Back in the kitchen, after an hour at the food market, the ingredients were all mixed, resting in the oven, not yet warmed by the heat. On my way upstairs, I spotted the corn cob in its silks and skins, resting on the table. It is likely that it would have been photographed, and the kernels would all be in the loaf in the oven, if I had not forgotten this part of my Blueberry-Basil cornbread.
My head started trying to figure out how to compensate, somehow. From my childhood, one flavor and texture I always remember is that of sweet corn purée baby food. And yet, this is the very first time that I have aimed at making a sweet corn purée as an adult. More tries may follow.
Sila Blume 