My go-to cornbread recipe has resided on my computer for so long that I can’t remember where I got it. It is rich, sweet and buttery and everyone loves it. I decided to try modifying it to make a savory corn bread—something you would serve with a big salad for lunch, or with grilled fish and vegetables for dinner. I especially like to make it when corn is in season, but it can be made with frozen corn. - drbabs —drbabs
Test Kitchen Notes
When I saw and smelled this gorgeous, aromatic corn bread baking, the words “comfort food” immediately came to mind. One bite, though, proved it to be so much more. With a generous quantity of fresh corn kernels, a light savory fragrance of onion, and just the right touch of bold, mid-summer basil, this is hands down one of the best corn breads I’ve ever tasted. In fact, it’s somewhat addictive. I served this with big bowls of hearty chili -- remember, it’s summer here in the Bay Area -- and it was a huge hit. We're all looking forward to having this again soon!! ;o) - AntoniaJames —AntoniaJames
raw fresh corn kernels (from 3-4 ears of corn)
finely chopped fresh basil
1 large egg?
cup whole milk?
1/4 cup (1/2 stick) butter, melted and cooled, plus more for pan
In This Recipe
In a small skillet, saute the onion in oil with a pinch of salt until the onion is soft and caramelized. Let cool slightly.
Heat oven to 400. Melt butter and let cool slightly. Butter an 8 inch square baking pan. (You can use the butter wrapper like Merrill does.)
In a medium bowl, whisk together flour, cornmeal, brown sugar, baking powder, baking soda and salt.
In a small bowl, whisk together yogurt, egg, milk, onion and ¼ cup melted butter. Gently fold wet ingredients into dry ingredients, being careful not to overmix. Stir in fresh corn and basil.
Pour batter into pan; smooth top. Bake cornbread 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cool and serve from the pan. (It's summer. You don't have to wash another plate!)