Broccoli and cheddar corn bread

This corn bread uses corn meal, corn flour, and whole corn kernels for an extra corny flavor.

Take me to the bread!

When we were but wee lads and lasses, M's dad took me to a fancy pants restaurant called Dovetail on the UWS in Manhattan. Despite its pedigree, the restaurant served this perfectly salty and sweet corn bread instead of the traditional sourdough or focaccia. It definitely had whole corn kernels--either fresh or roasted, I'm not sure-- and probably more salt than is healthy. I don't even remember the rest of the meal, but that corn bread haunts my dreams 10 years later.

This also feels like a good game day food and is perfect with a bowl of chili. (My favorite chili recipes here and here.)

M refuses fresh corn kernels, but make no mistake, we'll be trying again come corn season 2017. To get that extra corn-y flavor of the bread from Dovetail, I subbed corn flour for the AP flour that most recipes call for, which has the added bonus of turning this bread gluten-free. The flour isn't a perfect swap for fresh or roasted corn, but it gets the flavor closer while still being something M will eat.

Cheese makes everything better and broccoli makes me feel like a good mother, so I've thrown some of that in too. 

Broccoli and cheddar corn bread

Adapted from Martha Stewart
Time: About 30-35 minutes
Yield: 10-12 servings

1 cup corn flour
1 cup corn meal
2 Tbsp sugar (white or brown is fine)
1 tsp baking soda
2 tsp salt
¼ tsp pepper
1.5 cups buttermilk
2 eggs, lightly whisked
1.5 cup cheddar cheese, shredded
3/4 cups frozen broccoli, chopped
3/4 cup frozen corn (if you can find fire roasted, all the better)
6 large scallions, chopped
2 tbsp butter
Flaky salt, such as Maldon, for the top

Preheat oven to 425.

In a large bowl, combine the corn flour, corn meal, sugar, baking soda, salt, and pepper in a large bowl and lightly whisk. Add the buttermilk, eggs, cheese, broccoli, corn, and scallions, and stir to combine.

Place the butter in the cast iron or oven-proof skillet and put the skillet into the hot oven just until the butter melts. Take it out and carefully swirl to coat the bottom and sides.

Pour the mixture into the hot skillet (be careful!) and bake until golden on top and a toothpick inserted in the middle comes out clean, about 20-25 minutes. Let the corn bread cool before cutting.