We just harvested the last patch of corn to make this insanely delicious cornbread and use the corn silk to make a syrup! 🌽 🍞Cornbread with Corn Silk & Rosemary Syrup 🌞 Preheat the oven to 180°C (350°F) and place your cast-iron skillet (20–22 cm) inside while it heats up. 🥣 Blend the wet ingredients: In a blender, combine • 2 cups fresh corn • ½ cup applesauce • ¼ cup plant milk • ½ cup olive oil • 3 tbsp agave or honey • 1 tbsp apple cider vinegar 🥣 Mix the dry ingredients: In a bowl, whisk together • 1 cup polenta • 1 cup flour • 1 tbsp baking powder • ½ tsp salt Mix wet and dry ingredients until smooth. Carefully remove the hot skillet, drizzle with a little olive oil so the cornbread doesn’t stick, and pour in the batter. Cover with a tall lid (or foil) and bake for 35 minutes. Then remove the lid and bake for another 15 minutes, until golden and a skewer comes out clean. ✨ For the syrup: In a small pan, combine • corn silk • a sprig of rosemary • 200 ml water • ...