Categories: Pizza/flatbread
Ingredients
- 4 ears fresh corn, shucked
- 1 tbsp olive oil
- 2 tbsp canola oil
- 2 cups plain yellow cornmeal
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1 1/2 tsp kosher salt
- 2 cups whole buttermilk
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 8 oz. package sharp white Cheddar cheese, shredded
- 1/2 cup chopped fresh basil
Directions
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Preheat grill to medium-high heat.
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Brush corn with olive oil. Grill, turning occasionally, until charred, 2-3 minutes. Let cool for 10 minutes. Cut kernels off cobs.
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Preheat oven to 425. Pour canola oil in a 10-inch cast-iron skillet. Place skillet in oven until oil is very hot, 2-3 minutes.
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In a large bowl, whisk together cornmeal, flour, baking powder and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Stir buttermilk mixture into flour mixture just until combined. Fold in corn, cheese, and basil. Carefully pour batter into skillet.
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Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes. Serve immediately.