One of the reasons I hate to follow recipes is because I always end up buying ingredients that I use once, and then never use again (sort of like the tahini in my last post). I bought corn flour for this recipe, but had a ton left over because the recipe called for such a tiny amount. I wanted to find a good recipe for which to use the rest of the flour, but failed (seriously, look up “recipes with corn flour” and you will be very disappointed!). I finally read the corn flour package and it said that you could “use it in any of your favorite cornbread recipes, in place of corn meal, for a richer cornbread”, so I tried it out with the following recipe;
- 2 cups corn flour (whole grain)
- 6 tablespoons sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- 1 cup buttermilk (I used 1 cup unsweetened vanilla almond milk + 2 T lemon juice)
- ¼ cup olive oil
- 3 jalapeno peppers, seeded and finely chopped
- In a bowl, combine the first six ingredients. In another bowl, whisk the eggs, buttermilk and oil. Add to the dry ingredients and stir just until moistened. Stir in jalapenos. Pour into a greased 9-in. square baking pan. (** I greased mine with garlic olive oil! **)
- Bake at 400 degrees F for 20-22 minutes or until a toothpick inserted near the center comes out clean. Cut into squares or wedges. Serve warm.
So tasty! Stay tuned for my next post, which will include the recipe for this FODMAPs-free turkey chili (below), a modified version of a Joy Bauer turkey chili recipe.
Remember my butternut squash cookies? Nick loved them so much that I also tried them using only corn flour. They were delicious, by the way.
QUESTION:Do you like cornbread? What’s your favorite kind? Have you ever used whole grain corn flour for your cornbread? It truly does make a richer cornbread!