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.