Farmer’s Market Cornbread
The Farmer’s Market Cornbread is moistened with the juice of fresh corn rather than milk, and with unsweetened applesauce instead of oil or fat.
The farmer’s markets are bursting with fresh produce this time of year, and freshly harvested corn is in abundance. Are you celebrating? I know we are! If we’re not purchasing fresh corn from our local farmer’s market, our neighbors are sharing their garden fresh corn with us. What do we do with all of our corn? Cornbread is one of our favorite uses of fresh whole corn adding scrumptious flavor to this traditional quick bread. Nothing soothes the soul quite like fresh warm bread. Regardless of the type of bread you prefer, there is an ….ahhhhhh…. moment with that first warm bite.
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Many traditional cornbread recipes include ingredients such as oil or bacon fat, eggs, milk or buttermilk and refined sugar. The Farmer’s Market Cornbread is moistened with the juice of fresh corn rather than milk, and with unsweetened applesauce instead of oil or fat. It is bound with fresh, heart-healthy flax meal rather than eggs and sweetened with a touch of honey rather than refined sugar. It is nourishing, wholesome and flavorful bread. I hope you love it as much as we do and make this your go to cornbread recipe.
Farmer’s Market Cornbread:
1 Cup of Cornmeal
1 Rounded Tablespoon of Ground Flax Seed (Flax Meal)
¼ Cup Honey
2 Teaspoons of Baking Powder
½ Teaspoon Salt
½ Cup Unsweetened Applesauce
2 Cups Cooked Fresh Corn Cut From the Cob
½ Cup Flour
To prepare the corn, clean the cob by removing all of the husks and silk. Place the cobs in a stockpot, breaking the cobs in half to fit, if necessary. Add enough water to cover the corn. Bring the water to boil and cook for 3 minutes. Remove the corn from the stockpot and place into a colander to cool. When the corn is cool enough to handle, stand the cob upright on a cutting board and use a paring knife to cut the corn off of the cob, slicing in a downward motion. You will need about 2 -2 ½ cobs to produce 2 cups of fresh cooked corn for this recipe.
Blend the fresh cooked corn cut from the cob, flax meal, honey, and applesauce gently in a blender or food processor until the corn is slightly broken down and the ingredients are incorporated together.
In a separate bowl, mix the dry ingredients thoroughly. Add the corn mixture and stir until well blended. This will be a thick batter.
Place the batter into a round cake pan lined with parchment paper. Bake at 375* for 25 minutes or until a toothpick can be inserted and removed cleanly from the center of the bread. Remove from the pan and serve.
Enjoy this delicious bread and enjoy the abundant harvest season!