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Golden Cornbread

Michael Bauce

Recipes

Corn Bread

1 cup polenta (soaked overnight if a softer texture is desired)

1 cup whole wheat pastry flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

¼ cup maple syrup

¼ cup olive oil

1 ½ cup oat milk

1 tablespoon rice or apple cider vinegar

1.   In a bowl, combine dry ingredients: polenta, whole wheat pastry flour, baking powder, baking soda and salt.

2. In another bowl whisk together wet ingredients: Maple syrup, oil and milk.

3. Add wet ingredients to dry ingredients and gently mix.

4. Pour batter into an oiled baking pan. 

5. Bake at 350 degrees for 35-45 minutes or until tests done with a tooth pick when inserted into the middle of the bread.

recipe courtesy of Susanne Jensen, adjusted by Michael Bauce

9 thoughts on “Golden Cornbread

    1. Hi Eliz: Yes, you can. I like the texture a bit more with Polenta, but the original recipe called for cornmeal.

  1. Hi there
    Made your 3 Sister Stew ( yummm) and your wonderful Golden Cornbread which was simply delicious … truly the best I have ever made – Thank you

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