A piping-hot cast-iron skillet gives this cornbread its crusty exterior, while fresh corn kernels lend a little chewiness inside. And the tender part? That comes from Organic Valley’s farm-fresh buttermilk.
1. Place vegetable oil in an 8- to 9-inch cast iron skillet; swirl pan to coat the bottom with oil. Place skillet in oven and heat to 425 degrees for 20-30 minutes.
2. Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a bowl. Whisk eggs and buttermilk in a separate bowl; stir this into the cornmeal mixture until barely combined. Gently stir in melted butter, corn and rosemary or thyme. Spread in hot skillet; do not stir the batter in the pan after this point.
3. Bake until toothpick inserted near center comes out clean, 20-25 minutes. Serve warm.
Copyright by Terese Allen