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Corn Bread

March 18, 2015

In the islands, we eat sweet corn bread that’s more like a cake than a bread. I wouldn’t even really call it corn bread; I would call it corn cake! When I moved to Oklahoma, I tasted its counterpart… unsweetened southern style corn bread.

Ahhh! I couldn’t exactly handle that, so in trying to find a happy medium, I finally came up with this recipe.

Now, this recipe is really easy to modify depending on your particular needs. I’m lactose intolerant, so I use plant milk; more specifically, rice milk. It seems like other plant milks tend to make it heavier than what I want it to be, but if you don’t like rice milk you can always try a different type. Of course, if you enjoy cow milk you can use that as well.

I use regular cornmeal because I have no dietary restrictions, but feel free to use any favorite you have on hand. Also, if you are a gluten intolerant individual, there’s hope! I substitute the regular flour, cup for cup, with Bob’s Red Mill All-Purpose flour. Then there’s the butter; vegan butter works just fine, as does a “flax egg” if you are a practicing vegan. Also, because I tend to eat more of a heart healthy diet, I took out the baking soda, and cut down much of the salt in order to reduce sodium intake.

All right, here’s the recipe… enjoy!!!

In a medium to large size bowl whisk together,

1 cup flour (regular, or gluten-free)

1 cup cornmeal (or, any type you’d like)

1/4 cup of white sugar (or, any organic type you’d like)

1/4 teaspoon salt (can omit if need be)

1 tablespoon baking powder

Then in a smaller bowl whisk together,

1 egg (regular, or flax egg)

1 cup rice milk (can do any type of milk)

4 tablespoons of butter (I use vegan butter, but any will do)

Combine the ingredients, and blend together. Pour the mix in a baking dish (I generally use an 8×8 size pan), and cook at 400* F for 20 minutes. Depending on your oven, it may need an extra 4-5 minutes.

*Optional: Immediately after you take it out from the oven, rub some butter (regular, or vegan) over the corn bread to keep the top moist.

That’s it!

Enjoy, and let me know how it turned out!

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