Ingredients:

2 cups corn kernels, fresh or frozen

2/3 cup fine yellow cornmeal

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup pine nuts, toasted

1 rounded teaspoon chopped fresh sage leaves

1 scallion, sliced

1 cup unbleached all-purpose flour

1/4 cup corn oil

2 extra-large eggs

1 cup buttermilk

1 pat of butter

1 9-inch cast iron, ovenproof skillet or an 8-inch square cake pan

 

Directions:

Preheat the oven to 350 F. Put the corn kernels, cornmeal, baking powder, salt, pine nuts, sage, scallion, and flour in a large bowl and mix well.

 

In a separate bowl, beat the oil with the eggs and buttermilk, then stir into the dry ingredients to make a thick batter. If you are using the skillet, heat the pan with the pat of butter in the oven until foaming -- about 3 minutes. If you are using a cake pan, then grease it well.

 

Pour the batter into the hot skillet or the prepared pan and bake in the oven for about 20 minutes until firm to the touch and a toothpick inserted into the center comes out clean. Serve while still warm, either straight from the skillet or turned out of the pan onto a cutting board and cut into large squares.

 

Best eaten the same day. Not suitable for freezing. 

Makes 1 medium bread

 

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