MAGNOLIA'S YELLOW CORN BISCUITS

1 cup fresh raw yellow corn kernels
6 tablespoons heavy cream
8 tablespoons cold, diced unsalted butter
1 cup coarsely ground yellow corn meal
2 1/2 cups all-purpose flour
1 tablespoon plus 1 teaspoon non-aluminum baking powder
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 egg
1/2 cup plus 2 tablespoons buttermilk
Extra flour for rolling out the biscuits
2 tablespoons unsalted butter, melted

Cut the raw corn kernels off of the corn cobs. Scrape the cobs over a bowl to release all of the corn's "milk." Lightly chop the kernels.

In a heavy-bottomed sauce pan, combine the corn, the corn milk and the heavy cream. Cook over medium heat for 4 or 5 minutes or until the cream is reduced to one third of its original volume. It will be thick and creamy. Set aside and let cool at room temperature. Process the corn mixture lightly or mash it up to break up the kernels.

Preheat oven to 400 degrees F.

Dice the butter, put it on a plate and put it back into the refrigerator to remain cold while you are assembling the other ingredients.

Combine the cornmeal, flour, baking powder, sugar, salt and pepper. Add the diced butter and cut it into the flour with either a pastry cutter or two forks until the butter is reduced to the size of the cornmeal. This should be done quickly so that the butter doesn't get too warm or melt.

Beat the egg and the buttermilk together. Mix the creamed corn with the egg and buttermilk. Add this mixture into the flour mixture a little at a time until the dough comes together. It may be a bit wet, but it can be handled easily with a light dusting of flour.

Place the dough on a floured board and round it out with your hands. Pat the round out to a thickness of 1/2 inch. Cut the biscuits with a 2 1/2-inch cutter.

Place the biscuits on a baking sheet and bake at the top of the 400 degree F oven for 15 to 20 minutes or until they are golden brown and cooked through. Remove the baking sheet from the oven and brush the tops of the biscuits with the 2 tablespoons of melted butter. Serve at once.

Makes 14 (2 1/2-inch) biscuits
Source: Magnolias Southern Cuisine by Donald Barickman