The corn cookies I made recently were so good, in part from the amazing corn flavor from the freeze-dried corn. If that worked so well in the cookies, I thought why not try it in corn bread?
Turns out, it was good impulse as this corn bread was awesome. Quite corny, so to speak. I worked off of Mark Bittman's corn bread recipe, which is a pretty basic recipe, substituting 1/2 a cup of ground freeze-dried corn for 1/2 cup of the corn meal. Like I did for the cookies, I just ground it in a food processor until it was really fine. I went with a little more sugar too.
Corny Corn Bread
Adapted from Corn Bread by Mark Bittman
1/2 cup ground freeze-dried corn
1/2 cup all-purpose flour
1 cup corn meal (finely ground)
1 tsp. salt
1 1/2 tsp. baking powder
2 tbsp. sugar
1 large egg
1 1/4 cup buttermilk
2 tbsp. unsalted butter
1. Heat oven to 375 F.
2. Combine dry ingredients in a large bowl. Separately, combine egg and buttermilk, add to dry ingredients and stir until just combined.
3. When oven is hot, put an 8 x 8 inch baking dish in the oven. Remove after a couple minutes when it's hot and add the butter, put back in the oven and let it melt (be careful not to let it burn, as butter will scorch at this temperature).
4. Remove hot pan with melted butter from oven and pour batter into pan. Bake for about 30 minutes until top is lightly browned and a toothpick inserted in the center comes out clean. Let cool, but serve warm.
You should make this every week. I loved it!
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