Fresh-Corn Cornbread Recipe From Red Hauge

To learn more about this recipe, click here to read the related story, "Golden Nugget," in TastingTable's Chicago edition. 

Recipe adapted from chef Red Hauge, Dragon Ranch, Chicago

Fresh-Corn Cornbread
5 from 49 ratings
Fresh Corn Cornbread recipe from chef Red Hauge, Dragon Ranch, Chicago
Servings
9
pan or a 10-inch skillet of cornbread
Ingredients
  • Cornbread1½ sticks unsalted butter, melted, plus 1 tablespoon at room temperature for greasing the baking dish
  • 1⅓ cups all-purpose flour
  • ⅔ cup fine yellow cornmeal
  • ¼ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon table salt
  • 2½ cups corn kernels (fresh or thawed frozen)
  • 2 large eggs
  • 1½ cups well-shaken buttermilk
  • Honey-Bourbon Butter
  • 8 tablespoons (1 stick) unsalted butter at room temperature
  • 2 tablespoons bourbon
  • 2 tablespoons honey
Directions
  1. Make the cornbread: Preheat the oven to 375°. Use the room-temperature butter to grease the bottom and sides of a 9-by-13-inch baking dish or a 10-inch cast-iron pan (if using cast iron, once the pan is greased, place it in the oven to get piping hot while mixing the cornbread batter--the hot surface creates and even crispier, caramelized crust).
  2. In a fine-mesh sieve set over a large bowl, sift together the flour, cornmeal, sugar, baking powder, baking soda and salt. In a food processor, pulse the corn kernels until roughly puréed. Scrape the corn purée into a large bowl and whisk in the melted butter, eggs and buttermilk. Stir the flour mixture into the corn-buttermilk mixture until just combined. Scrape the batter into the prepared baking dish. Bake until the cornbread is golden and resists light pressure, and a toothpick inserted into the center comes out nearly clean, about 30 minutes. Remove from the oven and cool on a wire rack for 30 minutes.
  3. While the cornbread cools, make the honey-bourbon butter: In the bowl of a standing mixer, add the butter. Use the whisk attachment to whip the butter on high speed until airy and light, about 1 minute. Reduce the speed to medium-low and add the bourbon. Once the bourbon is incorporated, add the honey and whip until well combined.
  4. Slice the cornbread and serve with generous schmears of the honey-bourbon butter.
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