Page 454 of Nourishing Traditions states that "Traditional recipes call for soaking corn or corn flour in lime water. This releases nicotinamide (vitamin B3), which otherwise remains bound up in the grain."So, I squeezed as much juice from the lime as I could and added enough water to cover the 1 cup of cornmeal in my mixing bowl, and let it sit overnight, then use the following recipe (as though I already used 1 cup of cornmeal and 1 cup of water) . It was scrumptious, healthy, vegan and perfect!
***Apparently the lime juice I used is not right...they were referring to the akalai powdery stuff! Well, it turned out nicely, perhaps it was just the soaking!
Golden Cornbread (from Food for Paradise)
1 cup yellow cornmeal *
1 cup all-purpose flour
3 teaspoons baking powder
1/3 cup sugar
1/2 t. salt
1/4 c. oil
1 c. water *
Combine all ingredients and mix until smooth. Pour into 9 inch square pan and bake in preheated 425' oven for about 30 minutes. Cut into squares and serve warm. A nice bread to serve with chili!
The lime for soaking corn/cornmeal is not the citrus fruit but calcium hydroxide. Oops.
ReplyDeleteThe lime for soaking corn/cornmeal is not the citrus fruit juice but calcium hydroxide.
ReplyDeleteLove cornbread! Cornmeal used to be quite difficult to find in the UK before polenta came on the scene :) But isn't the lime in this case as in caustic lime rather than citrus lime?
ReplyDeleteThat is a wonderful tip! I love making cornmeal pancakes, so I am will definitely soak mine in some lime water rather than just plain water. Thanks!
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