Of course baby corn is still a grain, but it's more cob than corn, and most of its carbohydrates come in the form of fiber. I eat it by the same logic that folks who avoid legumes will still eat green beans because it's more pod than bean. While there are generally better vegetable choice, sustainably-produced corn isn't too bad from time to time (Chowstalker has a nice write-up about it here).
It took me a few tries to get this right. Almond flour gives it the right crumb, but was too moist and light on its own. The addition of some coconut flour gave it the right amount of density, and you get some characteristic grittiness from the baby corn. I substituted hazelnut flour for some of the almond, because the papery skins were reminiscent of the germ you get in stone-ground cornmeal. I also added a bit of cider vinegar for a buttermilk-like tang.
LOW-CARB SOUTHERN CORNBREAD
Makes 15 pieces
- Half a drained ~15 oz can of baby corn (you can eyeball it)
- 1 whole egg
- 1.5 tsp apple cider vinegar
- 6 Tbs almond flour
- 2 Tbs hazelnut flour (it's pretty expensive to buy a whole bag so I bought a small bag of chopped hazelnuts in the baking section and ground them myself in a blender)
- 2 Tbs coconut flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp softened ghee, bacon fat, or butter
- Preheat oven to 350 F
- Put the baby corn, egg, and vinegar in a food processor. Puree until smooth, scraping down the sides with a rubber spatula as needed.
- In a medium-sized bowl, whisk together the almond flour, hazelnut flour, coconut flour, baking soda, and salt until thoroughly combined. Add the flour mixture to the food processor and pulse just enough to combine, scraping down the sides as needed.
- Grease a 9"x5" loaf pan with the teaspoon of fat. Scrape in the cornbread dough; it will be thick like cookie dough, not a pourable batter. Press down on the top to form an even layer. It is easiest to do this with a rubber spatula, or you can cover it with a piece of plastic wrap, press it out with your hands, then discard the plastic wrap.
- Bake at 350 for about 30 minutes or until the top is golden brown.