Simple Cornbread with Fresh Corn, adapted from Hugh Acheson, found here
The cornbread I am used to, New England sttyle, is sweet and rich. It is usually in muffin or tea bread form and is considered a treat. Southern cornbread is more utilitarian - no sugar and a accompaniment to richer foods. I took a recipe for cornbread from Hugh Acheson, who despite his unibrow is pretty dreamy, and just added some fresh corn to give it some texture. I also cheated and added a little sugar, but this cornbread is still totally savory. The other big change I made from Hugh's recipe is instead of bacon fat I used butter. It came out great with butter but would of course be more savory with the bacon grease, if you happen to have any of that lying around. Also, I think the cast iron skillet is key here to the firm, browned crust. You see from the bottom picture that my cornbread came out a bit crumbly - I believe this was because of both the corn and I opted for a medium grind yellow cornmeal. While this tasted great, this would best with fine ground cornmeal, preferably white, which as easy to find in the north.
2 cups Cornmeal (White if you can find it, I could not find it near me, so used yellow)
1/2 cup All-Purpose Flour
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/2 teaspoon Kosher Salt
3/4 cup Whole Milk
3/4 cup Buttermilk
1 large Egg
1 cup fresh corn kernels
1/4 cup Bacon Fat or butter
- Preheat oven to 425 degrees.
- In a large bowl, whisk together the dry ingredients - cornmeal, flour, baking powder, baking soda and salt.
- In a seperate bowl, whisk together the milk, buttermilk, egg. Add the corn and stir to combine.
- Add the wet mix to the dry mix and mix until combined.
- Put the butter in a 10 inch cast iron skillet and put the skillet in the oven until the butter melts. When it is melted, take the skillet out of the oven, swirl around the butter so that it coats the bottom and sides of the pan (you can use a brush for this).
- Pour the rest of the butter into the batter and stir to combine.
- Pour the batter into the skillet.
- Bake for approximately 20 minutes, until the sides are slightly browned and a toothpick in the middle comes out clean.
- Cool completely in pan then turn out and slice. (Or you can cut it out of the pan as I did.)