While I welcome the chill of fall with open arms, I couldn't help but grab a few ears of end-of-summer sweet corn when I saw it at the farmers market last week. Instead of eating it off the cob or mixing up a batch of cornbread, I opted to mix the tender-sweet kernels in with a simple Dutch baby batter. The result was a revelation. After twenty minutes in the oven, the pastry was puffed and the corn was perfectly cooked so it gently popped with every bite. Not wanting to stray too far from the tried-and-true flavors of the aforementioned cornbread, I decided to top the dish off with a generous dollop of butter whipped with local honey and a pinch of salt.
Ingredients
3 eggs, room temperature
½ cup flour
½ cup milk
1/2 Tbsp sugar
4 Tbsp unsalted butter
2 ears of sweet corn, kernels removed
For the honey butter:
4 Tbsp unsalted butter
2 Tbsp honey
pinch of kosher salt
Directions
In a food processor, combine the eggs, flour, milk, sugar and one ear’s worth of corn. Blend until smooth, then let the batter rest while the oven preheats.
Place a 10” cast iron skillet—or any other oven-proof pan of a similar size—in the oven and preheat it to 425°.
When the oven is hot, remove the pan and add 4 tablespoons of butter. Let the butter melt in the pan and give the batter another quick blend.
Pour the batter into the hot pan with melted butter, then sprinkle the remaining corn over the top.
Return the pan to the oven and cook for 20–25 minutes, until the batter has set, puffed and slightly browned. Because we’ve added corn on top, it may not puff as impressively as a plain Dutch baby, but that's okay. The texture will still be light and airy.
While the Dutch baby cooks, whip together 4 tablespoons of butter with the honey and a pinch of salt, scraping down the sides periodically, until it's light and fluffy.
Serve the Dutch baby while piping hot with a generous dollop of honey butter and a drizzle of extra honey if you like.
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