Roasting Ear Corn Bread

1. 1

   Husk and silk the ears of corn.

2. 2

   Choose the freshest corn possible. Cut the corn from the cob using a very sharp knife and cutting off only top 1/4 of depth of kernels.

3. 3

   After cutting all around the ear, use knife to scrape out the remaining juice and pulp, scraping downward only, not back and forth. Sift cornmeal, soda, salt and sugar together. Add this mixture to the grated fresh corn; add buttermilk only as needed and stir lightly.

4. 4

   Add well beaten egg and lemon juice. Stir well. Add hot melted shortening and stir again until smooth. Turn into a piping hot, greased heavy 10-inch skillet, or if you prefer, corn bread stick molds and bake immediately in hot (preheated) oven at 450u00b0 for 25 to 30 minutes. Serve at once, crusty and brown, with butter. Makes approximately 6 servings.

* Per serving · 4 servings · Values may vary.