prep time: 20 minutes     bake time: 20-45 minutes      total: 40-65 minutes

ingredients
3-4 ears of corn, shucked (or 1 15 oz. can of corn, save some of the liquid)
1 1/4 c buttermilk (milk with vinegar/lemon juice can be substituted)
3 eggs
1/2 c maple syrup
2 c cornmeal
1 c all purpose flour
4 tsp baking powder
pinch of salt
1/2 c cold unsalted butter, cut in 1/2-inch cubes

for berry compote
1 pint berries of your choice (blackberries or blueberries work best)
4 T honey (or maple syrup can be substituted)
zest of 1 lemon
1/2 c water (can add more if needed)

directions

  1. preheat oven to 375 degrees.
  2. in a small bowl, whisk together the buttermilk, eggs, and maple syrup.
  3. in a food processor or blender (or medium size bowl), combine the cornmeal, flour, baking powder, and salt, pulsing a few times to mix.
  4. add the butter and corn kernels and pulse until corn and butter are coarsely chopped.
  5. stir this dry mixture into the wet mixture and transfer to a lightly oiled baking dish. (don’t use pam spray – it ends up being too oily.)
  6. bake for (45 minutes for 9×9 pan, 23 minutes for 9×13 pan) until golden and a toothpick comes out clean. rest 20 minutes before cutting.

for berry compote: combine all of the ingredients in a small sauce pot, and bring to a boil. simmer for 10 minutes, just until berries begin to break down slightly.

sources (1 & 2)

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