Redeem Your Award Now Through January 26 
Redeem Your Award Now 
Moist Cornbread With Fresh Corn
Bringing up the subject of perfect cornbread is one way to start an argument between Yankee and Southern cooks, as most folks south of the Mason-Dixon line like their cornbread without sugar in the batter. This version has just a hint of honey to balance the cornbread, but not so much that it turns into cake. Puréed fresh corn gives this cornbread its incredible flavor.
Makes 9 servings
2 large ears fresh corn, husked
1/2 cup/120 g full-fat sour cream
1/4 cup/60 ml whole milk
2 Tbsp honey (optional)
1 large egg
1 cup/140 g yellow cornmeal, preferably stone ground
3/4 cup/105 g unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
4 Tbsp/55 g unsalted butter, cut up
Instructions
1
Position a rack in the center of the oven and preheat the oven to 400°F/200°C.
2
Using a large knife, stand each corn ear on its stem end and cut down to remove the kernels from the cob. Starting at the bottom of the ear, scrape the knife blade up along the cob to extract the “corn milk.” You should have about 1 1/2 cups/255 g corn kernels and milk. Measure 1 cup/185 g and transfer it to a blender. Set the remaining corn aside to add to the batter later.
3
Add the sour cream, milk, honey (if using), and the egg to the blender and purée with the corn. Measure the corn liquid—you should have a scant 2 cups/480 ml (add more milk if necessary). Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a medium bowl.
4
Put the butter in an 8-in./20-cm square baking dish. Bake until the pan is hot and the butter is melted 3 to 5 minutes. Stir the butter into the corn mixture, leaving a thin layer of residual butter in the pan. Pour the corn mixture, with the reserved corn kernels, into the dry ingredients and stir just until combined. It’s OK if the batter looks a bit lumpy. Fold in about two-thirds of the reserved corn kernels. Spread the batter evenly in the hot pan and sprinkle the remaining corn kernels on top.
5
Bake until the cornbread is golden brown and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.
Moist Cornbread With Fresh Corn
Bringing up the subject of perfect cornbread is one way to start an argument between Yankee and Southern cooks, as most folks south of the Mason-Dixon line like their cornbread without sugar in the batter. This version has just a hint of honey to balance the cornbread, but not so much that it turns into cake. Puréed fresh corn gives this cornbread its incredible flavor.
Makes 9 servings
2 large ears fresh corn, husked
1/2 cup/120 g full-fat sour cream
1/4 cup/60 ml whole milk
2 Tbsp honey (optional)
1 large egg
1 cup/140 g yellow cornmeal, preferably stone ground
3/4 cup/105 g unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
4 Tbsp/55 g unsalted butter, cut up
Instructions
1
Position a rack in the center of the oven and preheat the oven to 400°F/200°C.
2
Using a large knife, stand each corn ear on its stem end and cut down to remove the kernels from the cob. Starting at the bottom of the ear, scrape the knife blade up along the cob to extract the “corn milk.” You should have about 1 1/2 cups/255 g corn kernels and milk. Measure 1 cup/185 g and transfer it to a blender. Set the remaining corn aside to add to the batter later.
3
Add the sour cream, milk, honey (if using), and the egg to the blender and purée with the corn. Measure the corn liquid—you should have a scant 2 cups/480 ml (add more milk if necessary). Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a medium bowl.
4
Put the butter in an 8-in./20-cm square baking dish. Bake until the pan is hot and the butter is melted 3 to 5 minutes. Stir the butter into the corn mixture, leaving a thin layer of residual butter in the pan. Pour the corn mixture, with the reserved corn kernels, into the dry ingredients and stir just until combined. It’s OK if the batter looks a bit lumpy. Fold in about two-thirds of the reserved corn kernels. Spread the batter evenly in the hot pan and sprinkle the remaining corn kernels on top.
5
Bake until the cornbread is golden brown and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.
Moist Cornbread With Fresh Corn
Bringing up the subject of perfect cornbread is one way to start an argument between Yankee and Southern cooks, as most folks south of the Mason-Dixon line like their cornbread without sugar in the batter. This version has just a hint of honey to balance the cornbread, but not so much that it turns into cake. Puréed fresh corn gives this cornbread its incredible flavor.
Makes 9 servings
2 large ears fresh corn, husked
1/2 cup/120 g full-fat sour cream
1/4 cup/60 ml whole milk
2 Tbsp honey (optional)
1 large egg
1 cup/140 g yellow cornmeal, preferably stone ground
3/4 cup/105 g unbleached all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
4 Tbsp/55 g unsalted butter, cut up
Instructions
1
Position a rack in the center of the oven and preheat the oven to 400°F/200°C.
2
Using a large knife, stand each corn ear on its stem end and cut down to remove the kernels from the cob. Starting at the bottom of the ear, scrape the knife blade up along the cob to extract the “corn milk.” You should have about 1 1/2 cups/255 g corn kernels and milk. Measure 1 cup/185 g and transfer it to a blender. Set the remaining corn aside to add to the batter later.
3
Add the sour cream, milk, honey (if using), and the egg to the blender and purée with the corn. Measure the corn liquid—you should have a scant 2 cups/480 ml (add more milk if necessary). Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a medium bowl.
4
Put the butter in an 8-in./20-cm square baking dish. Bake until the pan is hot and the butter is melted 3 to 5 minutes. Stir the butter into the corn mixture, leaving a thin layer of residual butter in the pan. Pour the corn mixture, with the reserved corn kernels, into the dry ingredients and stir just until combined. It’s OK if the batter looks a bit lumpy. Fold in about two-thirds of the reserved corn kernels. Spread the batter evenly in the hot pan and sprinkle the remaining corn kernels on top.
5
Bake until the cornbread is golden brown and a wooden toothpick inserted in the center comes out clean, about 25 minutes. Let cool in the pan on a wire rack for 15 minutes. Cut into squares and serve warm.