Moist Skillet Corn Bread

This is probably the last recipe I'll do with fresh corn on the cob - at least for this summer! Check back over my posts from this past month for other great corn ideas.

To start, heat an empty 9-inch cast-iron skillet in a 450 degree oven for 10 minutes.

While the skillet heats, lightly spoon 1 and 1/2 cups all-purpose flour into measuring cups, and level with a knife. Sift the flour into a large bowl, along with 1 and 1/2 cups yellow cornmeal, 2 tablespoons raw sugar, 1 and 1/2 teaspoons salt, and 1 and 1/2 teaspoons baking powder.

In a food processor or blender, combine 1 and 1/4 cups fresh corn kernels, 1 and 1/4 cups plain soy milk (such as Silk), and 2 tablespoons melted vegan butter (such as Earth Balance); process until smooth. Add the equivalent of 2 eggs using egg replacer (such as Ener-G) and process again to combine.

Add the soy milk mixture to the flour mixture, and stir just until combined. Stir in an additional 1 and 1/4 cups of fresh corn kernels.

Carefully remove the heated skillet from the oven, and add 2 tablespoons vegan butter, tipping so the bottom and sides of the pan are coated. Pour the corn batter into the pan, and bake at 450 degrees until a pick inserted in the center comes out clean. The original recipe said the bake time would be about 25 minutes, but I gave mine a couple minutes less than that, at which point the corn bread was perfect!

You'll have 14 servings of 220 calories each. I like this both as a side dish at dinner and for breakfast with some jam!

Cost:
fresh corn $1.60
plain soy milk $2.49