This is a South American take on cornbread. Moist, sweet corn, salty cheese and gluten-free, this is a delicious side dish for any occasion. Don’t be fooled by how dense this bread is and make sure not to over bake because the edges of the bread with get dark. A knife inserted in the center to check for doneness will have moist crumbs stuck to it. Enjoy!
Recipe adapted from Laylita’s Recipes
6 cups sweet corn (frozen or canned)
1 1/2 cups mozzarella cheese
1 cup corn meal
1 tsp garlic powder
1/4 cup non-fat milk
1/2 tsp salt
Preheat the oven to 350 degrees. Line an 8 x 8 baking pan with parchment paper.
Place the corn, 1 cup cheese, garlic powder, salt, corn meal, milk and eggs in a food processor or blender until well pureed.
Pour the mixture into the prepared pan.
Cover with foil and bake for an hour. After an hour, sprinkle a little bit (or a lot bit!) of mozzarella cheese on top of the bread. Turn on the oven’s broiler and broil until the cheese is nice golden brown, about 5 minutes.
Serve warm. Nom nom nom!