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
Can you substitute corn meal ?
Hi Eliz: Yes, you can. I like the texture a bit more with Polenta, but the original recipe called for cornmeal.
Can anything be substituted for the wheat pastry flour to make this gluten free?
Yes, you can sub a gluten-free mix with good results.
Looks yummy. Why do you add vinegar?
It is sour (acid) and has a pleasing flavor.
Thank you!!!
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
Happy to hear Susan! : )
Curious about soaking the polenta: when I have made cornbread in the past, they seem to be very dry. So this may help. Silly question but is it soaked in water and then drained?
Also, I have started steaming instead of baking and have had trouble with cooking times… would by chance you know if it would be the same cooking time?
Thank you very much and so enjoy many of your recipes.
Hi Susan- Thanks for your interest! Soaking Polenta helps soften it, but it’s not essential. I actually like more texture ion this dish, so I don’t soak. If you soak, you don’t have to drain as you would be losing some nutrients and flavor. Steaming sounds like a good alternative, but I have no experience doing that. Experiment!