I had a couple of ears of fresh corn in my fridge leftover from last week’s veg box and they were just asking to be made into something special. It’s silly, but it really bugged me that the vast majority of cornbread recipes I looked at didn’t actually call for real, fresh corn. I took it upon myself to make a cornbread that incorporated a sweet golden corn puree , in addition to cornmeal. It turned out moist, slightly sweet and wholesome – with that signature soft crumb to it.
Fresh Corn Cornbread
- 1 cup finely ground polenta/cornmeal
- 3/4 cup all purpose flour
- 2 teaspoons baking powder
- 2 tablespoon brown sugar
- 1 teaspoon salt
- 1 cup milk
- 2 tablespoons vegetable oil
- 1 egg
- 1 tablespoon good honey
- 2 ears of corn, kernels removed
Method
- Preheat oven to 220°C
- Put corn kernels through the food processor to make a paste
- Combine first 5 ingredients in a bow, Combine milk, oil, and egg; stir well. Add to dry ingredients, stirring just until moistened. Fold in fresh corn paste and honey
- Pour batter into a loaf pan. Bake for 25 minutes or until done. Cool 5 minutes in pan
