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Cream of the Crop Cornbread

Yield: 8 servings

Ingredients:

  • 350g (12oz) stone-ground cornmeal
  • 1 teaspoon kosher salt
  • 1 tablespoon sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 300g (10oz) ounces low-fat buttermilk
  • 2 large eggs
  • 250g (8oz) creamed corn (homemade strongly recommended)
  • 2 tablespoons corn or vegetable oil

Directions

Preheat oven to 215C (425F).

Place a 10-inch cast iron skillet into the oven.

  • In a bowl, combine the cornmeal, salt, sugar, baking powder, and baking soda. Whisk together to combine well.
  • In a large bowl, combine the buttermilk, eggs, and creamed corn, whisking together to combine thoroughly.
  • Add the dry ingredients to the buttermilk mixture and stir to combine. If the batter will not pour, add more buttermilk to the batter.
  • Swirl the canola oil in the hot cast iron skillet. Pour the batter into the skillet. Bake until the cornbread is golden brown and springs back upon the touch, about 20 minutes.

Recipe courtesy of Alton Brown

Better-Than-Granny's Creamed Corn

Serves 6 Ingredients

  • 1 tablespoon unsalted butter
  • 100g (1/2 medium) onion, diced fine
  • 2 pinches kosher salt
  • 1 sprig rosemary, bruised (this is, crushed roughly between your hands)[0]
  • 1 kg corn
  • 1 tablespoon sugar
  • 1/4 teaspoon ground turmeric (to up the yellow a bit)
  • 1 tablespoons stone-ground cornmeal
  • 250ml cream
  • 1 pinch black pepper, freshly ground

Instructions

  • Put the butter in a 3-quart saucier and melt over medium heat.

  • Add the onion, salt and rosemary and sweat until the onion is translucent, about 5 minutes.

  • Add the corn, sugar and turmeric to the saucier and continue cooking over medium-high heat until the liquid from the corn thickens a bit, about 2 minutes.

  • Sprinkle the cornmeal onto the corn mixture and stir to combine.

  • Add the cream, reduce the heat to medium and cook until the corn is very soft, 2 to 3 minutes.

  • Fish out the rosemary, season with pepper and serve as a side to just about anything, or use to make cornbread (check the other posts).

Notes [0]: Rosemary is my favorite herb to pair with corn. The resinous, evergreen flavor (not to mention aroma) balances the sweet, grassiness of the corn.