This is such a forgiving recipe and open to adaptation. You can make it more savory by adding crushed rosemary and sliced black olives, or sweeten it by adding two tablespoons honey or maple syrup and a teaspoon of cinnamon. In my video I mention making it with cornmeal, which is coarsely ground and will yield a chewier cornbread. However, I actually prefer this recipe with corn flour, which creates a smoother, more moist texture that offsets the whole corn kernels beautifully. You can also experiment with a combination of both!
If you’re cooking with kids, leave extra time for the prep and cleanup. Adapted from Gluten Free On A Shoestring.