Rich And Nutty Brown Butter Corn Bread With Fresh Corn Food

BROWN BUTTER SKILLET CORNBREAD

Steps:

• Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the butter over medium heat. Cook, swirling pan to lightly coat sides and bottom, until the foam subsides and the butter turns a deep nut brown. (Watch carefully to see that it does not burn.)
• Pour brown butter into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the butter, then whisk in buttermilk. The mixture should be cool to the touch; if not, let cool before whisking in the eggs. Then whisk in the cornmeal, flours, baking powder, salt and baking soda.
• If the skillet is no longer hot (cast iron retains heat longer than other metals), reheat it briefly on the stove for a few minutes. Scrape batter back into it. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing.

RICH AND NUTTY BROWN BUTTER CORN BREAD WITH FRESH CORN

Steps:

• 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.

BROWN BUTTERED CORN

Steps:

• Break ears of corn in half and stand one half vertically on a cutting board. Using a sawing motion, run a knife between cob and kernels to remove kernels. Using back of knife, scrape denuded cob to release corn's juices. Transfer kernels and juice to a bowl. Repeat with remaining corn.
• Melt butter in a saucepan; add thyme. Let butter cook until you see golden brown specks in bottom of pan and butter smells nutty, about 5 minutes. Add corn, juices and a large pinch of salt and pepper; stir well and cover pot. Let cook until corn is tender, about 5 minutes.
• Remove thyme sprigs, add more salt and pepper if desired, and serve hot, alone or as a side dish, garnished with herbs if desired.