If you're anything like me, you can't wait to hear that the corn is finally ready to be picked and sold at the farm stand! There is nothing like that first bite of sweet corn to make you feel like summer has truly arrived!
Now that I am married into the Krupski family, you can imagine how much more exciting it is for me when I hear the corn is ready!
Nick and I probably have corn at least 2-3 times a week while it's in season, so I try to get creative with it. Some nights I blacken it in a cast iron skillet with a little salt and pepper and coconut oil and pour it over rice or quinoa or toss it in a salad. Other nights I grill it, or boil it, and sometimes I mix it with black beans avocado, tomatoes and spices to make it into a Tex-Mex side salad.
This week I decided to try something completely different. My mom and dad invited us to a BBQ at their house, and requested corn; which I obliged, but I brought it two different ways. I pride myself with my abilities to create new dinner recipes at the drop of a hat, but I figured it was about time to take a swing at baking.
I hadn't had cornbread in a long while, and generally stay away from it. Although it is absolutely delicious, I know that it is generally soaked with sugar and not the healthiest. So I decided to make my own recipe, made with honey instead of refined sugar and other ingredients that made me feel much better about devouring a few pieces alongside dinner.
Before you say "no sugar!?", I assure you that I had this recipe tested on some of the most honest critics I could.
One of those critics is the toughest, most honest, most blunt and most serious person I know when it comes baked goods: my grandfather. He gave rave reviews, and was my deciding factor to post the recipe.
So here it is, my first ever baking recipe using our own Krupski white corn. I hope you all try it out and enjoy!
1 1/4 cup corn meal (I used Bob's Red Mill)
1 cup coconut flour (you may use regular flour as well)
1 1/4 tsp baking powder
1/2 tsp baking soda
1 tbs coconut oil (or butter) melted and cooled
1 tsp vanilla
1 cup Krupski's white corn (removed from cob)
1 cup vanilla almond milk (or regular milk)
3 Tbs pure honey (if you want it to be super sweet add 1 more Tbs)
1. Preheat your oven to 350° F.
2. In a mixing bowl mix together cornmeal, flour, salt, baking powder and baking soda until combined.
3. Add in the coconut oil, vanilla, egg , honey and vanilla almond milk and stir until combined.
4. Mix in the corn. Your batter should be a thick almost pancake batter consistency. If it's too dry just add a little more milk, one Tbs at a time.
5. Pour and smooth out the mixture in a greased pan and pop in the oven for 20-25 min.
6. Devour and enjoy!!!!
I hope you enjoy this and look forward to hearing all about it!