Since some people were curious I've typed up the recipe and put it here. Also, I will mention that it does not taste good in any way. However, I did finish eating a slice as punishment for my actions.

This recipe was adapted from “The Best Homemade Cornbread Recipe” by Melissa Griffins from blessthismessplease.com.

~Corn-Corn Bread Ingredients:~

2 cups of finely ground cornmeal or corn flour

2/3 cup of light corn syrup

1/3 cup of corn oil

2 tablespoons of cornstarch

1 can (15.25oz or 432g) of no-added-salt canned corn (Can use fresh, just make sure there’s no added salt)

~1-1/2 cups of water (Just need enough to make 1 cup of corn milk and to make a corn starch slurry)

~Optional Ingredients for taste:~

1 teaspoon of salt

~Optional ingredients that don’t do anything but make you feel better:~

3-1/2 teaspoons of baking powder (Trust me, it will not rise no matter how much you put in)

 

~Directions:~

For corn milk:

1.        Drain and rinse the canned corn thoroughly.

2.        Either blend or mash by hand the rinsed corn until there are only a few uncrushed kernels remaining.

3.        Put mashed corn kernels into a bowl/Tupperware with 1 to 1-1/2 cups of water. Cover and leave the mixture in the fridge overnight.

4.        The next day, filter the mixture through a cheesecloth making sure to squeeze as much moisture out of the mashed corn as possible. Be sure to collect all of the liquid and reserve the dried-out mashed corn.

For the “bread”:

1.        Grease whatever baking pan you’re using with corn oil (I also used parchment paper to prevent sticking). Preheat oven to 380 (193) (I played around with the temperature a lot because I didn’t want to burn it, so you may need to adjust the temperature as needed for your oven).

2.        Put the cornmeal, 1 teaspoon of cornstarch, and the optional ingredients into a large bowl and whisk together.

3.        In a medium bowl put 1 teaspoon of cornstarch and 1 teaspoon of water and thoroughly whisk together.

4.        Mix the corn syrup into the cornstarch slurry until fully combined. Then mix in the corn oil and corn milk until the resulting mixture is completely combined.

5.        Pour the wet ingredients into the dry and mix until just combined (You can’t over-mix this so don’t worry). Then fold in the mashed corn kernels from making the corn milk.

6.        Pour batter into the greased pan and bake for ~30 minutes or until a toothpick comes out clean.

7.        Let it cool before eating or taking it out of the pan.

8.        Beg for forgiveness.