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 !
I have been hunting for a recipe with fresh sweetcorn in it, no cans, no sugar, and I found your web page. I was so excited to go and bake it for the children and I to find I have no eggs left and its
cold and raining. So, I will have to wait now, but love your web site… Right up my street. Love Catherine
I am not GF or dairy free but one of my Thanksgiving guests is. I would like to make this recipe but in mini-muffin tins. Has anyone tried this and how long should I cook them for?
Thanks! Cindy
Hi Cindy,
Typically, when I convert/bake a cake or bread into muffin tins, I do about 20-25 minutes for 12 muffins. For 24 (mini) muffins, I would do 10-15 minutes –any longer and and I fear the muffins will be dry :(
It also depends on how hot your oven is. As an example, I make (egg-free) mini chocolate muffins and it takes 10 minutes exactly – they remain super moist. Because there are eggs in this particular recipe, I personally would err on the side of 15 minutes. A good tip I find helpful: open the oven at 15 minutes and gently (!) pull out the oven rack about an inch. If the centers don’t jiggle, you’re good to go.
Happy eating and a very happy Thanksgiving to you!
Thanks, Stephanie. Would you only make this if fresh corn is available? I wonder how something like Trader Joe’s frozen grilled corn kernels would work. If you have another GF dairy-free cornbread recipe that uses cornmeal, I;d e interested in that.
Thanks and Happy Thanksgiving to you too!