BROWN BUTTER BISCUIT BATTER WITH CORN

3 ears fresh corn, shucked

1 stick plus 2 tablespoons salted butter 2½ cups all-purpose flour

2 tablespoons granulated sugar 2 tablespoons finely chopped basil, plus

small leaves to garnish 1½ tablespoons baking powder 1 teaspoon baking soda

1 teaspoon salt

1½ cups whole Greek yogurt

¾ cup cold water

Flake salt (optional) Heat the oven to 400 degrees with a rack placed in the center.

Using a sharp chef ’s knife, cut the corn off the cob and place it in a medium-size bowl. Set aside.

Add the butter to a 9-inch-by-13-inch baking dish. Place in the oven and brown for 10 minutes. Remove from the oven. Using a whisk, break up the bits of browned butter.

In a medium mixing bowl, whisk together the flour, sugar, basil, baking powder, baking soda and salt.

Mix together the yogurt and water in a small bowl until smooth. Add to the dry mix and stir with a large spoon until just combined.

Add half of the corn to the baking dish and toss in the butter, to coat.

Using a large spoon, dollop the batter over the buttered corn and spread evenly throughout the pan with the back of the spoon.

Place in the oven and bake for 20 to 25 minutes, or until golden brown on top.

Remove the dish from the oven and let it cool in the pan for 10 minutes.

Melt the remaining 2 tablespoons of butter and brush it on top.

To finish, scatter the remaining fresh corn on top. Garnish with fresh basil leaves, and sprinkle with flake salt, if desired.

Serves six to eight.

Per serving, based on 6: 458 calories (percent of calories from fat, 43), 9 grams protein, 57 grams carbohydrates, 2 grams fiber, 22 grams total fat (14 grams saturated), 59 milligrams cholesterol, 1,056 milligrams sodium.

CHADWICK BOYD FOR THE AJC Brown Butter Biscuit Batter with Corn.