Pour buttermilk mixture into the flour mixture. In a medium bowl, whisk together buttermilk, egg, egg white, honey and vegetable oil until smooth. In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and sugar. Lightly grease an 8-inch square baking pan. as well.ġ cup grated carrot (I prefer a fine grate)ģ/4-1 cup fresh sweet corn (1 medium cob) The bread goes great with grilled foods and is lovely on its own, spread with a little bit of butter or jam. I think that this bread is a great summer side dish, largely because I can’t get enough corn when it’s in season. Just defrost or drain before incorporating it. If you don’t have access to fresh sweet corn on the cob, you can use frozen corn or even sweet canned. Since it’s coming into season around here, I cut my corn directly off of a fresh cob and tossed it into the batter. The sweet corn, of course, accents the natural flavor of the cornmeal. The zucchini version worked out perfectly and it’s nice to know that there are lots of options if you want to play around with a basic cornbread recipe. I got the idea to use them in the cornbread when I remembered a recipe for zucchini cornbread I did quite some time ago. Grated carrots add sweetness and moisture to the bread, just as they do for carrot cake, and don’t add a strong flavor of their own. Sugar is the most obvious in the list of ingredients, but only a small amount is used and more sweetness actually comes from the shredded carrots and fresh sweet corn that are mixed into the batter. This cornbread gets its sweetness from a couple of different sources. Since corn is naturally sweet, I feel like a little bit of sugar or honey can really make a cornbread stand out – and neither will keep cornbread from being a good match for a spicy dish. We got decent results.Savory, unsweetened cornbread may be considered by some to be the ideal choice for sopping up chili and barbecue sauce, but I prefer my cornbread to be a little on the sweet side. We had to concentrate to keep the ring perfectly centered around the core of the cob, or else we cut unevenly or too deep, leaving pith on the kernels. We simply placed the end of an ear of corn into the blade and then rotated the corn with one hand and the ring with another to cut off the kernels. The blades themselves were all sharp and cut easily, but the results were uneven it was hard to gauge just how deeply to dig in with the blade, so some kernels were sliced off with the hard pith attached, and others were left half on the cob, requiring an extra pass to slice off the rest.Īnother model, consisting of a circular blade enclosed by a ring of plastic, showed more promise. In theory, they made sense: Run the blade down the side of the cob and off come the kernels. Four of the strippers resembled vegetable peelers with curved blades. The rest of the strippers were safer to use, and most did in fact remove corn kernels from the cob. We gave up trying to use this device after three attempts. Pushing hard wasn’t a good idea: With no guard with which to hold the corn, there was a distinct risk that our fingers would slide full force into the blade if we did so. Every time an ear of corn hit the blade, it stopped short and refused to go further unless we pushed very hard. This corn mandoline was also the only gadget that truly made us fear for our fingers. Built like a long, narrow wooden mandoline, it mashed the corn instead of slicing it off, no matter what we did to adjust the positions of the blade and corn. Technically speaking, almost all the gadgets were capable of cutting corn off the cob. So we bought seven models, priced from about $7.50 to about $24.00, and used them to shear off kernels from ear upon ear of both cooked and raw corn. Since we last tested corn strippers, our former favorite was discontinued, so it seemed like a good time to take a new look at these gadgets. These specialized gadgets promise to make the whole process of cutting both raw and cooked corn off the cob easier, safer, and more foolproof than using a knife. It can also be slightly dangerous-many of us worry about our knives slipping as they slice through the juicy corn. And it’s prone to error: Cut too deep and get some of the hard, fibrous material that connects the kernels to the cob, or cut too shallow and lose out on some of that sweet, sweet corn. The process is often messy, scattering kernels everywhere but the bowl or cutting board you’ve placed under the corn.
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