Corn Milk Bread Cornbread

Ingredients

• 2 to 3 ears whole corn
• 1 1/2 cups (350 milliliters) buttermilk
• 1/2 cup (1 stick/113 grams) unsalted butter, plus more for the skillet, melted
• 1 bunch fresh sage, leaves chopped
• 1/2 bunch fresh thyme, leaves chopped
• 1 1/4 cups (185 grams) all-purpose flour
• 1 1/4 cups (175 grams) fine yellow cornmeal
• 1/3 cup (70 grams) granulated sugar
• 3 tablespoons plus 1 1/2 teaspoons (50 grams) light brown sugar
• 1 tablespoon (13 grams) baking powder
• 2 teaspoons (7 grams) ground turmeric
• 1 1/4 teaspoons (15 grams) fine kosher or sea salt
• 1/2 bunch scallions, sliced thin
• 2 large eggs

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