Corn Milk Bread (Cornbread)

Recipe provided by Martel Stone

Watch the video to learn how to prepare this dish.

Difficulty: Easy
Servings: 8
Nutritional Information Per Serving (1 of 8):
- Calories: 406
- Total Fat: 14 g
- Saturated Fat: 8 g
- Carbohydrates: 63 g
- Dietary Fiber: 3 g
- Sugar: 23 g
- Protein: 8 g
- Cholesterol: 79 mg
- Sodium: 405 mg
Total time: 1 hour 35 minutes (including cooling)
Active time: 20 minutes

Discover the ultimate cornbread that bursts with flavor and nostalgiaimagine recreating those cherished childhood moments with crispy edges slathered in butter. This homemade gem, baked in a sizzling cast-iron skillet, delivers golden perfection every time. Elevate it with spices, slice it for sandwiches, crumble into croutons, or make it the star of your stuffing. Ready to bake memories? Let's dive in!

Ingredients

2 to 3 ears of whole corn
1 cups (350 ml) buttermilk
cup (1 stick/113 g) unsalted butter, melted, plus more for the skillet
1 bunch fresh sage, chopped leaves
bunch fresh thyme, chopped leaves
1 cups (185 g) all-purpose flour
1 cups (175 g) fine yellow cornmeal
cup (70 g) granulated sugar
3 tablespoons plus 1 teaspoons (50 g) light brown sugar
1 tablespoon (13 g) baking powder
2 teaspoons (7 g) ground turmeric
1 teaspoons (15 g) fine kosher or sea salt
bunch scallions, thinly sliced
2 large eggs

Instructions

Place a 9-inch cast-iron skillet inside a cold oven, then preheat the oven to 400F (204C).
Grill the corn on a grill pan or outdoor grill over medium-high heat, turning occasionally, until charred and slightly tender, about 5 to 10 minutes. Let cool, then cut the kernels off the cob.
To prepare the corn milk, blend the charred corn kernels together with the buttermilk until broken down but still somewhat chunky.
In a small saucepan, melt the butter over medium heat. Once it begins to brown, stir in the chopped sage and thyme. Remove from heat and set aside.
In a medium mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, brown sugar, baking powder, turmeric, salt, and sliced scallions.
In a separate bowl, beat the eggs, then gradually whisk in the corn milk mixture. Slowly add the herb-infused melted butter into the wet mixture, stirring to combine. Incorporate the wet ingredients into the dry ingredients until evenly mixed.
Take the preheated skillet out of the oven, brush with melted butter, then pour in the batter, spreading it to the edges of the skillet. Bake for 30 to 35 minutes, or until a knife inserted into the center comes out clean. Let it cool slightly, then transfer the cornbread to a wire rack to cool fully before serving.