Ingredients
- 3 cups fresh corn kernels (white or yellow)
- ½ cup corn flour or masa harina
- 1 cup all-purpose flour
- 2 teaspoons kosher salt
- 1 teaspoon baking powder
- Nutmeg
- 2 eggs, separated
- 1 (13.5 fluid ounces) can coconut milk
- 3 tablespoons agave
- Cayenne
Method
- Preheat oven to 425°F. Coat a 9-inch round pie pan or a 9 x 9 square baking pan with cooking spray.
- Sift the masa harina, flour, salt and baking powder together into a large, stainless steel bowl; add a touch of nutmeg. In a separate bowl, combine the egg yolks, coconut milk, and agave. Add the corn kernels and stir to combine. Pour the wet ingredients into the dry ingredients and stir to combine into a smooth batter.
- Using a whisk or hand mixer, whip the egg whites to soft peaks. Then, using the whisk or a rubber spatula, carefully fold in egg whites into the batter. Pour batter into prepared pan and bake until the top is golden, about 18 minutes. Allow to rest for 5 minutes before serving. This dish is best when enjoyed immediately.
Ingredients
Coconut oil, agave, honey, melted butter, for serving (optional)
I grew up in Los Angeles, surrounded by an eclectic mix of multicultural food influences. Eating hot water cornbread at family functions is an amazing core memory of the collective food data that I reflect on often. My dad’s side of our family is from Pass Christian, Mississippi and I was inspired to create this recipe as an exciting way to enjoy corn season while building new family traditions. Super moist and very delicate, you can slice this or serve it as a spoonbread.