Skillet Cornbread with Fresh Corn Kernels

Ingredients

Equipment Needed

• •10-inch cast iron skillet
• •Large mixing bowl
• •Whisk
• •Sharp knife for cutting corn
• •Wide bowl for catching kernels

Instructions

1. 1

   Heat the skillet

   Place a 10-inch cast iron skillet in the oven and preheat to 425F. The skillet needs to be screaming hot when the batter goes in. This is what creates that shatteringly crisp bottom crust, the whole point of skillet cornbread. Let it heat for at least twenty minutes while you prepare everything else.

   A well-seasoned cast iron skillet is the only pan for this job. The metal holds heat evenly and releases the bread without sticking.
2. 2

   Cut the corn

   Stand each ear of corn upright in a wide bowl and run your knife down the cob, staying close to the core. You want whole kernels, not mush. Let them fall into the bowl. Scrape the cob with the back of your knife to release the milky liquid. This corn milk is pure flavor. You should have about one and a half cups of kernels and their juices.

   The corn should be so fresh it spurts when you cut it. If you press a kernel and nothing happens, the corn is tired. Wait for better ears.
3. 3

   Mix the dry ingredients

   Whisk together the cornmeal, flour, honey or sugar, baking powder, baking soda, and salt in a large bowl. Stone-ground cornmeal has texture and flavor that degerminated supermarket meal cannot match. You should be able to feel the grit between your fingers. This is not a flaw. This is the whole corn, as it should be.

4. 4

   Combine the wet ingredients

   Melt 4 tablespoons of the butter and let it cool slightly. In a medium bowl, whisk together the buttermilk and eggs until smooth. Stream in the melted butter while whisking. The buttermilk's tang balances the sweetness of the corn and keeps the crumb tender.

5. 5

   Make the batter

   Pour the wet ingredients into the dry and stir with a wooden spoon until just combined. Some small lumps are fine. Overworking the batter toughens the bread. Fold in the corn kernels and any liquid from the bowl. The batter will be thick but pourable, studded with whole kernels.

6. 6

   Prepare the hot skillet

   Carefully remove the hot skillet from the oven using thick oven mitts. Add the remaining 2 tablespoons of butter to the pan. It will sizzle and foam immediately. Swirl to coat the bottom and sides completely. The butter should smell nutty, not burnt.

7. 7

   Pour and bake

   Pour the batter into the center of the hot skillet. It will sizzle at the edges. Do not spread or fuss with it. The heat does the work. Return the skillet to the oven immediately. Bake for 22 to 25 minutes until the top is golden and a toothpick inserted in the center comes out with just a few moist crumbs. The edges will pull away from the pan slightly.

8. 8

   Rest and serve

   Let the cornbread rest in the skillet for five minutes. This firms the structure and makes cutting easier. Run a butter knife around the edge if needed, though a well-seasoned pan releases cleanly. Cut into wedges and serve warm from the skillet, or invert onto a wooden board if you want to show off that golden crust.

   The bottom crust should be deeply golden, almost caramelized. If it looks pale, your skillet was not hot enough. Remember this for next time.

Chef Tips

• •The best corn for this bread is whatever was picked this morning within driving distance of your kitchen. Ask at the farmers market when it came in. If the answer is yesterday, keep asking.
• •Stone-ground cornmeal goes rancid faster than degerminated meal because it contains the natural oils. Store it in your freezer and bring to room temperature before baking.
• •If fresh corn is out of season, you can still make excellent cornbread with just the cornmeal. The fresh kernels are a summer pleasure, not a requirement. Do not use frozen corn, which releases too much water and makes the bread gummy.
• •Buttermilk can be replaced with a scant cup of whole milk mixed with a tablespoon of white vinegar or lemon juice. Let it sit five minutes until it curdles.

Advance Preparation

• •The dry ingredients can be whisked together and stored in an airtight container for up to a week. The corn and wet ingredients must be prepared fresh.
• •Cornbread is best within two hours of baking. It can be wrapped and stored at room temperature overnight, then warmed in a 300F oven for ten minutes to restore some crispness to the crust.

Frequently Asked Questions

Nutrition Information

1 serving (about 120g)