Sweet Summer Corn Bread
Growing up in the Midwest, the saying about sweet corn was always: “Knee-high by the Fourth of July,” but here on the West Coast, we’re lucky to have a much earlier corn season. And right now, organic white sweet corn is arriving at Full Circle from our partner farms and I couldn’t be more excited about it. From grilling to boiling to roasting, cooking sweet corn is an opportunity to exercise some creativity in the kitchen. So when I stumbled across this sweet summer corn bread, I couldn’t wait to try it out.
Corn Bread isn’t just for Thanksgiving
This sweet summer corn bread recipe uses fresh organic corn and jalapeños for the perfect combination of heat and sweet. Drizzle with a little honey and pair with some coleslaw and BBQ ribs. Aaaaaah, summer…
- 1 1/4 cups organic flour
- 1 cup yellow cornmeal
- 1 Tbsp baking powder
- 1 Tsp salt
- 1/2 Tsp baking soda
- 3 Tbsp organic sugar
- 2 1/4 cups organic buttermilk
- 2 free-range organic eggs
- 1/2 cup melted organic pasture butter
- 1 ear fresh organic sweet corn (about 1 cup)
- 1 organic jalapeño, diced
- Preheat the oven to 450 degrees F.
- Clean the corn, removing all the silk, and boil for about 10 minutes or until tender. Let cool and remove the kernels into a small bowl using a sharp knife.
- In a large bowl, combine the flour, cornmeal, baking powder, baking soda and sugar.
- In a separate bowl, whisk together the buttermilk, eggs, melted butter, sweet corn kernels and diced jalapeño.
- Stir the wet mixture into the dry mixture.
- Pour the batter into a buttered, cornmeal-dusted cast-iron skillet and bake for 20-25 minutes or until golden brown.
- Remove from oven and let cool slightly. Serve warm with a drizzle of local honey.
Recipe adapted from AboutFood.