Cornbread

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CORNBREAD

Adapted from Monique Volz by My Little Blue Heron

Dedicated to my dear old friend, Max, who wants to bake now because it’s becoming Covidld again in NYC.

This cornbread is my favorite cornbread (so far.) It’s just perfect (so far.) It has no gums or gritty rice flour and no cup-4-cup stuff. This is old-timey baking. And it’s not a recipe for gluten free people. It’s a recipe for people. 

It’s simple to make, not overly sweet, great on its own or as an accompaniment for a meal or with tea. 

Oat flour is easy to find in the U.S. Arrowhead Mills or Anthony’s are two great brands. In a pinch, you can grind your own oats in a power blender. It works!   

You can use regular (medium grind) cornmeal, or combine it, half medium and half coarse grind, if you like that texture. I like that texture. 

I buy pure ground vanilla. I used to buy Authentic Foods’ vanilla powder, but there’s other stuff in it. Pure vanilla powder is very great. It’s not inexpensive, but a little goes a very long way. Here’s a link. 

You won’t need a mixer or any power appliances other than your oven.

For vegans, this recipe calls for eggs (you can sub the butter). I haven’t tried this with flax eggs, so if you do, let me know if it works. 

Make sure you bake your cornbread long enough. Under-bake it, and it’ll be gummy and leaden. Remove muffins or loaves from their tins as soon as you can handle them so they don’t steam themselves to gloppiness.

These will keep for a day or two, wrapped well. They freeze very well, and if you heat them, please keep them wrapped in foil while in the oven. You can microwave them, too. Some people don’t like microwaves. I probably shouldn’t like mine, but I use it for melting, popping and occasionally, for heating up my cornbread.

MLB truc: In choosing a mixing bowl: opt for the one that’s two times larger than your first pick.

Stay in and bake. If you go out, wear a mask.

peace, love and cornbread,

jane

Cornbread

Ingredients:

“Dry”

1 cup gluten free medium grind cornmeal 

OR ½ cup medium grind and ½ cup coarse grind cornmeal

1 cup oat flour

2 tsp. gluten free baking powder

¼ tsp. vanilla powder

½ tsp. sea salt

“Wet”

1 cup dairy free milk of choice (almond, cashew)

n.b.: If you want a richer cornbread, use FULL FAT OATLY

1 tsp. apple cider vinegar

2 eggs, size large, room temperature

¼ cup honey

14 cup butter, melted and cooled

(you can use vegan butter, but if it’s salted, be sure to omit the salt in the dry ingredient mix.)

Procedure:

Preheat oven to 375º F. and prepare 12 muffin tins, lining them with cups, or greasing them generously. Or, if making a loaf, grease a loaf pan. (Nonstick is fine, but still give it a spritz. I use ghee/oil spray.)

In a LARGE bowl, whisk together the dry ingredients until well combined. Set aside.

In another bowl, whisk together the wet ingredients until well combined.

Add wet ingredients to dry ingredients, mixing until combined.

Take you whisk and mix well, making sure all dry ingredients are incorporated and the batter is smooth.

Divide into prepared muffin tin or pour into prepared loaf pan.

Bake in the middle of the oven for approximately 20-25 minutes, or until the sides come away from edges and a toothpick comes out with just a few crumbs clinging to it (poor dears.)