As the weather is now much colder, and sweet summer corn is but a memory, I am fairly sad about writing up this latest blog post. This cornbread can truly only be made in summer, which is now of course nearly a year away.
This cornbread features fresh summer corn kernels, cooked down, with cornmeal, butter, buttermilk, and just a few other ingredients. I followed the Cook's Illustrated recipe almost exactly, with the one deviation being that I didn't cook down the corn kernels to the amount called for in the recipe (I ended up with approx. 1 cup cooked down corn, v. 3/4 cup called for in the recipe) and baked the cornbread for 27 minutes.
The result was fantastic – great flavor, great thick texture, moist in the inside, and slightly crispy / firm on the outside. The cornbread definitely dried a bit out the next day, but it was still good. I think this is a perfect cornbread to complement a summer vegetable soup, and look forward to making it next year!
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