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For Reals Corny Corn Bread

Posted Nov 17 2009 3:22pm

IMG_6909

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.

IMG_6781 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. IMG_6913

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.

IMG_6915

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.

IMG_6909

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.

IMG_6781 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. IMG_6913

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.

IMG_6915

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.
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