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Tennessee & Alabama CSA

Buttermilk Cornbread (with fresh corn) from The Wicked Noodle

Ingredients

1/2 cup melted butter
2 large eggs
1 cup yellow cornmeal
1 cup flour
1/2 cup sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 fresh corn cob, kernels removed and remainder discarded

Instructions

  1. Preheat oven to 375F.
  2. In a medium-sized mixing bowl, whisk together melted butter and eggs. Add remaining ingredients except fresh corn, whisk together just until combined and few lumps remain (do not over-mix). Stir in fresh corn kernels.
  3. Pour into a greased 8-inch baking dish. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
  4. Serve warm with softened butter and a drizzle of honey.

Source: Buttermilk Cornbread (with fresh corn) from The Wicked Noodle