corn (on-the-cob) bread
There is a small family-run organic farm stand about a mile from our house. The owner is fantastic and he always welcomes me with a warm smile followed by a nice chat while I peruse that days produce offerings. He has been my go-to man for the most incredible watermelon I have ever had in my life. Bless his heart.
Alas, Friday I headed over there to see if he had some corn on the cob. It’s the end of corn season (so sad!) but I had found this intriguing recipe (from the San Diego Weekly Reader) that I really wanted to try. But, get this – it requires fresh raw corn kernels instead of cornmeal. I, personally, had never heard of making cornbread without some form of dried cornmeal.
My farm stand friend delivered on the corn and we had this bread served alongside our taco bar. It was wonderfully fresh. And fluffy almost like a cake – yet savory. Quite a nice change to the usual. This recipe makes a generous portion so I ended up giving half of the bread to my sister who was serving her family taco bar (by chance) herself. It was an all-around hit.
Preheat oven to 350 degrees and grease an 8”x10” baking pan. In a good blender, puree
(raw) kernels cut from 4 ears of organic corn
1/2 small yellow onion, peeled
3 whole eggs
Then add and blend until smooth:
1/2 cup mild olive oil or grapeseed oil
1/4 cup coconut milk
1/2 cup honey
In a separate bowl prepare:
2 cups brown rice flour
1 tblsp baking powder (aluminum free)
Add the corn ingredients to the dry mixture and mix with a wooden spoon until smooth. Pour into greased pan and bake for 40 to 45 minutes or until a toothpick comes out clean. Let cool a few minutes, cut and serve.
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I love that this has corn + onions in it…and coconut milk makes the best cornbread evvvvvver. What does grapeseed oil taste like? I’ve been wanting to try it for some time now. It seems a litttle pricey, but perhaps worth it!
Hi there Jenn
grapeseed oil has very little flavor – in my opinion. I like to it use for baked goods that 1.) don’t require refrigeration and 2.) that are going to last for more than a few days – which translates to good shelf life for gluten free baked goods. It is not good for everyone, however. Some people can be sensitive to it. Best to try a small bottle first before you splurge on the big one! I get mine at the local family owned grocer – and it’s a 1.5 liter bottle for $11. Which I don’t think is too terrible. Glad you like the recipe – and let me know what you think if you try it :)
I was sooo impressed with this recipe I set out to make it myself. See my version’s here: http://foodintolerancescook.blogspot.com/2009/10/corn-on-cob-bread.html
Thanks so much!
-Ari
Hi Ari
Love your site! So nice to have you stop by for a visit.
Glad you liked the recipe – ours was so moist too !