Sunday, April 10, 2016

Homegrown Cornbread

It's a wonderful feeling to make something to eat with ingredients you grew or made yourself.  This week I made a delicious blender cornbread with corn* we grew in last year's garden, eggs laid by our own hens, kefir we made from local raw milk, and wheat-free flour we ground.  The sweetener was even local maple syrup.  The result -- a light delicious cornbread that was truly homemade!

Recipe: Blender Cornbread 

2/3 cup kefir
1/3 cup almond milk (or soy or regular milk)
2/3 cup dry corn
1/3 cup oats
1/3 cup quinoa (sometimes I split this with brown rice)
3 Tbs maple syrup (more isn't bad, either)
1/4 cup melted coconut oil (or butter or butter substitute)
2 eggs
2 tsp baking powder
1 tsp salt
1/2 tsp baking soda

Preheat oven to 325 degrees.  Grease an 8x8 glass baking pan.
Grind the corn and grains in the blender.  Add kefir, syrup, and oil and blend until smooth.
Blend in eggs for 2-3 minutes on high speed.  Add baking powder, salt, and soda and mix just enough to blend in.
Pour batter into baking pan and bake for 25-35 minutes (be sure to use a tester).

*Last year's corn was Cherokee White Eagle from Baker Creek Heirloom Seeds.

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