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Sunday, March 11, 2018

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 ten batches of six muffins or ten - 4"x 7.5" mini bread pans


3 cups Corn Meal (all yellow or half blue/ 1/2 yellow)

3 cups Corn Flour
1 1/2 cups All Purpose Flour

1 1/2 cups Whole Wheat flour (use regular or bread  flour, not pastry which has less gluten and will make the bread less spongy)
1 1/4 cups Brown Sugar - packed
1/3 cup 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.

To Bake Batches of the bread/muffins: 

Makes one  9" x 9" square pan, pie or cake pan
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

If you are adding other ingredients, mix them with 'above'
(optional: dried fruit, veggies, nuts, cheese - see below)

add 2 cups of dry mix

Gently fold in the 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.

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

Allow to stand on counter for about five minutes while the baking powder begins to form small bubbles.

Bake 30-35 min. till top is springy, lightly golden and a toothpick stuck in the center comes out mostly dry.

Variations: Southwest variation: add canned corn, diced peppers, little cheese cubes.
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 on top (1/2 batch). Bake at 375 for 30-35 min. (till bread is done).

Cut the recipe in half for mini bread pans or six-muffin trays.

Yummy Sweet and Crumb-free Corn Cake

Mix thoroughly in a large bowl:
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 (all yellow or half blue/half yellow)

In a smaller bowl, mix thoroughly:
1/2 cup coconut flour
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
1 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.

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 separate batches of the cake/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!
Add your favorite dried fruits, nuts, coconut
Ismael in the corn-patch 2011


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