Categories: Pizza/flatbread

Ingredients

• 4 ears fresh corn, shucked
• 1 tbsp olive oil
• 2 tbsp canola oil
• 2 cups plain yellow cornmeal
• 1 cup all-purpose flour
• 1 tbsp baking powder
• 1 1/2 tsp kosher salt
• 2 cups whole buttermilk
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 8 oz. package sharp white Cheddar cheese, shredded
• 1/2 cup chopped fresh basil

Directions

1. Preheat grill to medium-high heat.

2. Brush corn with olive oil. Grill, turning occasionally, until charred, 2-3 minutes. Let cool for 10 minutes. Cut kernels off cobs.

3. Preheat oven to 425. Pour canola oil in a 10-inch cast-iron skillet. Place skillet in oven until oil is very hot, 2-3 minutes.

4. In a large bowl, whisk together cornmeal, flour, baking powder and salt. In a medium bowl, whisk together buttermilk, melted butter, and eggs. Stir buttermilk mixture into flour mixture just until combined. Fold in corn, cheese, and basil. Carefully pour batter into skillet.

5. Bake until golden brown and a wooden pick inserted in center comes out clean, about 27 minutes. Serve immediately.

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