Cornbread

When I was a kid, my mom was a great breakfast maker.  A family favorite was “Johnny Cake” – cornbread on which we would spread butter and pour maple syrup.  My husband is a big fan of cornbread, corn muffins, cornmeal pancakes and cornmeal scones, so I always have cornmeal in the kitchen.  We are housesitting and I couldn’t find a small enough baking dish for a single batch recipe… but I do have my cast iron skillets!  I’ve never made “skillet cornbread” (more of a southern thang)… I gave it a try, and it came out beautifully!

Ayurveda Stats…Corn is a stable grain of ancient north, south & central America Both ancient American folklore and modern archaeology trace the birth of corn close to the beginning of creation.  In the vedic tradition, corn relates to the moon, the planet that is closely connected with mother & nourishment.  Corn is light, warming, dry and rough.  As such, it balances the damp, cold and soft qualities of kapha and is a great grain to emphasize on cold and damp days. Of course, though corn can balance excess kapha, baked goods in general should be enjoyed in moderation. This particular recipe is not too sweet, and is particularly fine for kapha types if made vegan and gluten free! ***Pitta & Pitta-Vata types might also consider blue corn – a slightly coolor and damper form of corn, which can be replaced, cup-for-cup in recipes.

My cornbread recipe is egg-free & easily made gluten free (scroll down for my favorite gluten-free flour).  It’s vegan if you use almond milk instead of cow’s milk or yogurt.  I have made this for my non-health-conscious brother, and he says it’s “better than Mom’s”.

Ingredients

1 Cup Organic Corn Meal (yellow or blue)

1 Cup all purpose flour OR Gluten Free All-Purpose Baking Flour (see my favorite brand)

1 and ½ tsp baking powder

½ tsp baking soda

1/4 C Sunflower Oil

1/4 C Maple Syrup

3/4 – 1 Cup “Buttermilk” Organic Cow’s Milk or Almond milk+ 2 tsp Apple Cider Vinegar or combo of plain yogurt + water (increase to 1 Cup if using a skillet)

(for a sweeter batch, increase the maple syrup & reduce the milk, keeping the total liquid volume the same)

Regular Baking Instructions

Preheat oven to 350 degrees

Combine milk / mylk + apple cider vinegar and let sit. {or combine 1/2 yogurt 1/2 water}

Combine dry ingredients

Add rest of oil + maple syrup to milk avc mixture

Mix wet + dry ingredients together. It should more thick than pancake batter, but not as thick as biscuit dough – somewhere in between. Add more milk or a little water if too dry or more cornmeal if too wet as needed.

Pour into a medium skillet, oiled 8x8baking dish (or muffin tins)

Bake for 18-22 minutes.

Skillet Instructions

Preheat oven to 350 degrees

Combine dry ingredients

Combine wet ingredients – ADD a little extra milk (say 1/4 cup) to make it more pourable! It should not be as runny as pancake batter, or as thick as biscuit dough – somewhere in between but a little closer to pancake batter for the skillet. Add more milk as needed.

Mix together.

Warm the skillet on the stove, with 2 TB oil (grapeseed or sunflower is best)

Pour in the cornbread batter and cook on the stovetop for 3-4 min on med-high heat.

Transfer the skillet to the oven and bake 18 min (or until golden grown)

The edges should be crispy!

Here’s a version we did with blue corn meal! Super fun color…

Beautiful
Beautiful Blue Corn Skillet Corn Bread

I served the skillet cornbread with sesame carrots & asparagus with parsley.

Here’s my favorite all-purpose gluten-free flour… maybe be hard to find (I got it at a specialty gluten-free shop, and never see it at wholefoods) but you can order it online.  Look for any brand that uses tapioca, rice and / or nut flours.  Avoid the brands that use bean flour (chickpea or pinto bean for example) as that much bean is difficult to digest, particularly for those with excess dryness in their constitution (vata).

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