This is a healthier and very yummy version of a popular corn bread recipe. By Amy McClean, R.D.
- 2 C. Natural Leaven
- 1 C. corn meal
- 1/2 C. sweetener
- ½ tsp. salt
- ½ C. oil
- 2 eggs
- ¾ tsp. baking soda (dissolved in 1/4 C. milk)
Begin with room temperature, bubbly Leaven that has almost doubled in volume. Blend the first five ingredients together, retaining some Natural Leaven for later. Leave this mixture at room temperature for at least four hours. Just before baking, preheat your oven to 375°F. Mix the eggs, milk, and soda together in a separate container. Thoroughly incorporate this egg mixture in to the Natural Leaven mixture without over mixing. Bake uncovered in an 8×8” glass or cast iron pan for 40 minutes. Enjoy!