FRESH CORN AND BASIL CORNBREAD

Fresh Corn and Basil Cornbread image

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

Ingredients

1 1/2 cups buttermilk
3 large eggs
1/3 cup chopped fresh basil
2 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 1/2 cups fresh corn kernels (from 3 ears)

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.

*** Explore more Fresh Corn And Basil Cornbread Recipes »

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