 Blender Cornbread This recipe is adapted to the Two Stage Process |
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| Assemble Ingredients and Equipment |
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STEP #1 BLEND IN BLENDER FOR 3 TO 5 MINUTES: |
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| Cultured milk or sour raw milk (plain yogurt thinned with a little water to the consistency of buttermilk, or plain kefir, or buttermilk) |
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| Maple Syrup or Honey |
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| Whole Dry Corn (or half may be a different grain such as 2/3 cup whole wheat pastry grain or 3/4 cup Kamut® grain) |
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| Melted
Butter or Melted Coconut Oil (add coconut oil gradually after getting the blender started) |
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| Blend
on high speed 3 to 5 Minutes |
| Optional
(Recommended) Cover blender Let batter stand at room temperature overnight or about 7 hours Measure and sift dry ingredients below in advance Preparation Tip: Leave yourself a note to add eggs |
| Second Stage |
| Preheat Oven to 350°F (175°C) |
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| Eggs & Reblend until smooth (You can test smoothness buy rubbing some of the batter between your fingers--some people do like a little coarseness in the texture of corn bread.) |
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| Baking Powder |
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| Salt |
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| Baking soda |
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| Do Not Over Mix Leavenings! |
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STEP #3 POUR BATTER IMMEDIATELY INTO GREASED BAKING PAN. BAKE UNTIL KNIFE OR TOOTHPICK COMES CLEAN OUT OF CENTER. |
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| Spray Pan |
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| Pour |
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| Bake at 350°F (175°C) for 25 - 35 minutes or until knife or toothpick comes clean out of center |
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| Test for Doneness |
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| Serve Hot |
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| Enjoy! Home Directory |
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SueGreggCookbooks