Crusty Corn Bread

5 Oct

Crusty Corn Bread

This recipe is vegan and gluten free! It’s a great addition to a Thanksgiving dinner feast!

1 1/3 cup yellow cornmeal
8 spoons of evaporated cane juice sugar
pinch of salt
2 spoons of baking powder
half a spoon of baking soda
another 2/3 cup cornmeal
2/3 cup boiling water
a splash of fresh lemon juice
2 cups or so of either soymilk or nut milk
a spoon of  ground flaxseed
2 spoons of melted coconut oil

Preheat the oven to 425 degrees F.
Mix together the first cornmeal, sugar, salt, baking powder, and soda in a medium bowl.In another bowl mix together the 2/3 cup cornmeal and the boiling water and stir well. Stir in the lemon juice and soymilk mixture, flaxseed and melted coconut oil.
Pour this into the dry mixture and mix briefly. Pour into a well-greased 9″ square baking pan. Bake for 25 minutes or until it tests done and is crusty on top.

Tip: you can add fresh herbs to the mix such as thyme, rosemary and/or oregano for a zestier bread.

Enjoy!

~jasmine~

photo by: jeff_w_brooktree on flickr.com

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