Everybody needs an easy cornbread recipe up their sleeve. Make this one yours. Real corn means it’s healthier than the standard fare. A surprisingly light texture makes for a corn bread that stands well on its own or as a complement to your autumn brunch, lunch or party.
Cornbread with Real Corn
2 ears fresh corn
1 cup all-purpose flour
1 cup fine-ground corn meal
1 cup sour cream or thick yogurt
1/4 cup sugar
1 tablespoon baking powder
1/8 teaspoon baking soda
1 teaspoon salt
1/2 stick of butter, melted and cooled
milk as needed
1/4 cup grated Parmesan
Preheat the oven to 350 degrees. Blanch the corn in boiling water for 4 minutes, cool, remove kernels and discard husks. Whisk the flour, cornmeal, sugar, baking powder, baking soda, salt and half of the Parmesan in a large bowl. In another bowl, lightly beat the eggs and then whisk in the cooled, melted butter, and the sour cream. Fold the wet ingredients into the dry, just until combined. Fold in the corn kernels, reserving a few for garnish. The batter should be thick, but not at all dry–if needed add milk until the texture is thick and creamy. Grease a 9 x 13” baking sheet and spoon in the batter. Sprinkle with the remaining half of the Parmesan and a pinch of salt. Bake for 30 minutes or more, until the top is light golden and a toothpick inserted in the middle comes out clean.
Cool for 20 minutes, and serve. Garnish with chives or parsley, and a few corn kernels.