Maple Syrup Cornbread

 

From: Amanda Broder of Windrose Farm
Note: Instead of corn, "fresh raspberries are a nice replacement," says Broder (omit the sautéing step). "So are a little bacon and/or good aged Cheddar."
Makes: About 8 servings

3 ears corn, kernels cut off and cob scraped clean
2 ounces butter
¾ cup heavy cream
½ cup maple syrup
2 eggs
1 cup stone-ground polenta
½ cup all-purpose flour
½ cup whole wheat flour
1 tablespoon baking powder
½ teaspoon sea salt

1. Preheat the oven to 350 degrees. Sauté the corn in the butter over medium-high heat until golden brown. Set aside to cool.

2. In a large bowl, whisk together the cream, maple syrup and eggs. Add the cooled corn. In another bowl, combine the polenta, flours, baking powder and salt and add to the wet ingredients, mixing well. Pour into a lightly greased 8 x 8 inch metal baking pan or a 9-inch cast iron skillet and bake until set in the center, about 25 to 30 minutes.

http://blogs.laweekly.com/squidink/2012/07/cooking_with_farmers_cornbread.php

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