1 cup corn flour
1 cup yellow cornmeal
½ cup white sugar
(Recommendation:
use ⅔ cup honey instead!)
½ teaspoon salt
2 teaspoons baking powder
1 teaspoon yeast
1 egg
1¼ cup almond milk (sweetened vanilla)
⅓ cup vegetable oil
¼ cup honey for topping
Directions
§
Preheat oven to 400 degrees F (200 degrees C).
Spray or lightly grease a 9 inch round cake pan or a bunch of smaller pans (my
preference).
§
In a large bowl, combine flour, cornmeal, sugar,
salt and baking powder. Stir in egg, milk and vegetable oil until well
combined. Pour batter into prepared pan.
§
Drizzle honey on the top center of the batter in
the pan; use the tip of a fork to mix it into the top ⅛” of batter.
§
Bake in preheated oven or toaster oven for 20 to
25 minutes, until the top is golden brown, or until a toothpick inserted into
the center of the loaf comes out clean.
§
Also: this batter is good for griddle cakes: ⅓ cup of batter on a hot griddle with oil or
melted butter. Sprinkle top with ground chocolate nibs & roasted paprika. Flip it when it's ready & drizzle honey on the cooked side while the other side is cooking.
No comments:
Post a Comment