Ingredients
1 cup finely ground blue cornmeal
3/4 cup 1:1 gluten-free flour
1/2 tsp baking soda
1/2 tsp salt
1 cup plain, full-fat Greek Yogurt
2 eggs
1/4 cup butter, melted
1/4 cup almond or oat milk
4 ears of corn, kernels cut from the cob
honey to drizzle
Let’s Get Started
Step 1: Preheat oven to 375
Step 2: Whisk together the cornmeal, flour, baking soda, and salt.
Step 3: In a separate bowl, gently stir the yogurt, eggs, melted butter, and milk,
mixing until just combined. Do not over-mix
Step 4: Fold in the corn kernels.
Step 5: Pour the batter into a well-greased baking dish or a well-seasoned
cast iron skillet.
Step 6: Drizzle a small stream of honey over the top.
Step 7: Bake for 15-20 minutes, until the top is golden and a toothpick inserted into the
center comes out clean.
Variations
use vanilla yogurt for a sweeter bread
substitute maple syrup for honey
add lemon zest and lemon juice
add chilies or chili flakes
top with grated cheese before baking
Avara Yaron is a personal chef and caterer, food writer and novelist living in Boulder. See evidence of her food wizardry on Instagram at AvaraCuisine and contact her at avarayaron@gmail.com.
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