My Nana loved cooking with cornmeal. She thought it was good food, especially for youngsters. She felt it kept them full for more extended periods. Cornbread and cornmeal pudding were regular staples at Nana’s house. But the cornbread was my favorite. Nana was not a vegetarian, but the only milk she used in her baking was coconut milk.
So, if you would like to try Nana’s cornbread, here is a modern version of the recipe.
1 ½ cup all-purpose flour (sieve flour to get rid of lumps)
1 ½ cups Cornmeal (fine or coarse)
1 teaspoon baking soda
1 tablespoon Baking powder
1 teaspoon Kosher salt
2/3 cup sugar
1 teaspoon vanilla extract
2 cups Almond milk (Homemade coconut milk works better)
2 teaspoons Vinegar (apple cider vinegar)
1/2 cup Coconut oil
• Heat to 375 degrees. Use some coconut oil to grease a 9 x 9 pan.
• Whisk dry ingredients in a large bowl.
• Whisk wet ingredients in a separate bowl. Then pour wet ingredients into the dry ingredients. Stir until combine.
• Pour batter into your prepared pan.
• Bake for 30 minutes or until a toothpick which you inserted in the center of the bread comes out clean.