Fresh corn pudding bread
Source of Recipe
Aunt Saunny
3 tablespoons unsalted butter, melted, plus more for skillet
1/2 cup white cornmeal
1 to 2 tablespoons sugar (depending on sweetness of corn)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/2 cups buttermilk
1/2 cup heavy cream
4 large eggs
3 cups fresh white corn kernels from 4 to 6 ears
1. Preheat the oven to 350. Butter a 9-inch iron skillet or a 7-by-11-
inch baking dish. Whisk togehter cornmeal, sugar, baking soda, and
salt in a large bowl.
2. Pulse buttermilk, cream, eggs, and 3 tablespoons melted butter in
a blender or food processor until smooth. Add corn and pulse a few
more times (the mixture should be lumpy with visible kernels).
3. Whisk buttermilk mixture into cornmeal mixture. Pour into prepared
skillet or baking dish; bake 35 to 40 minutes, until edges are golden
brown and center remains slightly jiggly. Transfer to a rack to cool.
Serve warm or at room temperature.
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