Season with salt and pepper. In a blender, pulse corn and milk together until combined. (It’s OK if it’s not completely smooth.) Pour liquid mixture into bowl with dry ingredients. Fold in ...

Bake the corn bread for about 35 minutes, until risen and golden and a toothpick inserted in the center comes out with a few moist crumbs. Let cool for 20 minutes. Cut into wedges and serve.

This bread is better toasted and buttered than it is plain, but it can be used for sandwich making or crouton making too. Warning: Since this recipe uses only two very fine starches, be prepared ...