Ground corn (maize) has been used by native Americans for thousands of years. Europeans who settled in the New World soon learned the recipes and techniques and began to produce bread using corn as a replacement for the cereals that they had previously used.
Baked corn bread is especially popular in the southern states of the USA. It is often eaten with chilli, pinto beans, or simply dunked into a glass of milk.
1⅓ cup yellow cornmeal (stoneground)
2 Tbsp plus 2 tsp (8 tsp) sugar
1 tsp salt
2 tsp baking powder
½ tsp baking soda
1 Tbsp ground flax seed
Another ⅔ cup (stoneground) cornmeal
⅔ cup boiling water
1 Tbsp lemon juice, plus soymilk or nut milk to make 2 cups
2 Tbsp melted dairy-free margarine
- Preheat the oven to 425F (225°C).
- Spread the baking pan with a little extra melted dairy-free margarine, then a little cornmeal, and shake the cornmeal around the pan. Set the pan aside.
- Mix together the first cornmeal, sugar, salt, baking powder, baking soda, and flax seed in a medium bowl.
- In another bowl, mix together the ⅔ cup of cornmeal and the boiling water and mix well (preferably with a whisk).
- Stir in the melted dairy-free margarine (also with the whisk) then the lemon juice/soymilk mixture, with the same whisk.
- Slowly add the dry mixture to the wet, then add the batter into the prepared 9'' pan.
- Bake for 25 minutes.
- When done, the top should have cracks and the tines of a fork stuck in its centre should come up clean.
Serves 8 people
Recipe supplied by Maureen Cram, Hartbeestpoort, South Africa
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