Even though the days of buying sweet corn at the farmer stand are long gone, autumn and its accompanying holidays seem the perfect time to make "Sweet Corn" Bread. Corn bread is the perfect pairing for a pot of stew or chili or vegetable soup. It also completes a breakfast of eggs and sausage. As for Thanksgiving? You won't regret adding this recipe to your menu of sides.
"Sweet Corn" Bread began as another recipe passed down from a friend, who got it from another friend years ago. The best recipes withstand the test of time as well as a bit of tweaking and please the palate again and again in my book. As the title states, this corn bread is sweet and rests on raw corn kernels along with the prerequisite corn meal -- use frozen corn, if fresh corn cobs are out of season.
"SWEET
CORN" BREAD
2
cups unbleached all-purpose flour
2
cups cornmeal
2
tablespoons baking powder
1
teaspoon sea salt
1
cup (2 sticks) unsalted butter, at room temperature
1
cup granulated sugar
¼
cup honey
4
eggs
2
cups buttermilk
1
cup fresh raw corn kernels sliced off the cob (about 2 ears of corn)
1.
In
a medium bowl, combine flour, cornmeal, baking powder, and salt. Set dry
ingredients aside.
2.
In
a large mixing bowl, beat butter and sugar until light and creamy. Add honey.
Add eggs, one at a time, and buttermilk. Combine thoroughly.
3. Fold
dry ingredients into batter; mix in corn kernels until fully combined.
4. Butter
one 9-inch-by-13-inch baking pans. Spread batter evenly in pan, smoothing the
top.
5. Bake
in a 350ºF oven for 30 to 35 minutes, until light brown and springs back in
center.
6. Let cool slightly in pan before cutting. Eat immediately or store tightly sealed to retain moistness.
Yield: 16 large pieces
