Category: Bread

Parmesan Black Pepper Grissini

I made this on NYE and it’s almost April. Slow and steady wins the race.

I’ve seen grissini pop up a fair bit lately, on Food52 more specifically, which reminded me of these. Those aren’t the ones I made, but they’re similar. They disappeared rather quickly at the NYE party, which is the highest compliment. I don’t want need to be told they’re awesome. Just eat. When they disappear, I’ll know.

They’re easy and difficult all at the same time. They come together almost too easy. It’s a simple dough. The rise time is next to nothing, so you can totally make them right before you’re walking out the door. I’m living proof. The only thing that was really a challenge for me was actually forming the dough. It was really a lot more dry and tough than I was expecting. They took forever to get to a reasonable length and more than one tore but I just pieced it back together. “A more rustic look,” I’d say. The sprinkling of parmesan and black pepper hides any deformity, and let’s be real, they taste good so no one cares. Rolling them out reminded me of my Play-Doh days. I probably wasn’t very good at it then either.

Inspiration: The Endless Meal

Ingredients

  • 3 tablespoons of butter
  • 3/4 cup milk
  • 3/4 teaspoon active yeast
  • 2 1/2 cups + 2 tablespoons all-purpose flour
  • a pinch of salt
  • fresh cracked pepper
  • 1 egg, whisked in a bowl with a tablespoon of water
  • 1/2 cup grated parmesan cheese

Preparation

In a small saucepan on low heat, melt the butter into the milk. You only want it slightly warm to the touch. Remove from the heat and pour it into a separate bowl to be safe. You’ll add the yeast next and don’t want to risk the hot pan overheating it. Sprinkle the yeast over the top and let it sit for about 10 minutes. It’ll start to foam on the top, so you’ll know it’s working.

In a large bowl, whisk together the flour and you pinch of salt. Add the cooled milk mixture to the flour and mix it together with a large spoon or your hands. It’ll be a dry, shaggy mess until it ultimately forms a ball.

Turn it out onto a floured surface and knead for about five minutes. The dough will be smooth on the outside. Place the dough back in the bowl and cover it with plastic wrap. Let it rise for 30 minutes.

When your time is up, preheat the oven to 350° and prep your baking sheets. Either grease them or lay down a Silpat. Split the dough into 24 equal pieces. I measured them because I’m a bit type-a, but as long as you get close you’ll be fine. Roll them out into long, skinny sticks. Place them on your prepared baking sheet with a little distance between them. Brush each stick with the egg wash and then sprinkle them with the parmesan cheese and fresh cracked pepper. Use your fingers to get as much parmesan to stick as possible.

Bake for about 15 minutes. They should be crispy and golden brown, the cheese especially. Let them cool before removing them from the pan. They’ll harden as they cool giving them more of a crunch.

Eating the baked on cheese off your Silpat is sort of optional, but it’s really not something to be missed.

Chorizo Cornbread

This bread! I have to tell you about this bread. I made it for the Super Bowl because snacks are all I care about. I go to parties for the company food because eating is my favorite hobby. If you follow on Instagram, you saw the ridiculous spread of stuff of at my parents’ house. The dining table was packed full of food and then there was pulled pork, chili, and clam chowder on the stove. So. Much. Good. Stuff.

Picking what to make for social gatherings get-togethers parties is equal parts awesome and overwhelming. There are so many choices. I had a whole bunch of things in mind like Pan Roasted Clams with Potatoes and Fennel, Cheddar and Horseradish Dip, and Green Chile Posole. Then Food52 posted this bread on Facebook or something and it was a done deal. New Seasons makes that obscenely good ground chicken chorizo that was perfect for this. The only substitution I made was trying out Bob’s Red Mill gluten-free (GF) flour blend. They don’t kid that it’s a 1:1 tradeoff. I would have had no idea it was a GF flour both in mixing or in the final product. If you’re toying with trying it for you or someone you want to bake for, it’s not a bad idea. It’s not cheap by flour standards, but I don’t bake a lot so it wasn’t a big loss.

The rest of the recipe I followed to a tee. Even the sifting. I never sift a dang thing, but I didn’t want to risk it with the new flour. The result was a deliciously cake-y corn bread. It’s definitely moist, but it has chorizo, cottage cheese, and buttermilk in it. For some reason the majority of the spice baked right out of the chorizo. Every now and then you get a spicy bite, but it’s definitely not constant despite there being a lot of chorizo in there. Since it’s not corn season, I just thawed a bag of frozen corn and used that. I left the bag in my fridge overnight. I was afraid they’d get soggy, but they didn’t.

I’d absolutely make this again. It was great by itself, under a pile of chili or pulled pork, and soon to be smothered in a poached egg. Poached eggs make everything better.

Recipe: Food52

Ingredients

  • 1/2lb ground chicken or pork chorizo
  • 1 medium yellow onion, diced small
  • 1 1/4 cup all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 cup cornmeal
  • 1 teaspoon salt
  • 6oz buttermilk
  • 8oz cottage cheese
  • 2 large eggs, room temperature
  • 1 cup corn kernels

Preparation

Preheat the oven to 375°. Prep a 9×9 or 11×7 pan with cooking spray or butter.

Brown the chorizo in a skillet on medium heat. Use a slotted spoon to remove the chorizo to a paper towel lined plate. Add the onion to the chorizo grease left in the pan. Stir occasionally. Let the onion soften an start to brown. The little charred bits of greasy onion are pretty awesome. Remove the onion to the chorizo pile once cooked.

In a large bowl, use a sieve and pour in the flour, sugar, baking powder, and baking soda. Tap the side of the sieve over the bowl until everything goes through. Push any lumps if you have any. Add the cornmeal and salt. Make a well and add the remaining ingredients, including the chorizo and onion. Stir until evenly distributed and all the flour is wet. This should be thick and relatively dry.

Pour the mixture into your prepared pan and level out. Bake for 40-45 minutes until the top is browned and the top is springy beneath your touch. Allow to cool for 15 minutes before cutting into squares and eating. It’s great cold or warm.

Carrot Soda Bread

Whenever I make bread, I love it. I love it in the way only a mother could love it. It never comes out quite right, and I don’t think I’d ever share it with anyone, but the carb-lover in me really doesn’t care. The carb-lover is just proud I made something that borders on cakey so when you toast it [in the oven under the broiler because I’m terrified it’s going to break off in the toaster] it’s kind of crunchy and warm, but still dense and chewy in the middle. Anytime I make bread, it always ends up dense. I’m sure it’s over-kneading. Story of my life. I fear for pockets of unmixed flour in random bites, so I mix more than I should. Apparently my idea of “until just combined” is still a little past the right way to do it. I don’t bake enough to hone my skills, so it’ll have to do.

The idea is pretty genius though. It’s about as quick as you can get for making bread. Adding the shredded carrots adds fiber, color, and a hint of sweetness, which is just fine by me. I suppose the raisins are optional for the raisin haters out there, but you should really give them a shot. It makes for a slightly sweet, breakfast-esque bread. Or lunch bread. Or snack bread. You get the idea.

Inspiration: Food52

Ingredients

  • 4 cups flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 1/2 cups shredded carrot
  • 1 3/4 cups buttermilk
  • 1 cup raisins

Preparation

Heat your oven to 400°. In a bowl, whisk together the flour, baking soda, and salt. Make a well in the center of the mixture and add the shredded carrot and butter milk. Stir until combined. Fold in the raisins and try to evenly distribute as much as possible. I used my hands for this. It counts as kneading so remember to work quickly and gently. Don’t make my mistakes.

Place the shaggy ball of dough on a 9″ cast iron skillet and bake until brown. It’ll make a hollow sound when you tap on it. This will take approximately 40 minutes. Remove from the oven and allow to cool before slicing into it.

Coppa & Cherry Pepper French Bread Pizza

Sometimes you just need to gnaw on an entire half of a loaf of french bread. I almost went for the big one, but changed my mind last minute after carrying around the loaf in my basket through the entire store. I do that. A lot.

I spent way too much time agonizing deciding on what to buy sometimes. It gets pretty bad.

I switched mostly because I didn’t want to buy more cheese. A small brick of mozzarella was plenty. While I’m a cheeseaholic, I don’t like my pizzas too cheesy. Sacrilegious, I know.

Have you ever asked yourself, “how could I possibly make pizza that much more of a comfort food?” I do that all the time. This was a result of that. I even ditched any greenery for just a handful of sliced hot cherry peppers. They kind of overwhelmed the pizza with the tomato sauce. Hot coppa just disappeared into it.  I was more into the cheese and bread anyway, let’s be honest.

Ingredients

  • 1 small loaf of french bread [double the rest of you get the large one]
  • olive oil
  • 4oz shredded mozzarella
  • 10-12 slices coppa salami
  • 1 hot cherry pepper, diced
  • 1/4 cup tomato paste
  • 1/2 tablespoon italian seasoning
  • 1/2 tablespoon balsamic vinegar
  • salt to taste
  • basil

Preparation

Preheat the broiler and have a baking sheet handy. Slice the french bread in half lengthwise. Brush the bread with olive oil. Stick it under the broiler for a few minutes until it’s golden brown and toasted.

While it toasts, heat up the tomato paste with Italian seasoning and balsamic vinegar. Add salt to taste. Brush the paste onto the bread. Top with half of the cheese. Place the coppa on in a single layer on each piece of bread. Sprinkle with the peppers and the remainder of the cheese.

Stick the bread back under the broiler for a few minutes until the cheese melts. Remove from the oven, slice into more manageable pieces, serve.

Coconut Bread

My fingers smell like garlic from stuffing whole cloves into a leg of lamb. I have hard boiled eggs cooling and a box of egg dye on the table. There is a solid milk chocolate bunny in the fridge. I’m wearing a white frilly skirt.

It must be Easter.

To be fair, I’m really only wearing the skirt because it’s supposed to be 70°+ again today. Glorious.

I hope you’re having an enjoyable Sunday whether you’re partaking in Easter festivities, sipping on some wine outside, or curled up on the couch.

I had another “food in a bowl” post on tap, but I figured we could roll with a coconut bread instead. It’s very spring-y, and is great for breakfast, lunch, or dinner. I love coconut. Seriously adore it. I could eat it by the spoonful. This bread doesn’t just toy with it, it full on makes sweet love to it. I used coconut milk because that’s all I have on hand anymore [save for the occasional quart for Andrew], and regular shredded coconut instead of sweetened. I didn’t want it to be too cloyingly sweet. Then I can justify it at any time of the day.

I mixed this all up by hand instead of with the mixer. I’ve found that I tend to overmix when it’s involved. This was probably the most I’ve ever had a quickbread rise. I’m convinced it’s the manual labor.

Seriously, enjoy your Sunday.

Inspiration: Smitten Kitchen

Ingredients

  • 2 large eggs, room temperature
  • 1 1/4 cup coconut milk
  • 1 teaspoon vanilla extract
  • 2 1/2 cups (315g) all-purpose flour
  • 1/4 teaspoon salt
  • 2 teaspoons (10g) baking powder
  • 1 teaspoon cinnamon
  • 1 cup (200g) granulated sugar
  • 1 1/2 cup (140g) shredded coconut
  • 6 tablespoons (85g) butter, melted

Preparation

Preheat the oven to 350° and spray/butter a 9x5x3 loaf pan.

In a small bowl, or a large measuring cup, whisk together the eggs, milk, and vanilla until it’s smooth and creamy. In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Add the sugar and coconut, thoroughly mixing it.

Make a well in the center of the dry ingredients. Pour in the egg mixture. Stir until well combined. Fold in the melted butter. Do not over mix. Pour the batter into the prepared pan. The batter should be level.

Bake in the oven for 60-85 minutes. Mine took closer to 85 minutes in order to rise fully and start becoming golden brown on the top. A toothpick should come clean when you jab it in the center. Cool for five minutes before turning it out onto a cooling rack.

Pretzel Tots

I clearly have been eating a lot of carbs lately.

They’re my favorite food group next to vegetables [I’m not joking]. I used to buy loaves of fresh French bread, bring it home, and eat it in a sitting. I guess that’s kind of like how I’m taking single slices of Dave’s Killer Sprouted Good Seed Bread to work to eat a snack. Plain. Untoasted. I definitely got the, “What ARE you eating?” at one point this week. You’d think after nearly nine years, they’d be used to my quirks by now.

Pretzel anything is also kind of a weakness. If it’s got a pretzel bun, I’m probably ordering it. I’ve had more than my fair share of crappy concession ones. I don’t want that weird sludgy cheese sauce either. Ew.

I’ve had these carb delights bookmarked ever since Adrianna at A Cozy Kitchen posted them. It marries together two of my favorite things—pretzels and tots. They both sustain my love for mustard, too. They’re both vehicles for each other. Following the recipe to a tee, you think you’re making a lot, but you’re wrong. They disappear really, really quickly.  Too fast really. You’ll eat what you’re given, and then wish for more. Dipping them in mustard really isn’t optional.

Since I followed the recipe exactly, you should really just pop over here.

Sweet Corn Muffins

Happy Sunday.

My dad came over and the three of us [under Roma’s supervision] painted the living room back to white. It had been green for years, and it was time for a change. I’d been talking about it for months now, and all my home decor pins on Pinterest started to point to a recurring theme, so it was time. I dig it. It’s lighter, brighter, and bigger. I may be high on the fumes, too.

Dinner was at a local taco shop, El Burrito Azteca, and they now have a bar. Do you know much better a quesadilla is when you can wash it down with a Pacifico? The only thing that makes it even better is that they have two TVs that give priority to soccer. So. Excited.

These sweet corn muffins are the one you saw in the last post with the cauliflower soup. They’re simple and have a dense crumb. While the soup comes together, just throw them int he oven. It’s the perfect blank canvas corn muffin, too. You could add corn, cheese, jalapeño or any combination of them. I halved the original recipe from A Couple Cooks so I could eat two with every bowl of soup and not go overboard. I wrapped them individually in plastic wrap, and they kept just fine. They got more moist and dense as the few days wore on. They didn’t last much longer than that.

They aren’t Jiffy corn muffin sweet, but a couple steps below that. It was just what I was looking for.

Inspiration: A Couple Cooks

Ingredients

  • 10 tablespoons all-purpose flour
  • 6 tablespoons cornmeal
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 10 tablespoons milk
  • 1 egg
  • 1 1/2 tablespoons raw honey
  • 1/2 tablespoon olive oil

Preparation

Preheat the oven to 350°, and grease a muffin with six wells.

Whisk together all of the dry ingredients in a medium bowl. Add the wet ingredients, and stir until incorporated. Pour six equal amounts into the six muffin wells. I got them about half full or a little more.

Bake for 15 minutes until a toothpick comes out clear.

Allow to cool before removing from the pan and eating.

Cheesy Buffalo Chicken Bread

Andrew already hyped this up on Facebook. Ahhhhh the pressure!

You see, I don’t know if I’m having a metabolism spike or something, but I am absolutely ravenous lately. A week or two ago, there was an unofficial “let’s eat a foot long meatball sub from Eastside Deli” challenge at the office. I wasn’t even going to partake. No, I was brought some overnight oats and my gym bag. That was my lunch plan. Then my boss sent a photo of said sandwich with an, “ARE YOU READY?” to all of us about an hour before go-time. I knew I was in. I love a meatballs [see here and here and here and here for proof], and I absolutely cannot turn down a challenge. I’m the only one who finished my sandwich. I am equal parts excited and disgusted by this.

If you’re following Instagram, then you know that I’ve already eaten another meatball sandwich since. No one is really surprised are they? There was also the half of a large cheese stuffed crust chicken supreme pizza I ate last week. A little roast beef and cheddar and jamocha shake action from Arby’s. The overwhelming portions of pork curry with soba noodles. A breakfast burrito, a coffee and coconut cheesecake donut, and an eggplant parmesan sandwich. It’s seriously out of control.

It only makes sense that I also added a lot little bit of cheese covered buffalo chicken on a french bread loaf. That’s right 12oz of cheese, 1lb of chicken, and an entire [baby] loaf of french bread broiled in the oven. It was the richest thing I’ve eaten in a long, long time. It was so intense that I barely ate more than 1/4 of it. It was so, so, so good, though. Of course you need to love buffalo sauce [although next time I’m picking up a sauce from Fire on the Mountain] and gorgonzola cheese because that’s absolutely going to be the two dominant flavors partying in your mouth. This would really make for a great party snack or, y’know, a rich, ridiculous meal. There are green onions on it, so that’s totally a vegetable. I’d throw chopped celery on it, too, next time.

Inspiration: How Sweet It Is

  • 1 loaf of french bread, sliced in half
  • 8oz fontina cheese, grated
  • 4oz crumbled gorgonzola
  • ranch dressing
  • 1lb chicken breasts, cut into 1″ cubes
  • 2 tablespoons olive oil
  • 1/2 cup buffalo sauce + more for drizzling
  • 1/2 tablespoon butter
  • 3 green onions, sliced white and green parts
  • 1/4 cup cilantro, chopped
  • salt and pepper

Preparation

Turn on the broiler in the oven. Place the bread cut-side up on a baking sheet, and place in the oven. Toast them 2-3 minutes before rotating for another 2-3 minutes. It should be nice and toasty, so keep an eye on it if your oven is intense.

In a large skilled, heat the olive oil on medium high heat. Once it is shimmery, add the chunks of chicken. Cover with a nice layer of salt and pepper. Allow them to cook on each side for a couple minutes until browned. Add the buffalo sauce and butter, stirring to coat. The sauce will thicken and cling to the chicken. Refrain from licking your spoon; it’s hot.

Brush the tops of the bread with ranch dressing with as much as you deem necessary. Sprinkle half of each cheese. Top with the chicken and drizzle all of the sauce on top. Top with the remainder of the cheese. Stick the breads back into the broiler for a few minutes. The cheese will be super gooey and start to brown.

Remove from the oven, allow it to cool for a few minutes, and then top with the green onion and cilantro. Drizzle more buffalo sauce on top.

Cut into slices and enjoy. Feel your arteries clogging, and eyes rolling back into your head.

Chocolate Chip Cinnamon Bread

Stuff and things:

I’ve gone on a boredom baking binge. Help me. I can’t even blame it on the time of year. It was inevitable since I’ve been watching so much TV. I hardly watch TV, so now that that binge is over, it’s baking time. I didn’t have baking powder for the longest time [it went bad, and I kept forgetting to replace it]. I hardly had chocolate chips in the house [now? Fully stocked.]. All I’m missing is cocoa powder, and I could make just about any traditional baked good on a whim [this from the girl who keeps her fridge stocked with condiments].

I went straight for the quick bread on my first free moment of bake-dom. Cinnamon is really one of my favorite spices. Next to curry. Curry cinnamon bread really doesn’t sound too appetizing [but curry coconut macaroons do], though. Cinnamon is pretty versatile, tasting good on just about anything. I don’t grind my own, as much as I would like to [have you smelled/tasted the fresh stuff? Heaven.]. Laziness generally prevails in the name of certain conveniences.

I threw chocolate chips in here because I could. I’m certainly not above just a dense, chewy loaf of carbs and cinnamon. It just seemed like the thing to do at the time. Helping myself to a few while I stirred the sweet batter may have had something to do with it. Nine times out of ten, I enjoy eating the batter/dough of most baked goods more than I do than the final product. Raw eggs be damned.

I should have mixed this batter by hand. Breads like this usually don’t benefit from the beating it takes from the stand mixer, even on low. The crumb turns more fine than I’d like, but it didn’t stop me from eating 3/4 of it by myself. I had to hide it in the microwave to keep the ants from coming to the party. They’re insufferable.

Inspiration: Eat, Live, Run

Ingredients

  • 2 cups of all-purpose flour
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1 cup milk
  • 1/3 cup sugar
  • 1/2 dark chocolate chips
  • 1 beaten egg
  • 1/2 teaspoon salt
  • demerara sugar for the top, optional but oh-so-crunchy and good

Preparation

Preheat the oven to 350°, and spray/grease a loaf pan.

In a large bowl, whisk together the dry ingredients, minus the chocolate chips. Add the milk and beaten egg. Stir by hand [or stand mixer on low] until the dry ingredients are wet and incorporated. Fold in the chocolate chips.

Pour into the prepared loaf pan. Sprinkle with demerara sugar if using. Bake for about 40 minutes until a toothpick or knife comes out clear. Allow to cool before serving. Lasts several days when stored in an airtight container.

Flax Cornbread

Of all the awesome things I did this weekend, nothing tops the foie s’more ice cream I ate [fois gras is fattened duck liver in case you were wondering…].

Friday was the epitome of a lazy day. It was the first time I had absolutely nothing going on in a long time. I spent an obscene amount of time watching Grey’s Anatomy after eating an incredibly random dinner of grilled turkey burgers over a bed of sautéed spinach topped with salsa and feta cheese. I stayed up way too late.

Saturday started with a trip to Woodlawn Coffee and Bakery, where I refrained from their amazing biscuits and gravy or a slice of quiche, and stuck with a cappuccino. Then, the dog park where I apparently left the dog leash because I can’t find it anywhere. There was family time on Saturday for lunch, a mediocre quesadilla from Q’doba. I wasn’t there for the food, only catching up with my parents. Costco is just as overwhelming as I remember it, by the way. As much as I ‘ooooh’ and ‘aahhh’ things, I never end up buying anything. It’s why I let the membership lapse. It’s unnecessary for me. Followed it up with a trip to Gartner’s Meat Market. There’s a number system like the DMV it gets so busy. I picked up jalapeño beer sausages, marinated pork short ribs, and a fat rib eye. The boutiques on Alberta were having a sidewalk sale, so I met up with friends to check things out. We left empty handed, but full of a nice Zinfindel from Bin 21, a newish wine bar. Then The Old Gold for their delicious elk burger with fontina and cherry relish, and the airport to pick up Andrew. I kind of fell asleep by 10pm. I can’t imagine why.

Sunday was much, much more mellow. A lazy morning topped off with a sausage and maple spread waffle from Flavour Spot, and Andrew’s soccer game. We had those pork short ribs, a delicious tomato salad [thanks for the tomatoes, Mom and Dad!], and a bottle of wine. I read in Townshend’s Tea House with a big mug of yerba mate, listening to young girls complain about things like drama, girlfriends, and disdain for their old hometown of San Diego. Finally, Salt and Straw. Dessert to cap off the lovely weekend. I haven’t been in forever, so half of the menu is new to me. I tried the chevre with habanero jelly [naturally], the beet infused Aquavit, and the foie s’mores. I ultimately picked a split scoop of the foie gras and the coffee and bourbon. Now, if you want to get more specific, the foie s’more was toasted foie gras marshmallows and smoked vanilla ice cream ribboned with veal chocolate sauce and hazelnut graham cracker crumble. I was warned that the ice cream was not vegetarian in the slightest. I guess they get that a lot. I love foie gras about as much as I love goat cheese, but it’s way easier and more economical to have the goat cheese. I think that’s probably why I was [and still am] so excited. This might top their brown bread stuffing flavor I became so enamored with last Thanksgiving season.

And since I have no lovely transition planned, I leave you with this cornbread. Flax cornbread. Bob’s Red Mill is here in Portland [Milwaukee if you want to get technical], and I still had half of a package of the medium grind corn meal in the freezer. Perfect for making cornbread. I ate an entire 9″ cake pan of it to myself over the last week with little to no shame. Sometimes slathered in raw honey. Sometimes in coconut peanut butter and raw honey. Sometimes tipping the pan to my mouth to eat all the crumbs. I had a container of half and half in the fridge, and used it with tablespoon of vinegar to make a buttermilk-esque substance. It worked like a charm. I tossed in the kernals from an ear of corn and a couple tablespoons of flax seeds for fun. It was only a hint of sweet from the two tablespoons of honey, but stayed remarkably moist throughout the week. It took all my willpower not to eat more than a slice at a time.

Inspiration: Bob’s Red Mill

Ingredients

  • 2 1/2 cups medium grind cornmeal
  • 1/2 cup whole wheat pastry flour
  • 1 1/2 cup half and half
  • 1 tablespoon vinegar
  • 1 egg, lightly beaten
  • 2 tablespoons honey
  • 1 teaspoon sea salt
  • 1 teaspoon baking soda
  • corn kernals from one corn cob
  • 2 tablespoons flax seeds

Preparation

Grease a 9″ cake pan, and preheat the oven to 350°. In a measuring cup, mix together the half and half and vinegar.

In a bowl, whisk together the cornmeal, pastry flour, salt, and baking soda. Add the beaten egg and honey to the half and half mixture. Pour the liquids into the dry ingredients. Mix until just combined. Add the corn and flax seeds. Stir until evenly distributed.

Pour into your prepared pan. Bake until a toothpick comes out clean and dry, about 25-28 minutes. Allow to cool before cutting. The longer it sits, the less crumbly it will be. Cover with saran wrap and it will last for several days.