Fresh corn season is at its’ peak, and I find myself using it as much as I can. Of course, there’s always frozen corn, or even canned corn, but freshly picked corn is by far the best.
As I’m also a big fan of cornbread, I’ve decided to use fresh corn as part of my basic cornbread buttermilk recipe. To this, I’ve also added some sautéed andouille sausages, and cheddar cheese. These additions took the simple bread to another level; the sweetish fresh corn paired beautifully with the smokiness and spiciness of the sausages, and with the unique flavor of sharp cheddar cheese. The combination of salty, smoky, spicy, sweet and cheesy in one bread is quite irresistible.
The bread can be served any time of the day, as is, or with a bit of maple syrup and butter. However, it is especially perfect for serving at breakfast or brunch, topped with over-easy egg, or poached eggs. Try it and enjoy.
* I’ve used very fresh corn, which requires minimal cooking. However, if the corn you’re using is not as fresh, add a few more minutes to the cooking time.
* Andouille sausages are also known as “Cajun sausages”. They vary in their spiciness level, so adjust the Cajun seasoning accordingly.
Makes: 12-16 squares
Prep time: 30 minutes
Baking time: 45 minutes
3 ears very fresh corn (see notes)
4 smoked Andouille sausages (12oz/340 grams) (I used D’Artagnan)
1 cup white flour
1¾ cups yellow cornmeal (I used Quaker)
2 tsp sugar
2 tsp salt
¼ tsp Creole seasoning (I used Tony’s Chachere’s Original)
1 Tbs baking powder
2 cups buttermilk, at room temperature
¼ cup melted butter, at room temperature
2 L eggs, at room temperature
½ cup roughly grated sharp cheddar cheese (I used Cabot)
2-3 Tbs butter
Maple syrup (optional)
over-easy, sunny side or poached eggs (optional)
- Place the corn in a wide pot and cover with water. Place a heat resistant plate over and cover. Bring to a boil on high heat. Reduce the heat to medium and cook for 1 minute. Turn the heat off and keep in the pot until water is lukewarm. Drain. Cut off the kernels with a serrated knife. You should end up with 2 cups.
- Remove the sausages casing. Cut in half lengthwise, and then into medium pieces. Place in a medium pan over medium-high heat. Cook, mixing occasionally, until golden-brown. Set aside to cool to room temperature.
- Preheat the oven to 350F (175C). Line a 12”x8” (20.5cm x 30cm) baking pan with baking paper.
- In a large bowl, whisk together the flour, cornmeal, sugar, salt, creole seasoning and baking powder. Whisk in the buttermilk, melted butter and eggs, and mix to a smooth batter.
- Switch to a spatula. Add the corn kernels, sautéed sausages and grated cheddar cheese. Mix to combine and transfer into the pan. Level the top with the spatula.
- Bake for about 45 minutes, until the top is golden, and a toothpick inserted into the center comes out almost clean (the bread should be moist).
- Place the pan over a rack. Using a fork, hold cubed 1 Tbs butter, and, while the bread is still warm, pass it over the top, to melt it over. Cut and serve warm.
- To serve with eggs: cut each square in half, horizontally, and place in a toaster oven, for 1-2 minutes. Top with over-easy, sunny side or poached egg, and serve.