This recipe is an adaptation of a traditional Native American cornbread recreated with masarepa. The perfect addition to any brunch menu... make it a savory dish by skipping the blueberries and topping with your favorite ingredients, from chopped vegetables to plant-based cheeses.
Mercedes is participating in the Seed Food & Wine Festival, taking place in Miami and Miami Beach Nov. 2 through Nov. 6, 2016. The premier plant-based food and wine festival in the country, SFWF celebrates delicious plant-based foods, fine wine, craft beer and spirits, lifestyle products and companies, all while raising awareness about conscious and sustainable living. Seed will gather some of the most talented speakers, chefs, celebrities, athletes and authors to savor a week of food, cocktails, parties, seminars and events, including a Grand Tasting, the nation’s first Plant-Based Burger Battle and SEED Summit, a gathering of bloggers, influencers and content creators.
2cups hot water divided
2cups corn kernels divided (about 4 medium ears of corn)
Place all the dry ingredients in a bowl and mix to combine thoroughly.
Pulse 1 cup of hot water with 1 cup of corn kernels in a blender or food processor to form a cream. Combine with the remaining water and vegetable oil.
Add this mix to the dry ingredients, stirring with a wooden spoon until the flour is fully combined. Let it rest during 5-10 minutes.
Incorporate the rest of the corn and stir again.
Pour batter into an oiled baking dish, smooth out the surface and sprinkle with blueberries.
Cover the baking dish with foil and bake for 50 minutes. Past that time, remove the cover and broil for a few minutes until top is golden.
Remove from the oven and let it cool in the pan. Once cold you can unmold into a dish, it will be set and at no risk of breaking in the process. Enjoy cold from the refrigerator or at room temperature.