I can’t say gluten-free corn bread has been on my list of things to make for much time at all. I actually don’t think I’ve ever had it before I made it myself. A couple of weeks ago, I escaped the city with a gaggle of girls (and the men that stick close to us) to an orchard that was ripe with raspberries, apples, squashes and fresh corn on the cob.
I came home with loads of freshly harvested squashes (recipes to follow soon) and indulged in a little fresh off the land, corn on the cob. Corn is a tricky thing for me to eat. Not because it gets all stuck in that annoying wire I have cemented to the back of my top and bottom teeth, but because it is like my fear food. For one, it is definitely one of the worst foods to eat if you have any digestive challenges as it can be a whole load to much of fibre for the delicate nethers. But also, I feel like corn isn’t really food, largely because 95% of the corn that is grown in North America isn’t food. More on that here and here and here.
Fresh, sweet corn on the cob, however is amazing. I had one cob of corn last summer and it was delish. This past summer I ate it about three times. Slowly, but surely it is coming back as a rare treat. Lately though, I had been thinking about corn bread.
When I was in Tofino in the summer, we had the most amazing corn bread from the restaurant Sobo and I never really stopped thinking about it. While at the farm, I picked up some fresh cobs and was determined to give corn bread a try.
The first thing I learned is that you bake corn bread in a skillet. The second thing I learned is that a skillet is a fancy word for frying pan. And the third thing I learned, after four years with the same ‘skillets’, is that they can go in the oven. Who knew?
As long as you have stainless steel without any fancy plastic handles or such things, they should be oven safe up to 400 degrees, but check with your manufacturer just to be sure. You don’t actually want your skillet becoming part of your corn bread.
So here is my first attempt and it worked. And it was so amazingly good. My skillet corn bread made fast friends with my Autumn Pumpkin Soup and now, one seems just lonely without the other.Print