Ingredients

1 1/2 C (6 2/3 oz) stone ground cornmeal

1 C (5 oz) all purpose flour

2 T sugar

1 1/2 t baking powder

1/4 t baking soda

1 1/4 t salt

1 2/4 c corn kernels, freshly cut from a cooked cob

6 T butter (cut into pieces)

1 C buttermilk

2 eggs

1 egg yolk

Preparation

  1. Whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
  2. Puree kernels to make 1 1/2 C, then cook over medium heat, stirring constantly until reduced to 3/4 C.
  3. Take corn off heat and add 5 T butter and whisk until melted and incorporated. Transfer corn mixture to a bowl and fold in cornmeal mixture, until just combined.
  4. Melt remaining 1 T butter in 10" pan or skillet over medium heat. Spread batter evenly into pan for skillet.
  5. Bake 20-30 minutes until golden and tester comes out clean. Cool 20 minutes before cutting.