60 minutes
This delightful cornbread is enriched by the deep, nutty aroma of browned butter and the sweetness of fresh corn.
tablespoons
Fresh Corn Kernels, removed from cob
cups
tablespoons
All Purpose Flour, sifted
cups
Stone-Ground Yellow Cornmeal
cups
tablespoons
teaspoons
Whole-Milk Yogurt
cups
each
tablespoons
teaspoons
1. Preheat Oven and Prepare Skillet
Start by preheating your oven to 375°F and have a 9-inch oven-safe skillet ready.
2. Cook Corn in Butter
Melt 4 tablespoons of butter in a skillet over medium heat. Add the corn kernels and maple syrup, letting them cook for about 10-12 minutes until the corn becomes tender and glossy.
3. Combine Dry Ingredients
In a large bowl, sift together flour, cornmeal, baking powder, and kosher salt.
4. Mix Wet Ingredients
In a separate bowl, whisk together yogurt or sour cream with the egg, sugar, and baking soda.
5. Combine Wet and Dry Mixtures
Gently fold the wet ingredients into the dry mixture, followed by the corn-butter blend from the skillet.
6. Brown the Remaining Butter
Melt the remaining 4 tablespoons of butter in the skillet, allowing it to cook until it turns a pale golden hue and releases a nutty fragrance.
7. Bake the Cornbread
Scrape the batter into the skillet, smooth the surface, and bake for 25-30 minutes until golden and a toothpick comes out clean.
Brown the butter until it turns a nice amber color and releases a nutty scent, then promptly remove from heat to prevent burning.
Gently fold wet and dry ingredients until just combined to avoid a tough, dense cornbread.
Select ears with vibrant green husks and silky tassels. Use the back of the knife to scrape the cob after cutting off the kernels to extract 'corn milk' for enhanced flavor.
A preheated cast-iron skillet or baking dish helps form a crispy, golden crust on the cornbread.
Use a medium-grind cornmeal and all-purpose flour in the right ratio for a balance between fluffiness and crumbly texture.
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