Recipe and photo by Tami Ganeles Weiser
Prep Time: 10 minutes Cook Time: 30 minutes
Cornbread gets a kick with the addition of freshly ground black pepper and buttermilk.
⅓ cup plus 1 tablespoon canola oil
1½ cups (225 grams) yellow cornmeal
1 cup (125 grams) unbleached, all-purpose flour
⅓ cup (67 grams) granulated sugar
2 teaspoons coarsely ground black pepper
2 teaspoons baking powder
½ teaspoon baking soda
1½ teaspoons kosher salt
2 large eggs
1¼ cup buttermilk (or almond milk mixed with 1 tablespoon white vinegar; see Kitchen Tips)
1 tablespoon honey
¾ cup (100 grams) fresh corn kernels (or kernels from 1 ear fresh corn, see Kitchen Tips)
- Preheat the oven to 375°F.
- Grease a seasoned 10-inch cast iron skillet with 1 tablespoon oil. Place the skillet into the oven to heat for 5 minutes.
- Whisk the cornmeal, flour, sugar, black pepper, baking powder, baking soda, and salt in a large bowl to blend.
- Whisk the eggs, buttermilk (or almond milk with vinegar), the remaining ⅓ cup oil, and the honey in a medium-sized bowl until well combined.
- Add the wet ingredients and fresh corn to the dry ingredients, stirring until just combined, without overmixing.
- With oven mitts, carefully remove the preheated cast iron skillet and place it on the stovetop or any heatproof surface. Pour in the batter (you will hear a sizzle!) and return to the oven. Bake until golden on the top and edges of the cornbread, 25 to 30 minutes.
- To cut the kernels off a fresh ear of corn, shuck it well and place it on a work surface. Cut it in half crosswise. Stand half on the work surface (or if you want to reserve any corn milk, in a shallow bowl) with the cut side down, and with a sharp knife, cut downward to remove the kernels. Repeat with the other half.
- Almond milk mixed with a little vinegar makes a good non-dairy substitute for buttermilk.