Here\u2019s a fun and tasty artisan style bread that maximizes corn flavor with both field corn porridge and sweet corn kernels. It makes a great table bread alongside late-summer vegetable dishes or used for sandwiches, toast, and even French toast. Field corn, such as yellow dent<\/a> or bloody butcher<\/a>, can be milled fresh for the porridge or you can use storebought fine cornmeal. For the corn kernels, canned is okay but if possible, use fresh or fresh-frozen because they\u2019re sweeter and more flavorful.<\/p>\n Every year toward the end of summer, I like to buy a dozen ears from a local farmstand to boil, cut, and freeze. I use the corn in soups, bean salads, cornbread and more. Last week I was loading my freezer with new stock and saw that I still had a small bag of last year\u2019s corn. Thus was born this bread\u2014and my leftovers of Persian fesenjan<\/em><\/a>, a dish with ground walnuts and pomegranate molasses, got some corn too.<\/p>\n Harvest corn sourdough alongside Persian fesenjan, <\/em>also reimagined with corn<\/p>\n<\/div>\n If you process fresh sweet corn like this, don\u2019t forget to scrape the cobs with the back of your knife to get all the sweet corn milk and note that the blanching step is important<\/a> to shut down the enzymes that would change the flavor and texture of the corn even in the freezer.<\/p>\n Below is a video showing the step of laminating the corn porridge and kernels into the dough about an hour after mixing and how the dough develops with two rounds of stretching and folding. You might notice that I used a white dent corn that is a bit paler than yellow dent corn.<\/p>\n![\"Corn](\"https:\/\/breadtopia.com\/wp-content\/uploads\/2026\/09\/20260916_144359-EDITa-scaled.jpg\")
<\/a><\/p>\n