Corn Bread with Fresh Corn

The fresh corn kernels in this skillet-cornbread make all the difference!

Cut the kernels from 2 ears of corn and place in a bowl. Using the dull side of a knife, scrape the remaining pulp from the cobs. The original recipe said that this would release some "milk" from the cob as well. I'm not quite sure what that meant, but using a dull knife against the pulp did result in a tablespoon or two of pulpy mixture from each cob. Add that to the kernels.

Melt a tablespoon of vegan butter (such as Earth Balance) in a medium skillet over medium-high heat. Add the corn mixture and saute for 2 minutes. Place half of the mixture in a food processor or blender - depending on how large your ears of corn were, this will be about 1/4 cup to 1/2 cup. Add 1/2 a cup plain soy milk (such as Silk) and puree until smooth. Transfer both the pureed corn and the sauteed corn to a medium bowl and set aside.

Meanwhile, preheat the oven to 400 degrees. Drizzle 1 and 1/2 teaspoons vegetable or canola oil into a 9-inch cast-iron skillet and place it in the oven to preheat for 10 minutes.

Measure out 1 and 1/2 cups yellow cornmeal and 1 cup all-purpose flour, by spooning into measuring cups and leveling with a knife. Combine the two flours in a large bowl with 1/4 cup raw sugar, 1 tablespoon baking powder and 1 tsp. salt. Set aside.

To the bowl with the corn mixture, add 1 and 1/2 tablespoons vegetable or canola oil, 1 and 1/4 cups plain soy milk, and the equivalent of two eggs using egg replacer (such as Ener-G; whisk the 'eggs' until slightly frothy before adding to the bowl). Stir to combine.

Make a well in the center of the dry ingredients, and pour in the wet ingredients, stirring just until combined. Pour the batter into the preheated skillet, and bake at 400 degrees for 25 minutes - a toothpick inserted in the center should come out clean.

Slice into 12 wedges, each of which is 190 calories.



Cost:
corn on the cob $0.66
plain soy milk $2.49
all-purpose flour $3.99