Friday, September 28, 2012

Version 2.0-- Cornbread

A new version with a touch more nutrients and with a bit more of a moist texture! Enjoy!

Corny Preschooler Cornbread Ver. 2.0
2 cups masa (corn flour)
1 1/4cup dry polenta mix
3/4cup quinoa flakes
1/2 cup sugar
2 Tbsp baking powder
1 tsp baking soda
1 tsp salt
2 3/4cup coconut milk (or other safe milk)
1 cup canola oil
2 Tbsp honey/maple syrup/coconut nectar/corn syrup
3 Tbsp coconut vinegar (or other safe vinegar)

Preheat your oven to 375 degrees F. Prepare your pans--- eitehr use muffin liners for muffins or lightly oil a glass or metal baking dish. This recipe will make about 20 corn muffins or two 8inch circle pans of corn bread. Mix all dry ingredients in a bowl. Once blended, add oil, milk, and honey. Blend well. Immediately before pouring batter into pans, add vinegar and mix until just blended. Pour batter into pans, filling until about 3/4 full. Bake for 15-20 minutes or until golen brown and firm on top. Enjoy!