Double Corn-Corn Bread


I've been looking for ways to put my excess of sweet Carolina corn to use and to me, corn bread seems ideal. I like to make the corn bread and then top it with a host of seasonal vegetables like more roasted corn, heirloom tomatoes, sweet peas, and whatever else I have on hand.

You can use a cast iron skillet for this but instead I used a 9 x 9 inch baking pan. Also, consider using the leftover corn bread as a part of a vegetarian tamale pie. Simply slice it in half horizontally and use the top half as the crust. Fill the bottom layer of the pie with vegetarian chili and cheese. And then just bake for about 30 minutes. Serve with tortilla chips and a good margarita and I'm not sure what's better.


2 cups local milk
2 tsp vinegar
2 cups cornmeal
1 cup unbleached, all purpose flour
¼ cup sugar
2 tsp baking powder
½ tsp salt
1/3 cup vegetable oil
1 cup local sweet corn



  1. Combine milk and vinegar. Set aside for a few minutes.
  2. In a large mixing bowl combine flour, sugar, baking powder, and salt. Create a well in the center and add oil.
  3. At the same time, shuck corn well and then boil for seven minutes. Cut off the cob.
  4. Add corn to the batter and combine. Pour into the pan and bake for 30 to 32 minutes.

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This recipe appears in: Basic Dough
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