cornbread
Yield: Serves 6 to 8
Ingredients: 1 1/3 cups (6 2/3 ounces/189 grams), stone-ground cornmeal; 1 cup (5 ounces/142 grams), all-purpose flour; 2 tablespoons, sugar; 1 1/2 teaspoons, baking powder; 1/4 teaspoon, baking soda; 1 1/4 teaspoons, salt; 3 ears, corn, kernels cut from cobs (2 1/4 cups); 6 tablespoons, unsalted butter, cut into 6 pieces; 1 cup, buttermilk; 2 , large eggs plus 1 large yolk

Side Dishes
Desserts or Baked Goods
Vegetables
Quick Breads

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

Why This Recipe Works

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