Rich and Nutty Brown Butter Corn Bread with Fresh Corn

1. Prepare the Corn

Preheat the oven to 375°F. In a 9-inch oven-safe skillet, melt 4 tablespoons of unsalted butter over medium heat, add 1 cup of fresh corn kernels and 1 tablespoon of pure maple syrup. Sauté for 10-12 minutes until the kernels are tender and slightly caramelized.

2. Mix Dry Ingredients

Sift together 1 cup of all-purpose flour, 1 cup of stone-ground yellow cornmeal, 1 tablespoon of baking powder, and ¾ teaspoon of kosher salt into a large bowl.

3. Mix Wet Ingredients

In a separate bowl, whisk together 1¼ cups of whole milk yogurt, 1 large egg, 2 tablespoons of sugar, and ¼ teaspoon of baking soda.

4. Combine and Mix Batter

Combine the wet ingredients with the dry ingredients and fold together gently until just combined. Incorporate the sautéed corn and butter mixture into the batter.

5. Bake the Cornbread

Melt the remaining 4 tablespoons of butter in the same skillet until pale golden and nutty in aroma. Swirl to coat the sides, then pour in the batter. Bake for 25-30 minutes until a toothpick comes out clean. Let cool slightly before serving.