People ask me all the time what my favorite recipe is. I hate that – I don’t publish anything I don’t think is really good. Of course, there are things I like better than others, as we all do. If absolutely pushed though, I could work on a list of some of my top recipes. And for me, Fresh Corn Buttermilk Biscuits would be on that list. They are classic buttermilk biscuits with fresh, tender in season corn blended right in. I have wanted to duplicate that idea and that richness of fresh corn flavor in other ways, and that’s exactly what this loaf is, a classic artisan loaf of bread redolent with the best corn flavor, with some texture from cornmeal and bursts of sweet corn kernels. I had to work on the title, because it is not “cornbread” in the traditional sense, but a risen loaf of pillowy flavor.
I like to use yellow corn for the hint of golden color, but any corn will do. Instant or bread machine yeast that comes in a jar makes this a simple process, not proofing necessary, and using a stand mixer makes it minimal work. Cooking it in a heavy Dutch oven gives a nice crust but creates a steamy environment to keep everything soft and sliceable. I use a locally milled cornmeal to give it a nice texture. Slather the warm slices with the best salted butter and you are in for a treat. But this also make a fantastic sandwich – think BLT or simple tomato. Use lightly toasted slices spread with blueberry jam, or for avocado toast or a tartine spread with fresh ricotta and topped with roasted cherry tomatoes. I don’t’ think I have even begun to scratch the surface of the delicious ways to use this bread!
Ingredients
2 – 3 cobs of corn
3 – 3/12 cups all-purpose flour, divided
¼ cup granulated sugar
1 Tablespoon instant or bread machine yeast
1 teaspoon kosher salt
¼ cup vegetable oil
1 large egg
¾ cup yellow cornmeal
Directions
- Cut the kernels from 2 cobs of corn and put them in a food processor or blender with ¼ cup of water. Puree until smooth, scraping down the sides of the bowl. Measure out the puree – you should have about ¾ cup. Add warm water to make 1 ½ cups of liquid. Pour the liquid into the bowl of a stand mixer fitted with the paddle attachment. Add 1 cup of all-purpose flour, sugar, the yeast and salt and beat on medium-low just to blend. Measure the oil in the measuring jug then add the egg and beat together. Add to the bowl and beat on medium low to blend. Add the cornmeal and 1 ½ cups of flour and beat on low until the dry ingredients are mixed in. Cut the kernels from the remaining cob and add them to the dough, stirring to distribute. Increase the speed to medium-high and beat until the dough begins to come together, then lower the speed and add ½ cup flour. When it’s mixed in, increase the speed and beat until the dough comes together in a cohesive ball. Add ¼ cup of flour at a time until the dough is all together in a ball, though still a little sticky. Beat on high for 3 -4 minutes, pulling the dough off the paddle as needed until you have a soft, elastic ball.
- Spray a large bowl with cooking spray and transfer the dough ball to it, then cover with plastic wrap. Place in a warm, dry place to rise for 45 minutes – 1 hour or until doubled in size. When you poke the dough lightly with your finger, the indentation should slowly spring back (if it immediately springs back, let it rise more, if it doesn’t spring back at all, use it immediately). Spread a piece of parchment paper on the counter and lightly sprinkle it with cornmeal. Turn the dough onto the paper and turn to coat in cornmeal. Gently shape it into a smooth ball by pulling the dough and folding it underneath. Place back on the parchment and shape into a perfect round. Cover loosely with a tea towel and leave to rise for 30 minutes. While the dough is rising, put a 5-quart enameled or cast iron Dutch oven on the oven and heat the 450 degrees. When the dough has risen, use a sharp knife to slash the top of the dough at least three times. Carefully remove the pot to a heat proof surface and gently lift the dough on the parchment paper and slide it into heated Dutch oven. Wear oven mitts to be safe. Cover the pot, return to the oven and cook for 30 minutes, the remove the lid and cook for a further 7 minutes or so until the top is browned. Remove the pot from the oven and (oven mitts!) lift the parchment to a wire rack. Tap the bottom of the loaf – it should sound hollow indicating it is done. If it doesn’t, cook a little longer. Cool completely.
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