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Makes 4-6 servings. Difficulty
Easy
Ingredients
2 cups corn kernels (fresh or frozen) 3 eggs, lightly beaten 1 cup cream 1/4 cup polenta 1 Tablespoon gf flour 1/2 teaspoon salt 1 Tablespoon sugar 1 green onion, chopped 3 Tablespoons butter, divided 1-1/2 Tablespoon brown sugar
Directions
Preheat the oven to 350 degrees F. Lightly butter (with 1 tablespoon) an 11x17 inch baking pan. Set aside.
In the work bowl of a food processor, process 1 cup of corn along with eggs, cream, polenta, gf flour, salt and 1 tablespoon sugar. Add the remaining corn and green onion and pulse to just combine.
Pour the batter into the prepared baking pan. Dot with remaining 2 tablespoons of butter. Place the pan inside a large roasting pan and fill the roasting pan halfway up the side of the baking pan with hot water. Carefully transfer to the oven. Bake for 1 hour. Remove from the oven and let cool for 5 minutes.
Using a spoon, scoop the soft cornbread mixture into a serving bowl. Add brown sugar and combine into a coarse crumble mixture. Serve.
Tips
We used the Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. For more information on this product visit www.glutenfree.com.
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