3/4 cup (105 g) frozen (or fresh) whole kernel corn
1 1/3 cups (187 g) all purpose gluten free flour
1/2 teaspoon xanthan gum (omit if your blend already contains it)
1 1/4 cups (165 g) gluten free coarsely ground yellow cornmeal
1/2 cup (100 g) granulated sugar
4 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup (135 g) fresh blueberries
3/4 cup nondairy milk (6 fluid ounces), at room temperature
1/4 cup (56 g) neutral oil (like grapeseed, canola or vegetable)
2 eggs (100 g, weighed out of shell) at room temperature, beaten
Preheat your oven to 350°F. Grease a 10-inch cast iron skillet or a 9-inch round cake pan and set it aside. If your corn is frozen, thaw it either on the counter at room temperature or in the microwave until just unfrozen. Set the corn aside.
In a large bowl, place the flour, xanthan gum, cornmeal, sugar, baking powder and salt, and whisk to combine well. Add the corn kernels and blueberries, and toss gently to coat. Create a well in the center of the dry ingredients and add the milk, oil and eggs, and mix until just combined. The mixture will be thick but soft.
Pour the mixture into the prepared pan and smooth the top with a moistened spatula or spoon. Place in the center of the preheated oven and bake for 20 to 22 minutes, or just until a toothpick inserted in the center comes out clean. It will bake more quickly in a cast iron pan than in a cake pan, unless the cake pan is dark in color. Remove from the oven and allow to cool in the pan briefly before slicing and serving warm.
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