Rich and Nutty Brown Butter Corn Bread With Fresh Corn

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READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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