Amy’s Cornbread

You may combine any ancient, wheat, or gluten-free grain with cornmeal to make Amy’s Cornbread. You’ll probably find your preference. This happens to be Rice Cornbread, and, as always, it is 100% whole grain.

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!

Comments

2 Responses so far.

  1. Rebekah says:

    Do you need to add eggs? Aren’t eggs a leaven? I am on a plant based whole food diet and was wondering if I can leave them out or substitute something else?

    • Amy McClean, R.D. says:

      Eggs are not necessary. The leaven will produce a wonderful product, in most cases, without eggs. You may want to thin the batter with extra liquid.

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