When I first began growing corn I only had two varieties of sweet corn (Golden Bantam and another called Black Iroquois). These were allowed to cross and I planted the seeds from that cross the next year resulting in a corn that was black and yellow. I had thought that sweet corn would be suitable for corn meal. It is not. Sweet corn meal becomes gummy and sticky when cooked and does not make a good corn bread. But sweet corn’s stickiness is not a drawback because it can be used in place of wheat flour as I discovered today.
Following the standard recipe for cornbread but substituting sweet corn meal for wheat flour makes a sweet tasting and firm corn bread. I used two cups of corn meal made from Painted Mountain Corn and one cup of corn meal made from toasted (parched) sweet corn. The sweet corn is from cobs that have grown past the milk-stage to full maturity and dried on the stalk.
2 Cups flour corn meal
1 Cup toasted sweet corn meal
2 Cups water (divided)
2 Eggs (use an egg substitute if you prefer)
2 Tablespoons vegetable oil
2 Tablespoons honey (or maple syrup if you have it)
4 Teaspoons baking powder
1 Teaspoon salt
Soak the toasted sweet corn meal for about 15 minutes in one cup warm water. Meanwhile mix all the other dry ingredients (flour corn meal, baking powder, salt) together in a separate bowl.
When the sweet corn has soaked add the two eggs, honey, and oil to it and mix well. Next add the dry ingredient mixture and stir it into the sweet corn meal/egg batter. Now add the remaining cup of water and mix well. I don’t use a mixer with my batter just a large fork.
Pour the batter into an 8 inch by 12 inch by 2 inch deep greased pan. Cook in a pre-heated oven at 400º F for 20 to 30 minutes or until a toothpick comes out of the bread clean.
This cornbread is good with black beans or for breakfast and has a real and pleasing corn fragrance.