Fresh Corn Cornbread

You can always count on America's Test Kitchen for a delicious recipe.  Sure, there might be much simpler versions out there on the internet, but you get to feel like a real chef.  Here's the latest:

Recipe

1 1/3 c cornmeal
1 c all-purpose flour
2 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 tsp salt
3 ears-worth of corn kernels
6 tbsp butter
1 c buttermilk
2 eggs plus another egg yolk

Preheat oven to 400.  Combine dry ingredients in a large bowl.  Process the corn kernels until smooth, then cook in a saucepan over medium heat.  Stir constantly until thick and rich yellow.  Remove from heat and add in 5 tbsp butter, then the buttermilk, then the eggs.  Mix into the dry ingredients.

Meanwhile, melt the last tbsp butter in a cast-iron skillet or baking dish.  Spread batter into the dish, then pop it in the oven.  Bake about 25 minutes, until the top is golden brown and a toothpick/fork/knife/whatever comes out of the middle clean.  Let cool and sit for a while if you can.

Notes

As much as I'd like to follow these intricate recipes as closely as possible, I did take a couple liberties.  Regular milk, only two eggs, but also what I think was a nice idea - using maple syrup instead of sugar.  My baking dish was also a little smaller than what they recommend (10" skillet), and it rose a bit to give me a surprise the first time I checked on it.  Since it was thicker, I had to bake it longer to let it set; it got a nice crust, maybe a touch dry and crumbly, but very nice!  Not too sweet, so if that's what you prefer, up the sugar (or syrup).  Finding a few different uses for the rest of the loaf (e.g., the base of an open-faced bacon & egg sandwich).