FRESH CORN AND BASIL CORNBREAD
ingredients 1 1/2 cups buttermilk 3 large eggs 1/3 cup chopped fresh basil 2 cups yellow cornmeal 1 cup all purpose flour 1/2 cup sugar 4 teaspoons baking powder 1 teaspoon salt 1/2 cup (1 stick) chilled unsalted butter, diced 1 1/2 cups fresh corn kernels (from 3 ears) preparation Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan. Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature. Bon Appétit, July 2007 _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
