Corn-Off-The-Cob Bread

1. 1

   Preheat oven to 425u00b0F. Place butter in a 10-inch cast-iron skillet, and heat in oven until butter has melted and skillet is hot, about 5 minutes.

2. 2

   Meanwhile, whisk together cornmeal and flour in a large bowl. Whisk together buttermilk, corn kernels, and eggs in a medium bowl. Stir buttermilk mixture into cornmeal mixture. Add melted butter from skillet to cornmeal mixture, and stir just until blended. Pour into hot skillet.

3. 3

   Bake until golden brown, 25 to 30 minutes. Remove from oven, and immediately turn out onto a platter.

* Per serving · 4 servings · Values may vary.

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