2 tb Butter
1 1/2 c Corn kernels, scraped fresh
– from cob
1 c Flour
1 c Cornmeal
4 tb Sugar
1 tb Baking powder
1/2 ts Salt
2 Eggs
1 c Milk
2/3 c Oil
Recipe by: ESSENCE OF EMERIL SHOW#EE2150
Preheat oven to 425 degrees F. In a small sautJ pan heat 1 teaspoon of
butter, add corn kernels and cook for 2 minutes. In a mixing bowl
combine flour, cornmeal, sugar, baking powder and salt. In another
bowl, combine eggs, milk, oil, and corn kernels. Add to flour mixture
and stir until just smooth. In an 8-inch cast iron skillet melt
remaining butter over medium heat. When butter begins to foam, pour
in batter and place pan in oven. Bake for 20 to 25 miuntes until
skewer inserted in center comes out clean.
Yields
1 Round loaf