For this recipe, I had to dig deep back into my southern roots for my family’s southern style buttermilk saturated cornbread.
Oh, just kidding guys! My grandpa grew up in Council Bluff’s, Iowa but really… we’re an Eastern European bunch so no corn bread in this fam. Kugle and Chicken Soup maybe, but icksnay on the ornbreadcay.
How this all came about was actually because corn is abundant at the local farmer’s market and I wanted to use some. Now, I am not back peddling on what I’ve said in the past about corn. The corn you buy at the farmer’s market is a different breed than the genetically modified corn-like crop you see for miles and miles down in the midwest.
I am talking about the locally grown, organic good stuff. Though corn is generally not the friend of people with digestive issues, I don’t have digestive issues anymore. And you still won’t see me popping any pop corn anytime soon as that is like the devil spawn for Crohn’s Disease. I really just wanted to buy some seasonal corn and bake some bread with it and that is just what I did.
Wouldn’t you know it though that it is right near impossiblay to find a corn bread recipe that actually uses real, fresh off the cob corn? As per usualoso, I devised my own. I started out with my recipe for Strawberry Rhubarb Cake and pushed it to it’s limits with this goody.
A little sweet, delightful crunch of real corn, and a kick to keep you remembering with the dash of cayenne. Enjoy!
Corny Corn Bread
2 cobs of corn, boiled and kernels removed from cob (what is that? 1 1/2 cups of corn kernals?)
1 1/2 cups brown rice flour
1/2 cup chickpea flour
1 tsp baking powder
1 tsp baking soda
1/2 teaspoon cayenne (or more if you like a kick)
1 tsp sea salt
2 eggs or egg substitute
1/3 cup applesauce
1/2 cup honey
1/4 cup milk substitute (or water)
1Tbs apple cider vinegar
1/4 cup coconut oil
- Preheat oven to 350 F
- Oil cake pan and then dust with flour or line muffin tins with liners
- Mix together flour, baking powder, baking soda, soda, salt and cayenne
- In a mixer, food processor or blender add wet ingredients including eggs, applesauce, honey, water/milk sub, cider vinegar, coconut oil and 1/2 of the corn (two cobs worth or about 3/4 cup of kernels. Mix/blend until mostly smooth
- Mix wet and dry ingredients together in a bowl and add remaining corn kernels, gently folding the batter.
- Pour into cake pan, or muffin tin. For cake for about 30 minutes, and for muffins about 20-25 mins. until the top is lightly browned and a toothpick, inserted into the centre comes out clean.
I got to sample these babies and I can say, hands down, the best corn bread I have ever had! Who would have thought that corn bread should have real corn in it
Yum! Looks great! I think everytime I’ve had popcorn (which I can count on one hand) in the past 4 years I have flared up within a week! My hubby loves the stuff too and it smells soooo good, but I know, it IS the devils spawn for me!
We didn’t make cornbread in my fam either (Italians), but I love to make some with veggie chili every so often!
my kids would love this. thanks!
tell me, oh wise one, what is wrong with cornmeal? is it ‘glutenous’? Or does it not make the list because it is made from ‘bad’ corn? Or does it have other non flour badness that I am unaware of… because I make cornbread with a combo of cornmeal and real corn… just wondering….
I like it! Finally a cornbread that only has corn and no cornmeal. Thanks!
I like this alternative for cornmeal based cornbreads–can’t wait to try it out!
Great recipe! I love how you used fresh corn. And chickpea flour is so good to bake with. Makes everything so creamy and rich. Yum!
Mmmm. . . I love cornbread! And with REAL corn!!!
This sounds super yummy! Now i’ve got a question about our body’s ability to breakdown the corn. Since we can see corn as it makes its way out of our body does this mean we aren’t absorbing all the nutrients that the corn contains? We don’t see beans or other veggies on the way out like we do corn.
If so, does this mean we should grind up the fresh corn and then put it in our food?
We’ll get to corn. Patience my sweet…
Chewing well would also be an option