This corn bread is ideal for breakfast or as a snack, accompanied by a good cup of coffee. I also think that it would be interesting if eaten as a side dish with a hearty stew on top. It’s all up to you…
Now if you will please excuse me, my loaf of fresh corn bread is hot from the oven and calling my name…
3 large eggs
1/8 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)
Preheat oven to 400°F. Butter 9x9x2 inch metal baking pan. Whisk buttermilk, eggs, and basil in a large bowl. Blend cornmeal and next 4 ingredients in processor for 5 seconds. Add 1/2 cup batter; 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.
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.