This is the cornbread I make in the Sweet Corn Ice Cream episode of Zoë Bakes on Magnolia Network! It’s the season finale of season 3 and sweet corn is one of the ways we know summer is winding down here in Minnesota.
If you like this cornbread, I hope you’ll give my sweet corn ice cream a try, too! It’s a must with my homemade caramel sauce.
- 1 cup 130 grams all-purpose flour
- 3/4 cup 127 grams white cornmeal
- 1 1/2 tsp baking powder
- 3/4 tsp kosher salt
- 6 tbsp 75 grams granulated sugar
- 1 1/2 cups buttermilk
- 3 large eggs separated
- 2 tbsp lard
- 1 cup fresh corn kernels from about 1 large ear corn
- Preheat the oven to 375°F. In a large bowl, whisk together the flour, cornmeal, baking powder, salt, and sugar. In a separate bowl, whisk together the buttermilk and egg yolks. Set aside.
- Melt the lard in a 10-inch cast-iron skillet over medium heat. Add the corn kernels and quickly sauté until fragrant and the corn just begins to soften, about 3 minutes. Turn off the heat and allow the corn to cool slightly in the pan.
- Add the buttermilk and yolk mixture to the dry ingredients and stir just until the batter comes together. Remove the corn from the cast-iron skillet with a slotted spoon and gently mix it into the batter. Reserve the skillet with the remaining lard for baking the cornbread.
- In a medium bowl, whip the egg whites with an electric mixer until medium-stiff peaks form. Fold them into the cornbread batter with a rubber spatula. Pour the batter into the reserved cast-iron skillet and bake about 25 minutes, until set and golden.