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).
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
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).
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,
- chopped red-peppers/green onions/small cubes of cheese.
|Thin the batter for pancakes and add your favorite toppings.|