I can't wait to share this recipe with you. It was so good, I could've eaten the whole pan by myself. It is again this time of year, when I crave hot stews and warm breads. The fresh, (cold) salads are not on my mind anymore. I know, I know, it means packing a few pounds, but if that is the price, let be it. I won't fight it :)
16 squares
Adapted from Basil and Wine. Krystina knows good food. So far I cooked two of her recipes and they came out great.
- 1 1/2 cups old fashioned cornmeal or polenta
- 1/2 cup spelt flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp raw sugar
- 1 cup almond milk
- 3 tbsp canola oil. Per Marulka's suggestion, I'm reducing the oil next time, by replacing 2 tbsp oil with 2 tbsp apple sauce.
- 1 flax egg ( 1 tbsp flax seed + 2 tbsp water )
- 1 tbsp vinegar ( I used rice vinegar )
Preheat oven to 375.
Combine dry ingredients in a mixing bowl and the wet ingredients (aside from flax egg) in another bowl. Add wet to dry then add flax egg and mix until the batter comes together.
Allow mixture to sit for about 5 minutes. This is the key to ultimate cornbread moistness.
Pour batter into a greased 8x8 pan. Shake and tap the pan to smooth out the batter if needed. Bake for 20-25 minutes or until a toothpick comes clean out of the center.
Serve with hot stew. I made chili, and the corn bread was just a perfect compilment.
This cornbread was delicious!!! I would like to try making it with the apple sauce substitution and I would also use a mix of polenta and finer grind cornmeal because my batch turned out quite crumbly ( I made it with polenta only)
ReplyDeleteI made it with apple sauce and polenta and the result was not that good, the bread was dry. It could be because of the polenta, so your suggestion might solve the problem. Keep us updated, please!
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