Tuesday, December 6, 2011

Corn Bread

This turned out dense, moist, and delicious. My six nephews & nieces, two children, and everyone else who graced our Thanksgiving table kept asking for more. It requires 31 hours of prep time, so plan ahead. But the end result is more than worth it! Serve with grass-fed butter. No one will even think about honey or molasses.

31 Hours Before Baking

Soak for 7 hours
5 cups cornmeal in
2 1/2 cups lime water

24 Hours Before Baking

Soak the lime-soaked cornmeal in
2 cups whole milk yogurt OR
2 cups almond milk/coconut milk (for dairy-free)

When Ready To Bake

4 large, pastured eggs
3/4 cup melted grass-fed butter or coconut oil (for dairy-free)
1/2 cup raw honey
1 1/2 TB aluminum-free baking soda
2 1/2 tsp sea salt

Preheat oven to 400F.
Butter a 9x13 pan plus a 9x9 pan.
Blend soaked cornmeal and egg mixtures. just until combined.
Pour into prepared pans.
Bake 20 to 25 minutes, until center is just set and edges are slightly browning.

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