Cornbread is great; fresh corn and sage in cornbread is even better. Serve platters of these at your next tailgate chili cook-off.
Yields | 16 to 18 |
- 2 cups all-purpose flour
- ⅔ cup cornmeal
- ½ cup granulated sugar
- 2 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 Tbsp plus 1 tsp finely chopped fresh sage leaves
- 4 oz Irish Cheddar, coarsely grated
- 10 Tbsp chilled and cubed unsalted butter
- 2 ears fresh sweet corn, kernels cut from cob, cob discarded
- ⅔ cup fresh buttermilk
| Preparation | In the bowl of a food processor, add flour, cornmeal, sugar, baking powder, baking soda and salt and pulse to combine. Add sage and cheese; pulse until evenly distributed. Add chilled butter cubes and pulse until mixture forms pea-sized chunks and holds together like wet sand when pressed.
Transfer mixture to large mixing bowl; stir in corn kernels. Fold in buttermilk using a rubber spatula until mixture forms a cohesive dough. Transfer to refrigerator to chill for 1 hour.
Preheat oven to 350˚F. Grease bottom and sides of standard muffin pan cups.
Using a 2¾-oz ice cream scoop, scoop batter into prepared muffin pan; bake until tops are lightly golden and a toothpick inserted in the center comes out with a few crumbs, 17 to 19 minutes. Remove and allow to cool completely in pan.
Shannon Weber is the creator, author and photographer behind the award-winning blog aperiodictableblog.com, and her work has appeared on websites such as Bon Appétit, Serious Eats and America’s Test Kitchen. She is a self-taught baker and cook who believes the words “I can’t” should never apply to food preparation and that curiosity can lead to wonderful things, in both the kitchen and in life.