Ingredients
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1 ⅓ cups cornmeal
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¾ cup all-purpose flour
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¼ cup sugar
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1 ¾ teaspoon baking powder
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1 ½ teaspoons salt
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½ teaspoon baking soda
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½ cup milk
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1 cup buttermilk
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2 eggs
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Vermont Creamery Unsalted Cultured Butter - 82% Butterfat
8 tablespoons melted
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1 cup fresh corn, cut from the cob
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Vermont Creamery Crème Fraîche or Vermont Creamery Mascarpone
8 ounces
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2 scallions or other in season herbs, chopped
Directions
- Heat oven to 375º
- Spray cast iron skillet with no-stick cooking spray; set aside
- Combine cornmeal, flour, sugar, baking bowder, salt, and baking soda in large bowl; mix well
- In a separate bowl, whisk together milk, buttermilk, and eggs. Add melted butter; mix well
- Add wet ingredients to dry; stir just until combined. Gently fold in corn kernals. Pour into prepared cast iron skillet. Bake 25-30 minutes or until done
- To serve, top with creme fraiche for a light tangy and cool finish or mascarpone for a slightly sweet note, plus a sprinkle of scallions
