FRESH CORN AND BASIL CORNBREAD
Provided by Elizabeth Horton de Meza
Categories Bread Food Processor Herb Side Bake Vegetarian Basil Cornmeal Corn Summer Hominy/Cornmeal/Masa Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.
- Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.
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