Sunday, October 30, 2011

Corn Bread

Corn is drying by nature, which is ideal for those wanting to remove excessive moisture from their body. 
Corn bread is a nutritious replacement for your morning wheat toast or quick snack.  
Yellow corn is rich in iron, sodium and fibers.

1 cup cornmeal
1 cup of fresh yellow corn.
½ cup barley flour
½ cup oat flour
½ tsp sea salt
1 tsp baking powder (3/4 tsp if cooking at high altitude)
1 ½  of vegetable stock and 1 cup water
1 tbsp ghee

Sift the dry ingredients together. Then mix all ingredients in a bowl. Let stand covered for one hour. Preheat oven to 350 degrees. Bake in a well-greased bread pan or 8 by 8 baking pan for 40 to 45 minutes. Serve immediately.

Makes 1 loaf, or 9-12 squares.

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