fresh-corn-and-basil-cornbread-238773.json

{
    "directions": [
        "Preheat oven to 400\u00b0F. Butter 9x9x2-inch metal baking pan. Whisk buttermilk, eggs, and basil in large bowl. Blend cornmeal and next 4 ingredients in processor 5 seconds. Add 1/2 cup butter; blend until coarse meal forms. Add corn kernels. Using 8 on/off turns, blend until kernels are coarsely chopped. Stir dry ingredients into buttermilk mixture; transfer to pan.",
        "Bake cornbread until golden on top and tester inserted into center comes out clean, about 45 minutes. Cool 20 minutes. Serve warm or at room temperature."
    ],
    "ingredients": [
        "1 1/2 cups buttermilk",
        "3 large eggs",
        "1/3 cup chopped fresh basil",
        "2 cups yellow cornmeal",
        "1 cup all purpose flour",
        "1/2 cup sugar",
        "4 teaspoons baking powder",
        "1 teaspoon salt",
        "1/2 cup (1 stick) chilled unsalted butter, diced",
        "1 1/2 cups fresh corn kernels (from 3 ears)"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Bread",
        "Food Processor",
        "Herb",
        "Side",
        "Bake",
        "Vegetarian",
        "Basil",
        "Cornmeal",
        "Corn",
        "Summer",
        "Hominy/Cornmeal/Masa",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Fresh Corn and Basil Cornbread",
    "url": "http://www.epicurious.com/recipes/food/views/fresh-corn-and-basil-cornbread-238773"
}