Fresh Corn Cornbread
1. Preheat oven to 350 degrees and grease a 9-inch cast-iron skillet with butter.
2. In a medium bowl add flour, cornmeal, baking powder and salt and whisk until well combined. Set aside.
3. In a small bowl, combine milk, buttermilk, oil and honey and whisk well. Set aside.
4. In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer) beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well with each egg to make sure they are well incorporated.
5. With the mixer on low, slowly alternate adding the flour mixture and the milk mixture until both have been mixed into the batter. When only a few bits of flour remain, gently fold in corn kernels. Do not over mix.
6. Gently pour batter into greased skillet and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan completely before slicing and serving!
Directions
1. Preheat oven to 350 degrees and grease a 9-inch cast-iron skillet with butter.
2. In a medium bowl add flour, cornmeal, baking powder and salt and whisk until well combined. Set aside.
3. In a small bowl, combine milk, buttermilk, oil and honey and whisk well. Set aside.
4. In a stand mixer fitted with a paddle attachment (or a large bowl with a hand mixer) beat butter and sugar until pale and creamy. Add eggs, one at a time, beating well with each egg to make sure they are well incorporated.
5. With the mixer on low, slowly alternate adding the flour mixture and the milk mixture until both have been mixed into the batter. When only a few bits of flour remain, gently fold in corn kernels. Do not over mix.
6. Gently pour batter into greased skillet and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan completely before slicing and serving!
