Recipe information
Total Time
1 hour 20 minutes
Yield
Makes 8 to 10 servings
Ingredients
1 1/2 cups buttermilk
3 large eggs
1/3 cup chopped fresh basil
2 cups yellow cornmeal
1 cup all purpose flour
1/2 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced
1 1/2 cups fresh corn kernels (from 3 ears)
Preparation
Step 1
Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.
Step 2
Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.
