Cornbread

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CORNBREAD

Adapted from Monique Volz by My Little Blue Heron

This cornbread is old-timey baking. 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. 

You can use regular (medium grind) cornmeal, or combine it, half medium and half coarse grind, if you prefer a coarser texture. 

I recommend trying vanilla powder. There are many brands available, and instead of adding to your wet mixture, whisk it in with dry ingredients.

You won’t need a mixer or any power appliances other than your oven. (But if you prefer, use your electric stand mixer.)

Make sure you bake your cornbread long enough. Under-bake it, and it’ll be gummy and leaden. Over-baked, you'll use it for stuffing a chicken or a turkey.

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. Or use a microwave.

MLB truc: In choosing a mixing bowl: use a very large one .. larger than you need.

It's cold out. Stay in and bake. 

peace, love and cornbread,

jane

Cornbread

Ingredients:

Dry Mix:

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 Mix:

1 cup dairy free or cow's milk

1 tsp. vinegar (activator)

2 eggs, size large, room temperature

¼ cup - more, if you like it sweet - honey (or maple syrup or agave) 

1/4 cup butter, melted and cooled

(or vegan butter - if salted, adjust 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 large bowl, whisk together the wet ingredients until well combined. (Or use an electric stand mixer)

Add dry ingredients to wet and mix until combined. By hand, a whisk is a good choice to smooth the batter.

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.