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Sunday, October 11, 2015

Crumb-Free Cornbread Recipe

Autumn Beauty sunflowers at harvest time
Here are two adaptations of a sweet cornbread  - one, a whole-grain traditional cornbread to serve as a side-dish and the second is more like a corn-cake/dessert. We make a big batch of the dry ingredients for both these recipes and keep them on hand for last-minute guests, potlucks or a yummy breakfast treat. Just add the wet ingredients, pop them in the oven and they're good to go.
You can bake corn bread in a 9" pie-dish too.
Crumb-free, Whole-grain Corn Bread


Makes enough for five 9" x 9" square pans, five round pie or cake pans, or five batches of 12 muffins

2 cups Corn Meal
2 cups Corn Flour
3 cup All Purpose Flour
2 cups Whole Wheat flour (use regular or bread  flour, not pastry which has less gluten and will make the bread less spongy)
1 ½ cups Brown Sugar - packed
1/3 cups Baking Powder
2 1/2 tsp Salt
1 cup flax seeds (grind them in a coffee grinder – this will make your corn-bread spongier and more nutritious)

Mix flours together first. Mix other four ingredients together in a separate bowl and add to flour. Mix all dry ingredients thoroughly. This will assure that all your ingredients are evenly distributed. Since you'll be using the mix for multiple batches, you don't want all the salt (for example) in one batch and none in the others.


We're now growing our own blue-corn; great for grinding and using in these recipes.

To bake batches of the bread/muffins: 

Makes one 9" x 9" square pan, one round pie or cake pan, or one batch of 12 muffins. 
Preheat oven to 365 – oil pan/muffin tins

In a mixing bowl whip together with a fork:
2 eggs
1 cup soymilk (vanilla or plain) or milk 
1/4 cup (4 TBS) light cooking oil

add 2 cups of dry mix

Stir just enough to moisten all ingredients and remove any big lumps. Baking powder works by making bubbles and if you mix too briskly, you release the bubbles and your bread won't rise as well. Consistency should be thick like a batter. If too dry, add a little more soymilk. If adding dried fruit or other ingredients, fold these in gently after the batter has “bubbled” for about 5 minutes.


Bake 25-30 min. till top is springy, lightly golden and a toothpick stuck in the center comes out dry.

Variations: To add extra springy-ness, fresh-grind 1 TBS. flax seed and mix thoroughly with wet ingredients (before adding dry).

Southwest variation: add canned corn, diced peppers, little cheese cubes.
Sweet and crunchy: Dried fruit and chopped nuts is yummy too!

Veggie Corn Pot-Pie - in a well-oiled casserole dish combine cubed potatoes or yams, carrots, onions, celery, peas or green beans in the bottom. Pour corn-bread batter (1/2 batch). Bake at 375 for 25 - 30 min. (till bread is done).

Yummy Sweet and Crumb-free Corn Cake
Makes enough for five 9" x 9" square pans,  five round pie or cake pans, or five batches of 12 muffins


3 cups All Purpose Flour or Bread Flour 
2 cups Whole Wheat flour (use regular or bread  flour, not pastry which has less gluten and will make the bread less spongy)
2 cups Corn Flour
2 cups Corn Meal - medium courseness
I cup Flax Seeds - start with 1 cup whole seeds and grind in a coffee grinder  - they will expand with grinding. Very important as they will add sponginess and delicious fiber. 
1 1/2 cups firmly packed Brown Sugar
1/3 cup Baking Powder -  Baking pwd. loses freshness over time, especially if exposed to moisture. Add more, if needed to get proper rise.
2 1/2 tsp salt

Mix flours together first. Mix other four ingredients together in a separate bowl and add to flour. Mix all dry ingredients thoroughly. This will assure that all your ingredients are evenly distributed. Since you'll be using the mix for multiple batches, you don't want all the salt (for example) in one batch and none in the others.


To bake the bread/muffins, follow directions for corn-bread above.

Variations: 
Pancakes - thin the batter with a splash of soy-milk, milk or water. great with homemade apple butter, yogurt and honey or your own favorite topping!
Coconut Corn Cake -  Whip together so very mixed: 1/3 cup soymilk, 2 eggs, 2 TBS sunflower oil, 2 TBS shredded coconut, 1 TBS coconut flour - no more!; Add 1 cup pre-made dry-mix (from above); Fold ingredients together gently, just moistening all dry-ingredients so you don't pop bubbles formed by Bkg Pwd. Oil a small bread pan, or 6 muffin-tins and bake for 35 min. at 365 F.  Wow! Delicious!


Recipe for delicious: Dried Tomato/Walnut Pesto - Recipe

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