Sweet corn bread
Bread
A Mexican friend of mine passed me this recipe a couple of years ago. It´s amazingly good-- kind of like eating fresh corn on the cob in quick bread form. Like fresh sweet corn, the bread is quite sweet and straddles the line between sweet and savory, but I don´t think most people would consider it dessert. In Latin America it wouldn´t be weird to think about having a slice of it with coffee (especially toasted, which tastes spectacularly grilled corn-on-the-cob-y), but I think for Americans it fits quite well along the brunch spectrum or even as a (quickly vanishing) dinner bread.
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