Makes 4-6 servings. Difficulty
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
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.
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.