Make It: Buttermilk Corn Bread

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August in Sacramento means sweet, delicious corn. Here, it’s featured in a moist, crowd-pleasing corn bread, great as an accompaniment to outdoor barbecues or slathered with jam for a lazy Sunday brunch.

1       cup unbleached all-purpose flour
1       cup coarse yellow cornmeal or polenta
1/3    cup granulated sugar
1       tablespoon baking powder
1/2    teaspoon salt
2       eggs, room temperature
1       cup buttermilk
4       tablespoons unsalted butter, melted

Corn kernels cut from one uncooked cob

Butter and cornmeal to coat baking pan

3/4–1 cup grated sharp cheddar cheese (optional)

Preheat oven to 400 degrees.

Combine flour, cornmeal, sugar, baking powder and salt in a large bowl. In a separate bowl, mix eggs, buttermilk and melted butter. Add corn kernels to wet mixture, then add wet mixture to dry ingredients. Stir briefly, then add cheese (if desired). Continue stirring just until dry and wet ingredients are barely blended. (Overmixing will result in tough corn bread.) Pour batter into a buttered 9-inch pie plate that’s been covered with a thin layer of cornmeal (to prevent bread from sticking). Bake about 25 minutes, until golden brown and a cake tester comes out clean. Let stand for 15 minutes before serving. Serves 6–8.