EpiCurious Generations: Corn Bread with Brown Butter, Spicy Red Pepper Jelly Glaze

Inspiration: Fresh Market Corn

Corn Bread with Brown Butter, Spicy Red Pepper Jelly Glaze: Makes one pie sized bread

1 ear of fresh corn (about 3/4 cup-180ml), kernels sliced off the cob (use a serrated knife to do this)
1/3 cup of water
1T of butter
1 cup (120g) of flour
1 cup (160g) of corn flour
3T (35g)of brown sugar
2 1/2t of baking powder
1/2t salt
1/2 cup (120ml) of salted butter, melted (keep one tablespoon for coating the pan)
1/2 cup of vegetable or grape seed oil
1 1/3 cup (320ml) of evaporated milk
1T(15ml) of apple cider vinegar
2 large eggs
1 cup of grated hard cheese (cheddar or cheese of your choice)

For the glaze:

1/4 cup of salted butter
2T of spicy red pepper jelly

How to make it:

Start by putting the evaporated milk (1 1/3 cup - 320ml) in a bowl and stir in the apple cider vinegar (1T - 15 ml). Let sit for 15 minutes. This will create a buttermilk.

Preheat the oven to 400°F (200°C). Place the cast iron skillet or pan in the oven to heat it.

Place the corn kernels (3/4 cup -180ml) in a pan with 1/3 cup (80ml) of water and 1T (15ml) of butter. Cook over medium heat until most of the water has evaporated (about 8-10 minutes). Transfer to food processor or use an emersion blender to lightly purée (-just break the kernels down, it does not need to be completely smooth).

In a medium bowl, with a whisk, combine the flour (1 cup - 120g), the corn flour (1 cup - 160g), the brown sugar (3T-35g), salt (1/2t) and baking powder (2 1/2t).

In a separate bowl, combine the eggs (2), melted butter (1/2 cup -120ml less 1T), oil (1/2 cup-120ml) and the buttermilk (1 1/3cup -320ml). Stir into the dry ingredients to just incorporate. Add the creamed corn and cheese (1 cup) and some freshly ground pepper. Stir to blend in.

Remove the skillet or pan from the oven and add the leftover melted butter (1T-15ml). Using a pastry brush, coat the skillet or pan evenly with the butter to prevent sticking. Pour in the batter and return to the centre of the oven - cooking for 25 minutes or until a toothpick inserted into the center comes out dry and clean.

Prepare the glaze by melting the butter (1/4 cup-60ml ) in a small saucepan over medium high heat. Watch the butter closely as it begins to colour. When you notice it beginning to brown (lots of bubbles will appear on the surface so you will need to stir it gently to see the colour) - remove from the heat and add the red pepper jelly (2T - 30ml). Stir until the jelly is completely melted and pour evenly over the cooked corn bread.