blue cornbread inside corn husks
Makes one 9” cornbread
Blue corn bread baked inside corn husks. Using blue corn masa which is a staple ingredient that holds deep cultural significance for many indigenous communities, representing not only a delicious culinary tradition but also a connection to the land and heritage of the Americas. I used corn husks rather than parchment paper for baking, as I’m super into this baking technique atm. The corn husks baked the bread perfectly and slid easily when I took the bread out of the pan. Arranging cooked corn shards on the top creates a super artistic, beautiful and mouthwatering invitation to enjoy this summer-forward staple dish.
Recipe
INGREDIENTS:
1 cup (120g) blue cornmeal, I like the Masienda brand
1 cup (125g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (113g) unsalted butter, melted and slightly cooled
1/3 cup (67g) brown sugar
1 large egg, at room temperature
1 cup (240ml) buttermilk, at room temperature*
4 ears of corn, with husks
optional: 2 tablespoons sliced scallions, jalapeños or cheddar cheese
Before baking: 1/2 cup cooked corn + 3 tablespoons melted butter
INSTRUCTIONS:
Corn husk lined pan:
Shuck corn and line a 9-10” cake pan or cast iron pan with the largest husks, overlapping them so the baking pan doesn’t show. Put a smaller pan on top of the corn husks while you prepare the rest of the cornbread. This helps the husks stay flat.
Boil Fresh Corn:
In a large sauté pan, put shucked whole corn and add 1/2 cup water (so that there is about 1-2” of water. Bring to a boil, put lid on and turn down to a simmer for 25 minutes or until corn is soft. Make sure to check the water level and add more if the water evaporates. Once cooked, drain and discard water and let corn cool. Slice off in large chunks.
Make buttermilk: Mix together 3/4 cups milk (or half n half or heavy cream) + 1/4 cup fresh lemon juice (or white or apple vinegar)
Preheat oven to 400°F.
Whisk the cornmeal, flour, baking powder, baking soda, salt, and sugar and stir together in a large bowl and create a well in the center. Add buttermilk, melted butter, egg, then fold and add fresh corn, sliced scallions. Fold until combined. Don’t over mix!
Pour batter into the husk lined pan, smoothing the top and then arranging cooked corn. Pour melted butter and bake for 30 minutes or until golden brown on top and the center is cooked through. Allow to slightly cool before slicing and serving. Enjoy!
