Rich And Nutty Brown Butter Corn Bread With Fresh Corn

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 8 tablespoons unsalted butter
• 1 ear of corn, kernels removed (about 1 cup)
• 1 tablespoon pure maple syrup
• 1 cup all-purpose flour
• 1 cup stone-ground yellow cornmeal
• 1 tablespoon baking powder
• 3/4 teaspoon kosher salt
• 1 1/4 cups whole milk yogurt or 1 1/4 cups sour cream
• 1 large egg
• 2 tablespoons sugar
• 1/4 teaspoon baking soda

Recipe

• 1 preheat the oven to 375°.
• 2 in a 9-inch oven safe skillet, melt 4 tablespoons of the butter over med-high heat.
• 3 add the corn and maple syrup and saute, stirring , until the corn is tender, 10-12 minutes.
• 4 in a large bowl, sift together the flour, cornmeal, baking powder, and salt.
• 5 in another bowl, whisk together the yogurt, egg, sugar, and baking soda.
• 6 gently fold the wet ingredients into the dry ones until just combined.
• 7 fold in the corn-butter mixture.
• 8 return the skillet to the heat and melt the remaining 4 tablespoons butter, tilting the pan to coat the sides completely.
• 9 cook the butter 2-3 minutes until pale gold with a nutty fragrance, being careful not to let get too brown.
• 10 take the skillet off the heat and scrape in the batter, smoothing the surface with a rubber spatula.
• 11 bake until the top is golden and a toothpick inserted into the center comes out clean, 25-30 minutes.
• 12 cut into wedges and serve.