Miss Shirley’s Cafe “Grandpa’s Cornbread”

Yields 1 loaf or 8–10 each muffins

Ingredients

• 2 large eggs
• 1.5 cups buttermilk
• 4 ounces unsalted butter, melted
• 2 tablespoons
• brown sugar
• 2 tablespoons
• granulated sugar
• 1/2 teaspoon
• baking soda
• 1 1/2 teaspoons
• baking powder
• 1 teaspoon
• kosher salt
• 1 cup flour
• 1 cup cornmeal
• 1/2 cup (4 oz) chopped peppadew
• 1 tablespoon fresh chives, finely chopped
• 2 each fresh
• white corn

Method

Remove husk from corn and remove cornsilk. Rub corn with tiny bit of olive oil and place on oven-safe sheet tray. Sprinkle lightly with salt and pepper. Bake in 350 oven for about 15–20 minutes. Remove from oven when cooked and slightly browned. Let cool and then cut corn off cob carefully. In large bowl place dry ingredients – cornmeal, flour, baking soda, baking powder, and salt. Stir together to mix. Add eggs, buttermilk, sugar, and melted butter. Mix together until it just comes together—scraping sides of bowl well. Add chives, peppadews, and roasted corn. Stir just to incorporate evenly. Do not over mix. Heat oven to 350 degrees. If using bread loaf pan, spray with pan spray and scrape mix into pan. If using muffin pan, spray muffin pan or use muffin cups. Scoop batter into each hole about half full. For loaf, bake for about 40–45 minutes, rotating halfway through. Loaf is done when toothpick inserted into center comes out clean. For muffins, cook for 18–20 minutes, rotating halfway through. Muffins are done when toothpick inserted into center comes out clean. Once removed from oven, let cool and serve. Bread will keep for 3 days covered at room temperature or refrigerated for 4–5 days (may also freeze for up to 1–2 months in sealed Ziploc bag).

Miss Shirley’s Cafe  | 1 Park Place, Annapolis • 443-4BRUNCH • missshirleys.com