Our family loves cornbread. It’s an easy quick soup side. We make it with yellow cornmeal (as shown here) or with blue cornmeal.
Blue cornmeal has some nutritional advantages (contains some minerals yellow doesn’t) and is particularly beneficial for those with some Native American heritage. I and our two adopted children have some Native American roots, so, as a family, we prepare it both ways. It’s kind of fun making “blue bread” anyhow – along the lines of Dr. Seuss’ “green eggs and ham”!
1 ½ cups cornmeal*
¾ cup brown rice flour
¾ cup sorghum flour
2 tsp. baking powder
1 tsp. sea salt
1 ¾ cups water
1 tsp. apple cider vinegar
¼ cup oil/butter
up to ¼ cup honey**
1/3 cup ground flax
Combine ingredients above line in a large mixing bowl. Whisk together the ingredients below the line and then combine with the dry ingredients. Pour into an oiled 8 ½ x 11 rectangular baking pan (or a large cast iron skillet) and bake at 400 degrees for 30 minutes.
* blue or yellow cornmeal
** or agave or maple syrup
Excellent served with soup, stew or chili.
© 2010 Kim Wilson, www.simplynaturalhealth.com
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