Double-Corn Cornbread

1

ABOUT THE RECIPE:

This rustic, semisweet cornbread is an ideal way to use leftover cooked corn on the cob. A mashed, ripe banana stands in for eggs, while dairy-free milk provides the liquid. Serve it alongside chili, soup, or salad, or try it on its own as an afternoon snack.

Makes 6 to 8 servings

2

INGREDIENTS:

1⁄4 cup extra-virgin olive oil, plus more to coat pan
11⁄4 cups cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
1⁄4 teaspoon sea salt
1⁄3 cup brown sugar
Kernels from 1 large ear of corn, cooked, or 3⁄4 cup canned corn kernels, drained
1 cup plain (sweetened or unsweetened) dairy-free milk
1 medium ripe banana, mashed until smooth

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Lightly coat an 8-inch square or 9-inch round baking pan with olive oil.

Put the cornmeal, flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the corn and stir until coated with the flour.

Stir in the dairy-free milk, banana, and oil and mix until incorporated. The mixture will be quite thick.

4

Pour the mixture into the prepared pan and smooth the top. Bake for 30 to 40 minutes, or until slightly golden and a toothpick inserted in the center comes out clean.

Put the pan on a wire rack. Let cool for at least 15 minutes before cutting into squares or wedges. Serve warm or at room temperature.

Store leftover cornbread tightly covered in the refrigerator for 2 to 3 days.

Ingredients

Directions

1

ABOUT THE RECIPE:

This rustic, semisweet cornbread is an ideal way to use leftover cooked corn on the cob. A mashed, ripe banana stands in for eggs, while dairy-free milk provides the liquid. Serve it alongside chili, soup, or salad, or try it on its own as an afternoon snack.

Makes 6 to 8 servings

2

INGREDIENTS:

1⁄4 cup extra-virgin olive oil, plus more to coat pan
11⁄4 cups cornmeal
1 cup whole wheat flour
1 tablespoon baking powder
1⁄4 teaspoon sea salt
1⁄3 cup brown sugar
Kernels from 1 large ear of corn, cooked, or 3⁄4 cup canned corn kernels, drained
1 cup plain (sweetened or unsweetened) dairy-free milk
1 medium ripe banana, mashed until smooth

3

INSTRUCTIONS:

Preheat the oven to 400 degrees F. Lightly coat an 8-inch square or 9-inch round baking pan with olive oil.

Put the cornmeal, flour, baking powder, and salt in a large bowl and stir with a dry whisk to combine. Add the brown sugar and stir with the whisk to combine. Add the corn and stir until coated with the flour.

Stir in the dairy-free milk, banana, and oil and mix until incorporated. The mixture will be quite thick.

4

Pour the mixture into the prepared pan and smooth the top. Bake for 30 to 40 minutes, or until slightly golden and a toothpick inserted in the center comes out clean.

Put the pan on a wire rack. Let cool for at least 15 minutes before cutting into squares or wedges. Serve warm or at room temperature.

Store leftover cornbread tightly covered in the refrigerator for 2 to 3 days.

Double-Corn Cornbread
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