Cook Time:
35 mins
Prep Time:
20 mins
Servings:
8
Chef notes
As someone who cooks with a seasonal produce focus, I usually think of corn as a summer veggie/starch. But obviously, when you think of cornmeal/cornbread, it's an "enjoy any time of year" kind of thing. This recipe allows for that any-time-of-year kind of convenience, with a fresh corn kick. The date butter gives you molasses vibes with a California twist.
Technique tip: Use a combination of canned corn and fresh corn on the cob to achieve crisp edges and a crumbly, custardy center.
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