American Freeze-Dried Corn Cornbread

This is a play on a Southern American recipe for corn cornbread, using the freeze dried corn to bring and extra texture and sweetness to the popular flat bread, enjoy it alongside your favourite meals or on its own as a snack. 435 g (15 oz.) of cornmeal 250 g (2 cups) of flour 15 g (1 ½ tbsp) of baking powder 30 g (1 ½ tbsp) of salt 142 g (10 tbsp) of sugar 300 g (1 ½ cups) of dry milk 130 g (5 oz.) of freeze dried corn 200 g (¾ cup) of butter 500 ml (2 cups) of boiling water 700 ml (3 cups) of cold water Mix all the dry ingredients together, then add the dry butter and mix it until there are no visible pieces, add the hot water and mix until the mixture becomes wet. Spread the mixture evenly in a greased flat tray, make sure it is not too thick and that the dough reaches all the edges. Take the tray to the oven and bake it for 45 minutes at 375°C (200°C) or until it feels dry on the top. Allow it to cool and then remove all the sides to separate the flatbread into a stack, it’s now ready to be eaten or sent home with friends and family.

Ingredients:

1 cup freeze-dried corn

1 cup all-purpose flour

1 cup yellow cornmeal

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

2 large eggs

1 cup milk

1/3 cup melted butter or vegetable oil

1/4 cup honey

Preparation:

Step 1: Rehydrate the Corn

First bring the freeze-dried corn back to moisture by covering it with hot water and letting it steep for three to five minutes but, when done, be sure to drain thoroughly.

Step 2: Mix Dry Ingredients

In a large bowl, combine the flour with the cornmeal, sugar, baking powder and salt; stir to combine.

Step 3: Combine Wet Ingredients

Meanwhile, place the eggs in a bowl and beat, then add the milk, melted butter (or oil) and honey and whisk until you get a smooth mixture.

Step 4: Combine Dry and Wet Mixtures

Then, slowly add the wet ingredients to the dry, mixing until combined but be careful not to overmix – overmixed cornbread will be tough.

Step 5: Add Corn

Fold in the rehydrated freeze-dried corn into the batter, ensuring it is evenly distributed.

Step 6: Bake

Preheat your oven to 400°F (200°C) and grease your 9-inch square baking pan (or a cast iron skillet the same size).

Pour the batter into the prepared pan, smoothing the top with a spatula.

Bake in a preheated oven for 20-25 minutes, or until the top is golden and a toothpick inserted into the centre comes out clean.

Step 7: Serve

Let the cornbread cool for a few minutes before slicing, then serve warm with butter, honey, or some other sweet spread you like.

This American freeze-dried corn enhances the crunch and sweetens the dish. It also solidifies it as an adaptable vehicle for treating yourself, be it with a heavy-handed chili, a little pat of butter, or just all on its own.