September 13, 2017
Breads, Dinner rolls or other breads, Vegetables,
Corn, Budget-Friendly, Cooking For A Crowd, Brunch, Christmas, Food Processor, Oven Bake, Vegetarian, Flour, Herbs, Kosher Dairy more
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"Recipe source: Sift Magazine (Fall 2015)"
Preheat oven to 400 degrees F.
Lightly grease baking sheet or line with parchment.
In a large bowl whisk together dry ingredients and herbs (flour - herbs). Work in the butter until the mixture resembles coarse crumbs. Stir in one cup of the corn kernels.
In a food processor or in a blender puree the rest of the corn (1 cup). Whisk in the egg, buttermilk and honey. Add to the dry ingredients and mix until dough is moistened.
Scoop the dough by 1/4 cupfuls onto the prepared baking sheet. Wet your fingers and pat the dough down to be 3/4 inch thick. Brush the tops with more buttermilk, if desired.
Bake for 20-25 minutes or until the tops are golden. Remove from oven and serve warm.
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