Rosemary Corn Kernel Bread
During summer’s sweatier days, I move my toaster oven to my screened-in back porch so that I can make seasonal favorites - like this kernel-studded corn bread - without overheating the kitchen.
Ingredients
1 Tbsp. sunflower seed or vegetable oil
1 cup yellow cornmeal (see recipe suggestions)
1 cup flour
1 Tbsp. sugar
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 large eggs
1 cup buttermilk
3 Tbsp. melted butter
1 cup fresh corn kernels cut from the cob
1 Tbsp. minced fresh rosemary
Directions
Measure oil into an 8- to 9-inch cast iron skillet; place skillet in oven and heat to 425 degrees for 22 to 30 minutes. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. Whisk eggs and buttermilk in a second bowl, then stir this into the cornmeal mixture until about three-quarters combined. Stir in melted butter, corn and rosemary until barely combined.
Spread in hot skillet (that sizzle you hear is the sound of a lovely crust forming on the bottom)— don’t stir the mixture after it hits the pan. Bake until toothpick inserted near center comes out clean, 20 to 23 minutes.
Suggestions
Go for locally produced cornmeal from Lonesome Stone Milling of Lone Rock and Hickory Hill Farm of Loganville.
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