Fresh corn from local farmers is in the stores again! I just had to try adding fresh corn to my corn bread recipe. (I heard about this on Season 5 of Queer Eye) So delicious!
1 cup gluten-free flour 
1 cup medium cornmeal
2 tsp baking powder
1/2 tsp salt
1 cup Silk coconut milk mixed with 1 tsp cider vinegar
2 eggs
1/3 cup butter
1/2 cup sugar
kernels of fresh corn cut from one cob (about 3/4 cup)
Mix the coconut milk with cider vinegar and set aside. Melt the butter in a cast iron frying pan. Cut the corn kernels from the cob.
Preheat oven to 400 F.
Mix the dry ingredients in one bowl and the wet ingredients in another. Stir together until completely mixed but no more. Pour into the still warm cast iron frying pan, and place in the middle of the preheated oven.
Bake 25 minutes.
Serve warm and crispy! Will smothers his with maple syrup!
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