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Categories:Viewed: 35 - Published at: 6 years ago
Ingredients
- 1 12 cups buttermilk
- 3 large eggs
- 13 cup fresh basil
- 2 cups yellow cornmeal
- 1 cup all-purpose flour
- 12 cup sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 12 cup unsalted butter, diced
- 1 12 cups corn
Method
- Preheat oven to 400F Brush muffin pans with butter.
- Chop basil as finely as possible.
- Whisk buttermilk, eggs, and basil in large bowl.
- Blend cornmeal, flour, sugar, and baking powder in food processor for 10 seconds.
- Dice 1 stick of butter (ie., 1/2 cup) and blend with dry ingredients until coarse meal forms.
- Stir ingredients from food processor into buttermilk mixture, mixing in a little bit at a time.
- Make sure clumps of butter have been dissolved.
- Add corn kernels and stir thoroughly.
- Transfer mixture to muffin pans.
- Bake cornbread until golden on top and toothpick inserted into center comes out clean (about 15 minutes).
- Cool 20 minutes.
- Serve warm or at room temperature.
