We served corn bread on Thanksgiving, and as I talked about doing in my previous corn bread post, I finally put together the corn bread recipe for preparation and consumption by the general blog public.
- Oil to cover the pan
- 2 cups white flour
- 1 1/2 cups cornmeal
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1 tsp. salt
- 1 cup oat milk (or rice milk or almond milk)
- 3/4 cup applesauce (you can try a full cup or even more – my previous version of this cake, without measuring applesauce, was moister than this one)
- 2 eggs
- 1/4 cup maple syrup
- 1/4 cup sugar (you can add more maple syrup instead, if you want)
Mix all the dry ingredients in one bowl. Mix the wet ones in another bowl. Preheat oven to 350°. Grease a pan – I used a tube pan this time, because my last one was quite moist. With 3/4 cup applesauce, a regular baking pan should be fine, though it will probably take longer to bake the middle than the sides. Mix all the ingredients together and pout into the pan. Bake for 30-35 minutes.
Question: is it hard to obtain maple syrup where you live? You might try molasses, but it will then be a different sort of result, darker and with molasses-like flavor.
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Upcoming recipes for this blog – I finally took photos of the sprouting process, so I hope to post about sprouting lentils soon. As Chanukah is coming, I have two diametrically opposed blog post ideas: 1) sufganiyot – doughnuts recipe AND 2) a group post (meaning your participation) about salad dressing with olive oil, for those of us who wish to partake in a food way of the miracle of oil and would prefer not to consume mass quantities of fried food in order to do so.
10 thoughts on “Corn Bread Recipe”
Thank you for this recipe. I can find “maple syrup” but not “molasses”.
I have several dressings with olive oil (one is already on my blog and you are welcome to link to it) and am quite ready to share them.
Thanks for the salad dressing ideas for the upcoming post.
Your cornbread looks and sounds delicious.
Neither maple syrup nor molasses is readily available here, but for many recipes, people on the Israel-Food list often suggest using silan (date honey) as a substitute (especially for molasses).
That sounds like a nice alternative, the date honey. Better than molasses.
We are in an area with a lot of maple syrup…I love corn bread..this sounds like a good recipe..
Mmm! Looks and sounds delicious!
I like healthy recipes. Since husband Gunnar can best live without wheat, we try to convert recipes into spelt versions, with either sour-dough or a teaspoonful of yeast for the 12 hour raising of the dough.
we can have 12 variations of maple syrup, all horribly expensive. Molasses is unrefined sugar, eh? We usually use heather honey as a sweetener or brown, unrefined sugar. Baking healthy is interesting and a challenge at the same time.
I don’t know much about Jewish kosher cooking, except from the Bible and your modern practice. What I do acknowledge is the laws are for the good survival of the people. It’s so wonderfully made. You serve God by preparing food according to his commandments, and he gave the commandments for his people to survive.
Health and kosher cooking aren’t really related – keeping kosher is, as you say, more about serving God. Eating healthy is about taking care of one’s body, which is a separate commandment.
I read a recipe today that used coconut flour – no idea where to get that!
I believe molasses is a by-product of the sugar refinement process, and it has certain nutrients like manganese.
Cornbread with maple syrup sounds scrumptious!