Roasting Ear Corn Bread
Enjoy a rustic, flavorful cornbread featuring fresh roasted corn, with a crispy crust and tender crumb, perfect for hearty meals or casual gatherings.
Ingredients
Instructions
- Husk and silk the ears of corn.
- Cut the corn from the cob using a sharp knife, removing only the top quarter of kernels.
- Scrape out the remaining juice and pulp from the cob downward only.
- Sift together the cornmeal, soda, salt, and sugar.
- Add this mixture to the grated fresh corn; add buttermilk only as needed and stir lightly.
- Add the well-beaten egg and lemon juice; stir well.
- Add the melted shortening and stir until smooth.
- Turn the batter into a preheated, greased heavy 10-inch skillet or molds.
- Bake immediately in a hot oven at 450°F for 25 to 30 minutes until crusty and brown.
- Serve hot with butter.
Nutrition & Diet Analysis (per serving)
588
kcal
29% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).