I have ten sweet corn plants growing, and they are doing well. I have not grown them for quite a while, and recently I thought some fresh sweet corn would be nice with the pork steaks we occasionally enjoy. This morning, I made bread for our breakfast and thought that we could have corn bread for a change. In my mind, I thought corn bread would be like raisin bread, but with whole young sweet corn kernels instead of raisins. Googled for a recipe, and they are very different from what I had in mind. The recipes show that cornmeal or crushed fresh corn kernels are used, and the finished products look like cake. Now I am just wondering if anyone has done it the way I imagine it.
KK, fresh corn will have too high a water content to make good cornbread. I'd stick with using cornmeal and flour, along with a bit of salt, a little melted butter, and a leavening like baking powder. Let us know how you decided to make cornbread, please!
Hiya KK— to make what you are wanting to make…I would suggest to you that you look-up a recipe for courgette cake/bread or carrot cake/bread and simply sprinkle the corn kernels into the doughand stir it through thoroughly (I would add the corn last, just before your masterpiece would go into the oven)…then bake. My mom used to do this with all sorts of things. I do not remember corn, but— why wouldn’t it work? p.s. I would further suggest that if you are using your own corn for this, then boil the kernels for a short time before mixIng them into the dough. Good luck.
Thanks Marlingardener that is a good point about the water content. I'll up date when I decide, the corn might just taste so good we will just have them on cob, It has been a long time. Your mom must be a great cook Sjoerd, yes I think what you suggest might or will work. Thank you for your suggestion. For now I am keeping my fingers crossed that I'll get a good harvest and hope the corn bread idea will still be strong when the time come.
Make it like @marlingardener only I sometimes add drained canned corn and cumin to sweeten and spice it up some. Great with pinto beans and ham.
Yesterday evening, we harvested a corn ear to check its readiness and decided it could remain on the plant for another day or two. Later that day, we received a call from one of our children informing us that they are coming home for a visit. It seems the corn will be eaten as is. I suppose I'll skip making cornbread. Anyway I made resin bread this morning.
Thank you, Pacnorwest. Spring will arrive soon. This morning, we harvested all the corn and obtained eight pieces suitable for eating corn on the cob. The remaining side shoots and small corns were stir-fried with sweet peas, carrots, and fresh mushrooms for lunch. We made tea from the silks. Everything was delicious, yum!
KK interesting tea made from corn silks. I looked that up.I read tea made from corn silks has some health benefits. Some home made silk tea can include other flavor enhancing products. I had no idea tea could be made from corn silks. And I have been giving all the corn silks to the horses. Learned something new. Thanks.
