Double Corn BreadRecipe by Chef Heidi Fink

Directions

Preheat oven to 400 F.

Whisk together dry ingredients in a large bowl until thoroughly combined.

To make corn puree: place the corn kernels, brown sugar and buttermilk (or yogurt/milk mixture) in a blender and blend until the mixture is as smooth as you can get it.

Pour the corn puree out into a large bowl. Add the beaten eggs.

Heat a 9-inch cast iron pan over low heat. Add the butter and let melt. Pour the melted butter into the egg-buttermilk mixture and stir well. Put the cast iron pan, with its residual film of butter, back on the low heat. Turn off the burner but keep the cast iron pan there.
(ALTERNATIVELY: melt the butter in a small pot or the microwave, and grease an 8 X 8 square pan for baking the corn bread).

Mix the dry mixture into the wet mixture, stirring just to combine (some dry streaks of flour may remain). Scrape this mixture into the buttery cast iron pan (OR greased square pan), flattening the top. Place in the oven and bake about 30 minutes, until toothpick inserted comes out clean, and top of the cornbread is golden brown.

Let sit in the pan for 5 minutes before serving.