The July 2007 issue of Bon Appétit had a wonderful recipe for Fresh Corn and Basil Cornbread. Having an abundance of basil in my herb garden, I thought this would be an excellent use for it. I decided to serve it up with the amazing Chipotle Lime Bacon-Wrapped Shrimp recently posted on Simply Recipes. (The shrimp were amazing, by the way! Try the recipe immediately!)
As I was driving to the grocery store I realized basil wouldn’t stand up to the chipotle, so I used jalapeño instead. Just to be sure, I made a batch with the basil as well. The fresh corn makes this cornbread incredibly moist and flavorful, and, while both versions were quite delicious, I assure you there were far fewer leftovers of the jalapeño!
- 1 1/2 cups buttermilk
- 3 large eggs
- 2 jalapeño peppers, seeded and chopped
- 2 cups yellow cornmeal
- 1 cup all purpose flour
- 1/2 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup (1 stick) chilled unsalted butter, diced
- 1 1/2 cups fresh corn kernels (from 3 ears)
- Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and jalapeño in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.
- Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.