gluten free is a new thing for me. being a cook, meaning, employed to make people food. it's a hard thing to shake, especially because my brother is a pretty well known bread baker (his girlfriend worked at tartine for many years and he runs a small break csk in brooklyn called erie basin breads). my family are warm tender crumb worshiping bready folks but my body clearly shouts aloud "stop eating gluten. please." so a new adventure. begins. this is an adapted recipe from so many of my favorite recipes. Ruth Cousineau wrote the creamed corn recipe which i made years ago for a southern feast dinner party i catered. it was a hit and when i had leftovers, i repurposed it into cornbread. alton brown makes a creamed corn cornbread but his calls for only cornmeal, no all purpose. martha stewart's buttermilk cornbread is also closely related but still, i wanted to use a cast iron skillet and creamed corn. i think cornbread is a beautiful thing. —eyeoftheavocado
bring frozen corn, the water, butter and s/p to taste to a simmer, until corn is warm throughout. in a small saucepan whisk the flour & cream together, boil over medium heat, uncovered, stirring constantly, 1 minute. Carefully transfer cream mixture to 2/3 C of the corn w/ some of the cooking liquid to a blender and puree or use a hand mixer. Stir puree back into corn and simmer 5 minutes. Season w/ salt & pepper.
Preheat oven to 425 degrees. Turn the cast iron pan on low and butter with 1 tablespoon of butter.
In a medium bowl, whisk together cornmeal, flour, sugar, baking soda, and salt; set aside. In a large bowl, whisk together eggs, buttermilk, & creamed corn; whisk in 6 TBSP melted butter.
Stir cornmeal mixture into buttermilk mixture just until moistened. (Do not over mix.)
Right before you pour mixture into prepared pan, turn up the heat on the cast iron to med-high.
Pour 1/2 the batter (remember this recipe makes 2 cornbread rounds) into prepared skillet, once you see the perimeter bubble and start to pull from the sides, carefully put the skillet in the oven w/ a pot holder. bake until golden and a toothpick inserted in center comes out clean, 12-16 minutes. Let cool in skillet a few minutes before inverting and slicing.
a tip! : wrap the skillet handle upon completion in a kitchen towel, i have burned my hand too many times when dealing w/ a frittata or cornbread skillet and forgetting that the handle is 375 degrees.
spread on some honey butter or eat as is, it's creamy, it's sweet, it's full of delicious corn mealy love and it's gluten free!