Cornbread With Fresh Corn

• 1 1/2 C (6 2/3 oz) stone ground cornmeal
• 1 C (5 oz) all purpose flour
• 2 T sugar
• 1 1/2 t baking powder
• 1/4 t baking soda
• 1 1/4 t salt
• 1 2/4 c corn kernels, freshly cut from a cooked cob
• 6 T butter (cut into pieces)
• 1 C buttermilk
• 2 eggs
• 1 egg yolk

1. 1. Whisk together cornmeal, flour, sugar, baking powder, baking soda and salt.
2. 2. Puree kernels to make 1 1/2 C, then cook over medium heat, stirring constantly until reduced to 3/4 C.
3. 3. Take corn off heat and add 5 T butter and whisk until melted and incorporated. Transfer corn mixture to a bowl and fold in cornmeal mixture, until just combined.
4. 4. Melt remaining 1 T butter in 10" pan or skillet over medium heat. Spread batter evenly into pan for skillet.
5. 5. Bake 20-30 minutes until golden and tester comes out clean. Cool 20 minutes before cutting.

cornmeal, flour, t sugar, baking powder, baking soda, salt, corn kernels, t butter, buttermilk, eggs, egg yolk

Taken from www.epicurious.com/recipes/member/views/cornbread-with-fresh-corn-52471211 (may not work)