I was able to get a great deal on a 10 lb bag of chicken leg quarters at the grocery store, so I brined them last night and grilled them today. I slightly altered my Sweet Tea Brine by adding the zest and juice of two lemons and using Lemon Lift black tea instead of the usual 1 lemon and orange pekoe tea. The lemon flavor is faint but quite delicious.
After the meat was off the grill, it was time to experiment with corn bread. I have a tried and true corn bread recipe from my Mom that has never failed me. Sometimes, though I want a little more corn flavor. Yes, I suppose I could spend more on stone ground cornmeal but I had an even better idea. I have several packages of corn that we cut right off the cob when it was fresh from the field. Of course, if you don’t have fresh corn, you can use frozen.
Fresh Corn Cornbread
1 1/3 cups cornmeal
1 cup all-purpose flour
1 tablespoons sugar
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 1/4 teaspoons salt
Kernels cut from about 3 cobs of corn (2 1/4 cups)
1 stick unsalted butter, cut into 8 pieces
1 cup buttermilk
2 large eggs
Preheat oven to 400 degrees. Put two tablespoons of butter into a well seasoned, 10-inch cast iron skillet and place it in the oven while it is coming up to temperature.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt together in large bowl.
Process corn kernels in blender until very smooth, about 2 minutes. Transfer puree to medium saucepan. Cook puree over medium heat, stirring regularly, until very thick and reduced by half, about 10 minutes.
Remove pan from heat. Add the rest of the butter, one pat at a time and whisk until melted and incorporated. Scramble eggs into the buttermilk and whisk into the corn until incorporated. Transfer corn mixture to bowl with cornmeal mixture and, using rubber spatula, fold together until just combined.
Scrape batter into prepared skillet and spread into even layer. Bake until top is golden brown and toothpick inserted in center comes out clean, 25 to 28 minutes. Let cool on wire rack for 5 minutes. Remove cornbread from skillet and let cool for 20 minutes before serving.