Rich and Nutty Brown Butter Corn Bread With Fresh Corn

In 'In the Kitchen with a Good Appetite' by Melissa Clark

• Ready In: 1 hr
• Serves: 6

Ingredients

• 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

Directions

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.