Sweet Summer Corn Bread
Serves 10
Prep time: 10 minutes; Cook time: 30 minutes; Total time: 40 minutes
When summer corn hits the markets, you can add an extra burst of sweetness and texture to your corn bread recipes. Bring this along to barbecues and potlucks, or start a meal with a warm slice served with red bell pepper rémoulade.
Sweet Summer Corn Bread
Ingredients
- 1 cup yellow cornmeal
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, melted
- 1/4 cup sugar
- 1/4 cup honey
- 2 large eggs
- 1 cup whole milk
- 1/4 cup sour cream
- 1 ear of corn, kernels removed and set aside
Instructions
- Preheat oven to 375 F°. Mix dry ingredients—cornmeal, flour, baking powder, baking soda, and salt—in a medium mixing bowl. Whisk together melted butter, sugar, and honey in a large mixing bowl. Add eggs, milk, and sour cream and whisk until smooth. Stir in dry ingredients until combined and a few lumps remain (do not overmix). Fold in corn kernels.
- Pour into a greased 9-inch square or round baking pan. Bake for about 30 minutes, until lightly browned on top and a toothpick inserted into the center comes out clean.
Red Bell Pepper Rémoulade
Makes 2 cups
Prep time: 5 minutes; Cook time: 15 minutes; Total time: 20 minutes
A rémoulade sauce is traditionally a mayo-based condiment. It is classic French but has a heavy Cajun influence around the United States; you will find multiple variations of this sauce in recipe books in the South. Use rémoulade with veggies and meat, sandwiches, or as a spread for corn bread. You can also use different colors of bell peppers such as orange or yellow, but the red makes for a brighter spread.
Red Bell Pepper Rémoulade
Ingredients
- 2 medium red bell peppers
- 1 tablespoon white wine vinegar
- 1/4 cup spicy brown mustard
- 1/4 cup mayonnaise
- 1 tablespoon garlic, minced
- 1 tablespoon of your favorite hot sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to high broil setting. Slice the red bell pepper in half down the middle, beginning at the stem, and place skin side up on a large baking sheet. Place in the oven beneath the broiler, about 12 inches from the heating element, and roast for about 15 minutes or until the skins blacken and bubble.
- Remove from oven and cool enough to handle and peel away the skins, stems, and seeds. Add the roasted red pepper with the remaining ingredients to a food processor and process until smooth. Refrigerate for at least 1 hour to allow flavors to meld. Store in refrigerator for up to 1 week.
