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!


  1. Hi Amanda, I used to go on baby center but I've been so busy lately that I haven't been there in a while. I always check your blog because I love all your recipes but the problem I have is that we still do not have any safe milk to cook!! So I was wondering what suggestions can you give me? A lot of your recipes I could try if it weren't for the milk ingredient LOL! I feel like I'm stuck with the same recipes.
    Christy M.

  2. What is safe? You can make a milk from virtually any seed and/or nut, including but not limited to sunflower, quinoa, flax, sesame, etc. You can also make potato milk. If you still have no milk option, I would first try water. If water by itself doesn't seem to cut it, then I would try a mix of a fruit or veggie puree with water, with the total amount of the mixture equaling the total amount of milk used in the recipe. You may need to play around with it, but I think this should work with most recipes for cookies, cakes and muffins. Good luck and let us know how it goes!