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!
Ingredients
- 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)
Instructions
- 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.
© 2012 Dawn's Recipes - All Rights Reserved
JUST WONDERING IF THE CORN SHOULD BE COOKED ON THE COB FIRST AND THEN CUT OFF OR JUST CUT OFF BEFORE COOKING.
YOUR RECIPE SOUNDS AND LOOKS GREAT WITH THE JALEPENO PEPPERS.
THANKS
Nope, there’s no need to cook the corn first. It gets all the cooking it needs in the oven.
And, thank you for the compliment!
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Delicious! I’ve tried many cornbread recipes and I love this one. I left out the jalepenos because my kids were going to eat it. Next time, I’ll make two batches so that I can have the jalepenos, it sounds great.
I’ve been doing the same thing lately for my 2-year-old. It’s also good with basil or rosemary, which are a bit more friendly for little tummies. ;)