Home Recipes Seasonal Summer Recipes Corn Fritter Cornbread

Corn Fritter Cornbread

By Megan Berger of The Berger Feed for Sur La Table
Corn Fritter Cornbread
Serves
6-8
Ingredients
Jalapeño-Herb Sour Cream Sauce (Optional)
  • ½ cup sour cream
  • 1 jalapeño, deseeded
  • 1 garlic clove
  • ¼ cup fresh cilantro
  • ½ tbsp lime juice
  • 1 tbsp olive oil
  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton’s)

Cornbread Batter
  • 1 cup yellow cornmeal, preferably fine-ground (150 g)
  • 1 ¼ cups all-purpose flour (160 g)
  • ⅓ cup granulated sugar (70 g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp Diamond Crystal kosher salt (or 1 tsp Morton’s)
  • 1 ¼ cups buttermilk (340 g)
  • ½ cup sour cream (115 g)
  • 2 whole eggs + 1 egg yolk (reserve the egg white for fritter)
  • 5 tbsp unsalted butter, melted (70 g)
  • 3 tbsp olive oil

Corn Fritter Base
  • 2 egg whites
  • 1 ½ cups corn kernels (about 3 ears fresh corn)
  • 3 scallions, thinly sliced
  • 2 tbsp all-purpose flour
  • 2 tbsp cornmeal
  • ½ tbsp cornstarch
  • ½ tsp sugar
  • ¼ tsp black pepper
  • 1 tsp Diamond Crystal kosher salt (or ¾ tsp Morton’s)
  • 1 ½ tbsp unsalted butter (for searing) 
  • 1 ½ tbsp olive oil (for searing)
  • 1 ¼ cups shredded sharp cheddar
Procedure
Instructions

Make the Jalapeño-Herb Sour Cream Sauce
  • Add all ingredients to a food processor. Blend until smooth and creamy, about 1 minute. Chill until ready to serve.
  • Make the Cornbread Batter
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together buttermilk, sour cream, eggs, melted butter, and olive oil.
  • Pour the wet ingredients into the dry and mix until fully combined, with no streaks of flour remaining. Set aside and let rest while you prepare the fritter base.

Make the Fritter Base & Bake
  • Preheat the oven to 400°F.
  • In a medium bowl, lightly whisk the egg whites until foamy. Add corn, scallions, flour, cornmeal, cornstarch, sugar, pepper, and salt. Stir to combine.
  • Heat the butter and olive oil in an 11–12 inch oven-safe nonstick skillet over medium-high heat until hot and bubbling, 2–3 minutes.
  • Spread the fritter mixture into the pan in an even layer and press down lightly. Cook undisturbed for 4–5 minutes, until the edges are browned and the bottom is golden and crisp.
  • Remove from heat. Sprinkle 1–2 teaspoons of additional cornmeal over the top, then evenly distribute the shredded cheddar. Let rest for 5 minutes.
  • Pour the cornbread batter over the cheese layer and smooth the surface with a spatula.
  • Bake for 20–23 minutes, or until golden and a toothpick inserted in the center comes out clean.
  • Let cool in the skillet for 10 minutes, then carefully invert onto a serving plate or board. Cut with a serrated knife and serve with sour cream sauce.

Corn Fritter Cornbread

By Megan Berger of The Berger Feed for Sur La Table
Serves
6-8
Ingredients
Jalapeño-Herb Sour Cream Sauce (Optional)
  • ½ cup sour cream
  • 1 jalapeño, deseeded
  • 1 garlic clove
  • ¼ cup fresh cilantro
  • ½ tbsp lime juice
  • 1 tbsp olive oil
  • ½ tsp Diamond Crystal kosher salt (or ¼ tsp Morton’s)

Cornbread Batter
  • 1 cup yellow cornmeal, preferably fine-ground (150 g)
  • 1 ¼ cups all-purpose flour (160 g)
  • ⅓ cup granulated sugar (70 g)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 ½ tsp Diamond Crystal kosher salt (or 1 tsp Morton’s)
  • 1 ¼ cups buttermilk (340 g)
  • ½ cup sour cream (115 g)
  • 2 whole eggs + 1 egg yolk (reserve the egg white for fritter)
  • 5 tbsp unsalted butter, melted (70 g)
  • 3 tbsp olive oil

Corn Fritter Base
  • 2 egg whites
  • 1 ½ cups corn kernels (about 3 ears fresh corn)
  • 3 scallions, thinly sliced
  • 2 tbsp all-purpose flour
  • 2 tbsp cornmeal
  • ½ tbsp cornstarch
  • ½ tsp sugar
  • ¼ tsp black pepper
  • 1 tsp Diamond Crystal kosher salt (or ¾ tsp Morton’s)
  • 1 ½ tbsp unsalted butter (for searing) 
  • 1 ½ tbsp olive oil (for searing)
  • 1 ¼ cups shredded sharp cheddar
Procedure
Instructions

Make the Jalapeño-Herb Sour Cream Sauce
  • Add all ingredients to a food processor. Blend until smooth and creamy, about 1 minute. Chill until ready to serve.
  • Make the Cornbread Batter
  • In a large bowl, whisk together cornmeal, flour, sugar, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together buttermilk, sour cream, eggs, melted butter, and olive oil.
  • Pour the wet ingredients into the dry and mix until fully combined, with no streaks of flour remaining. Set aside and let rest while you prepare the fritter base.

Make the Fritter Base & Bake
  • Preheat the oven to 400°F.
  • In a medium bowl, lightly whisk the egg whites until foamy. Add corn, scallions, flour, cornmeal, cornstarch, sugar, pepper, and salt. Stir to combine.
  • Heat the butter and olive oil in an 11–12 inch oven-safe nonstick skillet over medium-high heat until hot and bubbling, 2–3 minutes.
  • Spread the fritter mixture into the pan in an even layer and press down lightly. Cook undisturbed for 4–5 minutes, until the edges are browned and the bottom is golden and crisp.
  • Remove from heat. Sprinkle 1–2 teaspoons of additional cornmeal over the top, then evenly distribute the shredded cheddar. Let rest for 5 minutes.
  • Pour the cornbread batter over the cheese layer and smooth the surface with a spatula.
  • Bake for 20–23 minutes, or until golden and a toothpick inserted in the center comes out clean.
  • Let cool in the skillet for 10 minutes, then carefully invert onto a serving plate or board. Cut with a serrated knife and serve with sour cream sauce.