Makes 8 large wedges
Takes about an hour
9 tablespoons (one stick + one tablespoon), salted butter
4-5 thinly sliced scallions
1/3 cup maple syrup
2 large eggs
1 2/3 cups buttermilk
1 cup cornmeal
2/3 cup unbleached flour (or use 1/3 cup unbleached and 1/3 cup whole wheat)
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
Heat the oven to 400°. Put the one tablespoon butter into a 9-10 inch round or square baking pan, and place it in the oven to heat and melt.
Brown the butter: Melt the remaining 8 tablespoons of butter in a sauce pan or heavy-bottomed skillet over medium heat. After its melted a white foam will appear. Stir or swirl the butter and watch carefully as the foam will dissipate and you’ll see brown flecks on the bottom of the pan, and butter will smell toasty and brown. As soon as that happens remove from the heat and toss in the scallions. Cool the butter mixture.
Make the batter: Beat the eggs and maple syrup in a large bowl, and pour in the buttermilk. Measure in the cornmeal, flour, leavening and salt, and mix with a spatula, then add the scallion-butter mixture. Remove your preheated baking pan from the oven, and pour in the batter. Reduce the heat to 375°, and bake for 30-35 minutes until a toothpick inserted in the middle comes out clean.
Summer 2021 CSA recipes