Sweet Corn Brioche
In France, corn is largely viewed as an imported water-thirsty crop that regularly makes the headlines in connection with GMO. I love it anyway. It wasn’t until I went to college that I discovered the pure pleasure of American cornbread. At Harvard, individual cornbread loaves were served with the Sunday meal. They were sweet and scone-like, so much so that I often ate a second one topped with a bit of butter as my dessert.
This buttery cornmeal brioche calls to mind that treat. Orange blossom water brightens its flavor, but you can omit it for a more traditional result.