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Wednesday, January 23, 2013

Crumb-free Whole-grain Corn Bread

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.

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 and add to flour. This will assure that all your ingredients are evenly distributed. Since you'll be using it for multiple batches, you don't want all the salt in one batch and none in the others.
To bake batches of the bread/muffins:
Preheat oven to 375

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.

Pour into a well oiled 9 x 9 inch baking pan or spoon/pour into muffin tins (oiled or lined with papers).

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

Variations: Southwest variation: add canned corn, diced peppers, little cheese cubes.
Dried fruit and chpped 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

4 cups Corn Flour
2 cup All Purpose Flour
4 cups Whole Wheat flour (use regular or bread  flour, not pastry which has less gluten and will make the bread less spongy)
2 1/2 cups firmly packed Brown Sugar
10 TBS Baking Powder (1/2 cup + 2 TBS) - be sure there are no chunks - mix thoroughly.
2 1/2 tsp salt

The rest of the recipe is the same as above:
Mix all dry ingredients thoroughly. Since you'll be using it for multiple batches, you don't want all the salt in one batch and none in the others.

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

To bake the bread/muffins:
Preheat oven to 425 degrees (400 degrees for muffins)
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

Ismael in the corn-patch 2011
Stir just enough to moisten all ingredients and remove any big lumps. Baking powder works by making bubbles once wet 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.

Pour into a well oiled 9 x 9 inch baking pan or spoon into muffin tins (oiled or lined with papers).

Bake for 20-22 minutes till top is springy, lightly golden and a toothpick stuck in the center comes out dry.

Variations:

Add chopped nuts and/or dried fruit for a cake-like treat.

Grind flax seeds in a coffee grinder ( 2 TBS per batch) and use about 1/4 cup less of dry mix. Flax seeds are a good egg substitute - they give elasticity to the mix. They also add fiber and a nice, mild nutty flavor and texture.

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