Corny Corn bread

It is possible to use 1 cup of fresh kernels to replace equal amounts of liquid in any corn bread recipe to make it even more corny.

My favorite Corny Corn bread is;

Takes about 45 mins

  • 1/2 cup of soy or almond milk
  • 3/4 cup of fresh corn kernels (you can use frozen or canned or creamed corn)
  • 2 tablespoons of olive oil
  • 1 1/2 cups of med ground corn meal
  • 1/2 cup of whole wheat flour
  • 1 1/2 teaspoon of baking powder
  • 1 teaspoon of salt
  • 1 tablespoon of sugar (more if you like sweet bread)
  • 1 egg (I use egg replacement)

Preheat oven to 375

Mix all dry ingredients into bowl including egg replacement.  Add the milk, oil and corn  to the dry mix mixing just enough to combine.  If it seems to dry, add more flour or to wet, add more milk.

Pour into greased 8″ square pan.

Bake about 30 mins or until top slightly browned. Sides should be pulling away and a fork into the middle will come out clean. Cool slightly and enjoy.

We often put maple syrup on our corny corn bread.

You can substitute eggs, butter, buttermilk or yogurt for our vegan ingredients and still have great corn bread

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