Crumb-Free, Whole-Grain Cornbread Recipe

Yummm!

Here is a recipe I developed over the years for a delicious, whole-grain corn-bread mix. I make it in bulk, pre-mixing all the dry ingredients so, if we want a loaf for breakfast or guests, or potlucks, it's a simple matter of adding the wet ingredients and popping it in the oven.

For best results, use all 'organic' ingredients. Most corn grown in the United States that is not-organic, is GM (genetically modified) and both corn and wheat, even if not GM is often grown with heavy pesticide use. "Organically grown" means: good for your health; good for the health of the planet!

We grow our own blue-corn for meal.

Corn Bread Mix (makes enough for about 13 loaves).

In a large bowl, measure and mix thoroughly:

3 cups All Purpose Flour
2.5 cups Whole Wheat Pastry Flour
2 cups Corn Flour
3/4 cup Yellow Corn Meal
3/4 cup Blue Corn Meal

Mix all the flours and meals together thoroughly. I like to use my hands!

In a smaller bowl, measure and mix thoroughly:

2.5 cups Brown Sugar
3/4 cup Coconut Flour
1/2 cup Baking Powder
2.5 teaspoons Salt
1.5 cups Ground-Seed Mix (1/3 cup Poppy seeds, 1/3 cup Chia seeds, 2/3 cups (and a bit) of Flax seeds - See note below.)

Mix  the two bowls of dry ingredients together. Take extra-care to be very thorough in this mixing process, otherwise you may have some loaves that don't have enough baking powder to rise well, or a loaf might be too salty (or not salty enough). Store in an airtight container, in a cool place out of direct sunlight. Corn products are especially susceptible to rancidity.

Recipe uses a 7.5" x 4" mini-bread pan

Recipe for Individual Loaves: Preheat oven to 350 degrees. Oil 7.5 " x 4" mini-bread pan (see picture).

• Measure wet ingredients, whip briskly - thoroughly mixing. For best results, bring wet ingredients to room temperature.
• Add dried fruit/nuts, or savory ingredients (see notes below). Mix well.
• Add bread-mix. Gently fold together so all flours are moistened. Don't over-mix because the baking powder works by creating air-bubbles. Mixing too briskly causes them all to pop, making a flat loaf.
• Let batter stand in bread-pan for five minutes before putting into pre-heated oven so baking powder can begin to rise.
• Bake for 30-35 min. (till top is brown and toothpick inserted comes out dry).

Wet ingredients:
2 eggs
1/3 cup not-milk (soy, almond, oat milk...)
1 tablespoon light oil - we use sunflower or safflower as they don't have strong flavors

Fruits/Nuts etc.
1/4 - 1/2 cup - This recipe is nice because it can be made sweet or savory depending on what meal it's accompanying. Be creative! (See variation-notes below).

Dry mix:
1 cup

Notes-Mix:

Blue Corn Meal: Blue corn meal is higher in protein than yellow corn meal (by as much as 30%). We like to grow and grind our own - LINK.
Coconut Flour: We recently discovered coconut flour and love using it for many purposes: we sprinkle about a tablespoon on our bowls of hot cereal, we use it in pie crusts and sometimes use it to thicken smoothies. Important: if you experiment with substituting it for regular flours, it is highly fibrous so use it in place of an other whole grain at a rate of 3/4:1 (if receipe calls for 1 cup WW flour, use 3/4 cup coconut flour instead).
Baking Powder: Baking powder, especially if exposed to air and moisture will lose its potency over time. So, don't buy more than you can use in 6-9 months and store it in an air-tight container.
Ground seeds: Using a 2-cup measuring cup, fill to 2/3 cup with chia and poppy and then top it off with flax-seeds up to 1.5 cups. Grind the mixture of seeds using an electric coffee-grinder that is dedicated to non-coffee grinding-- or cleaned very well.

Variations-Notes: 

Here are some of our favorite sweet combos:

• Banana/dried date-pieces/walnuts 
• Dried apricot pieces/date pieces/dried lemon peel (soak well in wet ingredients for 30 min.)
• Raisins/sunflower seeds, 

OR savory options:

• chopped red-peppers/green onions/small cubes of cheese. 

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!

Thin the batter for pancakes and add your favorite toppings.

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Making Pumpkin Pie from Scratch - Recipe

Sugar-pie pumpkins; a variety bred for sweet, smooth flesh.

(This is re-posted from October 2020) Making pumpkin pie from scratch is truly a labor of love! How much easier it is just to open a can of puree. In the spirit of the slow food movement, we start making our pies back in April when we first plant the seeds! The small vines are transplanted into mounds of compost we've made ourselves, mulched, watered and weeded through the summer and harvested by the hundreds of pounds after they get their first kiss of frost.

This year, because of the tremendously hot and dry summer, almost all our winter-squash (the types we use to make pie-filling) finished ripening well before the first frost so we harvested them anyway. They're not as sweet as when they've been frosted but every bit as nutritious.

Provence, Buttercups and Sweetmeats.

When you're planning your garden for next season, consider sketching out enough space for plenty of winter-squash. Winter squash are the varieties that have a harder skin and store well for enjoyment all through the winter.  "Pumpkins" are just a variety of the larger category of "squash". Pumpkin pie filling can be made from sugar-pie pumpkins, or any kind of sweet, golden-meat type of squash. Delicata, Buttercup and Sweetmeat are all good varieties. If you don't have room in your garden next year, look for these varieties at your local market. Sometimes we combine two types of squash/pumpkin to make one batch of filling. Jack-o-lantern pumpkins are not good to use as they are not bred for sweetness and the meat can be quite stringy. Our current favorite is the Provence pumpkin, an heirloom variety that has the sweetest meat we’ve found. It tends to grow quite large so it provides filling for many pies but, because they tend to be so big, they're not often grown commercially (most people can't use that much squash before it goes bad) so, if you want a Provence, you'll probably have to grow your own.

We make many batches of filling at once and freeze them. If you’re going to mess up the kitchen, you might as well make it worth it! Be sure you have plenty of all the ingredients you’ll need on hand. Or, you can also bake the squash and freeze it in 2-cup batches plain, using it much like you'd use a can of store-bought puree.

To bake the squash: 

The Provence is one of our favorites for pie.

Preheat oven to 400

Wash pumpkin/squash and dry skin.   
Cut it open: Use a stout, sharp knife on a table or counter low enough that you can use the weight of your upper body to quarter the squash.  Doing it on the floor might even be easiest. 

Use a strong metal spoon to scrape out seeds and loose pulp/strings. You can put the seeds and pulp outside to feed birds and squirrels or separate the seeds, oil, salt and bake them. You probably won't want to save the seeds for planting, unless you're certain that they haven't "crossed" with other varieties. 

Cut into smaller pieces: Though it can be quite a challenge to cut these large, winter squash into smaller pieces for baking, you’ll be rewarded with a much shorter cooking time.

Orange, sweet flesh, yum!!

Place squash with skin facing down in a baking pan that has sides that are at least a two-inches deep. Many squash give off quite a lot of juice and can make a mess in your oven if the juice spills over the side of the pan. A roasting pan is ideal.

Bake squash/pumpkin for one hour, or until a fork pokes easily, deep into the flesh.

Once done, allow to cool. If you’ve chosen one of the juicier squashes, you’ll have best results by putting the pieces in a large colander over a bowl to drain any excess juice. The juice makes a delicious soup stock. I used to peel off the skins but found that they can be food-processed and taste just fine.

If you baked more squash than you’re prepared to deal with, you can freeze it and thaw to make filling at a later time. Freeze in 2-cup batches.

Sydney w/ a Provence

Yummy Natural Pumpkin Pie Filling 

YIELD: Filling for one, 9” pie.

Preheat oven to 365

In a food processor (a blender will not work), combine:

2 eggs (sorry, we haven't perfected a vegan version yet...)

2 cups squash/pumpkin

2/3 cup brown sugar

2 TBSP powdered milk (or soy protein powder*)

2 tsp pumpkin pie spice

½ tsp salt

½ cup soy milk, cow’s milk, almond or coconut milk

Begin with eggs, alone. Mix thoroughly.

Add squash. Puree till smooth. Check to be sure there are no pumpkin lumps.
Add milk and all dry ingredients making an effort to distribute spices evenly. Mix in well.

* (not soy-flour).

Pour into your favorite pie shell and bake in preheated oven for 1 hour at 375 or until the pie is golden-brown, the middle is reasonably firm (it will get firmer as it cools) and before the crust gets too brown. Cool on wire rack before eating. Cover and chill to store.

To freeze filling for later:

Combine everything except the eggs. Make one batch at a time. Each batch is a little less than a quart so you can put it in your favorite freezer-containers. We use qt-size plastic zip-lock bags. Label them with blue, painter’s masking tape (it won’t come off in the freezer and you can peel it off after you empty the bag, wash the bag and re-use it.) I always write a reminder on the label to add two eggs. Lay the bags flat and you can easily stack many of them in your freezer.

When you want to make a pie, thaw the filling, add the eggs and use a blender, a mixer or food processor to mix it all well. By mixing in the eggs right before baking, you’ll have a fluffier, more pudding-like pie. Bake as above.

If you run out of any ingredients, before you've used up your squash, just freeze bags of the plain squash puree' and add the other ingredients right before baking. Freeze in 2-cup batches so you can thaw them, one pie at a time.

James and Jaye holding Buttercups; a drier, sweet, golden squash.

Flaky Rolled Pie Crust – YIELD: Two 9” pies without top shells

1 ¼  cups unbleached pastry flour
3/4 cup whole wheat pastry flour
1/4 cup coconut flour

1 tsp. salt

2/3 cup sunflower oil (chilled is best)

1/3 cup ice water

Mix the flours and salt. Pour the oil and water into a cup but don’t stir. Mix with the flour. Press into a ball. Cut into halves. Place between two sheets of 12-inch waxed paper. Dampen a tabletop to prevent slipping. Roll out until the circle of dough reaches the edge of the paper. Peel off top paper and place the crust face down in a pie tin. Peel off the other paper and fit dough into tin. Freeze extra pie crust, in a pie-tin, in a plastic bag for later use.

Llyn, with Sugar-pie pumpkins.

The Sharing Gardens is a non-profit and tax-exempt organization. We exist entirely through donations. If you have found benefit from our project or our site, please consider making a donation through PayPal. (Click button below.)