Prep 20 mins
Cook 40 mins
This is a lightly-sweet yeast bread. It's not "cornbread," so don't be looking for crumbly texture and powerhouse corn flavor. It's subtle, and great for sandwiches. It's a great way to use up corn on the cob which has gone a bit past its prime. Adapted from a recipe by Donna Currie at Serious Eats. http://bit.ly/bk05RL
- 1 1⁄2 cups fresh corn kernels (about 3 small cobs)
- 1 (2 1/2 teaspoon) package instant yeast
- 1 1⁄2 teaspoons kosher salt
- 1 tablespoon sugar
- 13 1⁄2 ounces bread flour (about 2 1/2 cups)
- 2 tablespoons unsalted butter
- olive oil, for greasing bowl
- cornmeal, for dusting
- Slice the corn kernels off the ears. (Stand a paper bowl upside down in a large mixing bowl, and rest the end of the cob on the paper bowl. This will allow you to slice all the way to the end without losing control of your knife.) Using the spine of the knife, milk any remaining corn off the cob into the bowl.
- Puree the corn in a food processor until smooth. Add yeast, salt, sugar, flour and butter and process until a smooth ball forms and cleans off the sides of the work bowl. (Because the corn may have a variable amount of water, you may need to add more water or flour to achieve a smooth, elastic dough.).
- Turn the dough out onto a floured work surface. Knead for 10-15 turns, then form into a ball. Place into an oiled mixing bowl (turning to coat), cover with plastic wrap and let stand in a warm place until doubled in bulk, 90-120 minutes.
- Place a rack in the middle position and preheat oven to 350°F Punch dough down, knead again on a floured surface for 6-8 turns, then form into a tight ball. Place on a baking sheet sprinkled with cornmeal and let stand, loosely covered, until doubled in bulk, 40-50 minutes.
- Remove cover, slash the surface with a lame or very sharp knife, and bake in preheated oven until golden brown, and internal temperature is ~205F, 35-40 minutes. Let cool to room temperature on a rack before slicing.