There’s something very satisfying about cornmeal. I had my mother’s cooking in my mind as I worked on this recipe. Growing up there were two cornmeal dishes my mother made that will always get a standing ovation from me. One was cou-cou, a stove-top Caribbean dish made with cornmeal, okra, onions and coconut milk. The other was her take on a corn tamale casserole, also made with cornmeal and coconut milk, but included tomatoes, olives, bell peppers and raisins. If love were a corn dish it would be my mom’s corn tamale casserole. Both these dishes are quite filling and comforting.
For this cornbread recipe, I wanted to marry the Southern American cornbread with my fond memories of savory cou-cou and corn tamale. I would love to know what you think.
This recipe calls for gluten-free flour, however, if you are not allergic or sensitive to gluten, feel free to use wheat all-purpose flour and adjust the baking powder accordingly. Try it with our Two-Bean Turkey Chili, Eggplant Kale Turkey Chili or a soup of your choice.
Prep Time: 10 minutes . Cook Time: 25 minutes . Yield: Serves 8
1 Cup Yellow Cornmeal
1 Cup All-purpose Gluten-Free Flour
1 Cup Coconut Milk
1 Cup Frozen Corn, thawed
1 Jalapeno Pepper, chopped
6 Egg Whites
1/2 Cup Green Onions, chopped
4 Tsp Baking Powder
Salt, Cayenne Pepper and Black Pepper to taste
1. Preheat oven to 425 F. Spray an 8-inch baking dish with cooking spray.
2. In a bowl, combine dry ingredients. In another bowl, whisk and coconut milk.
3. Pour wet ingredients into bowl of dry ingredients and mix until ingredients are well combined. Mixture should be a bit lumpy.
4. Pour batter into baking dish. Bake for about 25 minutes until tester comes out clean.
5. Let cool for a few minutes before slicing into 8 equal-sized pieces. Serve warm.