Triple Corn Cornbread

With a crisp buttery crust and a triple dose of corn, including cornmeal, masa harina and fresh corn, this ultimate cornbread is irresistibly flavorful.

Course Bread, Sides

Cuisine American

Level Beginner

Main Ingredient Flour

Diet Pescatarian, Vegetarian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 227kcal

Equipment

Ingredients

1 ear sweet corn
156 grams cornmeal (~1 cup)
60 grams masa harina (~½ cup)
65 grams all-purpose flour (~½ cup)
6 grams baking powder (~2 teaspoons)
2.5 grams baking soda (~½ teaspoon)
12 grams granulated sugar (~1 tablespoons)
2.5 grams salt (~ ½ teaspoon)
28 grams cultured unsalted butter (2 tablespoons)
¾ cup plain yogurt
½ cup whole milk
2 large eggs
14 grams cultured unsalted butter (~1 tablespoon)

Grams + US Cups - US Standard

Instructions

Preheat oven to 425 F (220 C).
Shuck the 1 ear sweet corn and remove as much of the silk as possible using a paper towel. Cut the corn off the cob into a bowl and crumble the individual kernels apart so you don't have any big slabs of corn.
1 ear sweet corn
In a medium bowl, add the 156 grams cornmeal, 60 grams masa harina, 65 grams all-purpose flour, 6 grams baking powder, 2.5 grams baking soda, 12 grams granulated sugar and 2.5 grams salt. Whisk together to evenly distribute the dry ingredients.
156 grams cornmeal, 60 grams masa harina, 65 grams all-purpose flour, 6 grams baking powder, 2.5 grams baking soda, 12 grams granulated sugar, 2.5 grams salt
Add the corn and toss to distribute evenly.
Melt 28 grams cultured unsalted butter in the microwave and let it cool slightly.
28 grams cultured unsalted butter
Measure out the the ¾ cup plain yogurt and ½ cup whole milk into a 2 cup liquid measuring cup and then separate the 2 large eggs, adding the whites in with the yogurt mixture and the yolks into the melted butter.
¾ cup plain yogurt, ½ cup whole milk, 2 large eggs
Whisk the yolks and butter until they are fully incorporated and then whisk the yogurt mixture.
Pour the butter mixture into the yogurt mixture and whisk until fully combined.
Add the remaining 14 grams cultured unsalted butter to a 8 to 10-inch cast iron skillet and heat over medium high heat. When it is sizzling, swirl it around, coating the sides of the pan as well.
14 grams cultured unsalted butter
Add the wet ingredients to the dry ingredients and fold the mixture together until evenly mixed.
Pour the cornbread batter into the hot pan and smooth off the top.
Put the skillet on a baking sheet and put it in the oven. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Nutrition