Fresh Cornbread with Basil

As the Summer is coming to a close, we are determined to utilize all our fresh veggies for as long as we can.  The other day, the weather got chillier and we felt the "need" for soup.  We decided to bake up a batch of Basil cornbread using the last of our herbs and corn. 

 

Sydney got right to work!

1 1/2 cups buttermilk

3 large eggs

1/3 cup chopped fresh basil

2 cups yellow cornmeal

1 cup all purpose flour

1/8 cup sugar

4 teaspoons baking powder

1 teaspoon salt

1/2 cup (1 stick) chilled unsalted butter, diced

1 1/2 cups fresh corn kernels (from 3 ears)

 

Preheat oven to 400°F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.

Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature.

The girls really liked this - I've made jalapeno cornbread in the past but that ends up being a little too spicy for them.  This incorporated our favorite flavors of Summer without the burn.  It's a keeper!!!