The Floriani flint corn holds its crunch after it is baked in this hearty cornbread. This cornbread is great with chili, alone, made in muffin tins, a bread pan or cast iron. The Pungo Creek dent corn we sell also works well in this recipe. The Pungo has a softer starch than the Floriani, and it adds a smoother texture to the cornbread. I often use half Floriani and half Pungo Creek, but either alone works just fine.
1 cup Floriani or Pungo cornmeal(Ground coarse to fine-- both work great depending on your desired result. We blend the corn kernels in a vitamix if we are just doing a cup at a time. For a nuttier flavor, you can toast the cornmeal dry on a cast iron skillet first. About 5 minutes.)
1 cup almond flour. (You can insert your favorite gluten free flour mix here, but I love this with almond flour).
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup oat milk or any nut milk. Add ½ tsp of vinegar to your non-dairy milk and let sit for a few minutes before adding. This will give it a buttermilk flavor.
1 egg (If you would like to make this recipe vegan substitute flax meal or applesauce for the egg).
6-9 tablespoons maple syrup or honey (use only 1-2 tablespoons if savory)
3 tbsp melted coconut oil
Optional mix-ins to the batter at the end for a sweet cornbread, use any of these:
¾ cup of frozen or fresh blueberries
¾ cup dried cherries
1 tsp grated fresh or powdered ginger
½ tsp grated fresh or powdered turmeric
½ tsp ground cardamom
Caramelize one onion and 1-2 apples in the cast iron first and pour the batter on top
Optional mix-ins to the batter at the end for a savory cornbread, use any of these:
¾ cup grated sharp cheddar cheese (I like Cabot’s extra sharp)
1 fresh jalapeño diced or your favorite chili/hot pepper
1 onion caramelized ahead of time
Grease an 8” square pan and preheat the oven to 350 degrees. (Cast iron is best for even cooking). Combine the dry ingredients in a medium-sized bowl. Combine the wet ingredients in another bowl. Stir the wet ingredients into the dry, mixing just enough to combine them. Spread the mixture into the pan. If desired, lightly sprinkle sugar on top for a slight glaze. Place a wide pan or bowl of shallow water in the oven--it will help with the crusting. Bake cornbread for about 20 minutes, or until a knife comes out clean, and the top is golden brown. Serve warm, or at room temperature. Butter and honey are optional! This bread freezes well too. You can store it in the refrigerator or out on the counter for a few days covered.
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