This is a very nice little recipe for corn bread that a work colleague gave to me (from his wife). I haven't had corn bread before, and didn't know what to expect but it was quite delicious. The recipe has quite a few ingredients, but the process is really very simple. My lovely friend Pip and I, who visited this past weekend from Melbourne,) enjoyed this on Saturday afternoon with some honey and apricot marmalade.
I have to say though, I would call this more of cake really...it is not overly sweet, but it is definitely more cake like in texture, melts in your mouth a bit. Yum!
2/3 soy milk (or rice milk)
1 tbsp apple cider vinegar
3/4 spelt wholemeal flour (or gluten free flour; add 1 tsp xantham gum)
1/2 cup cornmeal
1/2 cup corn flour
2 tsp baking powder
1 tsp salt
1/2 cup coconut oil (plus extra for the pan)
1/3 cup agave nectar
1/3 cup unsweetened applesauce
2 tsp vanilla extract
Preheat the oven to 165 degrees celsius. Lightly grease a 7 x 4 x 3 inch loaf pan with coconut oil.
Pour the soy milk and apple cider vinegar into a small bowl, do not stir but set aside to develop into "buttermilk". In a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda and salt (add xantham gum here if using gluten free flour.)
Add the oil, agave nectar, applesauce and vanilla to the dry ingredients. Pour in the "buttermilk" mixture. Mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.
Pour the batter into the prepared pan. Bake the corn bread on the center rack for 32 minutes, rotating the pan 180 degrees after 20 minutes. The finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.
Let the corn bread stand in pan for 20 minutes, then gently run a knife around the edge of the bread. Invert and serve warm with a drizzle of honey, some marmalade or just plain. Delicious!