CREAMED CORN ON GRIDDLED CORNBREAD
I absolutely love corn, it’s is one of my favorite vegetables of all time. Cornbread and creamed corn are Southern staples and something I grew up eating so why not put them together??!!
ingredients
For the cornbread
Wet
1/4 cup whole milk
1 cup full fat buttermilk
2 eggs
113 grams (1 stick) unsalted butter, melted
Dry
205 grams (1 1/4 cups ) Anson mills or other finely milled yellow cornmeal
138 grams (3/4 cup) All Purpose flour
60 grams (1/4 cup) sugar, granulated
10 grams (2 teaspoons) baking powder
2 grams (1/2 teaspoon) baking soda
6 grams (1 teaspoon) kosher salt
For the Creamed Corn
2 ears corn, shucked and cut off the cobs, cobs reserved
2 oz (½ stick) unsalted butter
½ cup heavy cream
Salt and pepper to taste
Pinch of granulated sugar*
Pinch of freshly ground nutmeg
Makes 4-6 servings
For the cornbread, Preheat the oven to 325 degrees and grease a 9x5 loaf pan.
Mix the remaining wet ingredients in a bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until ingredients are incorporated, about 2 minutes. Mix all dry ingredients together using a whisk in a medium mixing bowl.
Return mixer speed to low speed and add half of the dry ingredients to the wet and mix for about 30 seconds. Add remaining half of the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl with a silicone spatula to incorporate all ingredients. Add melted butter and mix for 20 more seconds or just until butter is mixed in. Pour batter into the prepared loaf pan, filling about 3/4 of the way. Bake for 55-60 minutes or until a cake tester comes out clean. If the top gets too brown while baking, cover with foil until finished. Cool completely before slicing.
While cornbread is baking, make the creamed corn by melting the butter in a large saute pan over medium-low heat. Add the reserved cobs and corn kernels. Cook for a couple minutes then add the cream, salt and pepper, sugar, and nutmeg. Add half of the mixture to a food processor and process for about 30 seconds. Pour back into the saute pan with corn and continue to cook until cream reduces and mixture thickens.
To serve, griddle the cornbread slices in butter until golden brown. Top with cream corn, basil, and a drizzle of honey (optional).
*taste corn for sweetness before adding sugar.
