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! : )