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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!
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4 comments:
The lime for soaking corn/cornmeal is not the citrus fruit but calcium hydroxide. Oops.
The lime for soaking corn/cornmeal is not the citrus fruit juice but calcium hydroxide.
Love 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?
That 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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