Superfast Cornbread

Some friends of mine spent two years teaching in Malawi.  While there, they came across an old Peace Corps cookbook put together by various expats living abroad.  Some of my best bread recipes come from that book.  This recipe is a version of one that was passed on to me from that book.

The best thing about this recipe is that it is so quick and easy that it can be made on a weeknight.  Alternatively, it freezes very well, so it can be made ahead of time and then thawed when needed.  I slice it and then freeze two-piece portions in sandwich bags so that I can easily pull out what I need for a weeknight supper.  Leftover chilli with a couple of pieces of cornbread makes a quick and filling meal.

Makes one loaf or one 8x8" pan.

Ingredients:

3/4 cup cornmeal
1 1/4 cups milk

1 egg
1/4 cup organic canola oil

1 cup wholegrain spelt flour
1/3 cup coconut sugar
1 Tbsp baking soda
2/3 tsp salt

Directions:

1. Preheat the oven to 400 degrees Fahrenheit.

2.  In a small bowl, mix the cornmeal and the milk together and let sit for 10 minutes.  This step is the most important one because it prevents your cornbread from being too crunchy.

3. Mix the oil and egg together and add to the cornmeal and milk.

4. In a medium bowl, mix together the dry ingredients.

5. Add the wet ingredients to the dry ingredients and stir.

5. Transfer the batter to a loaf pan or square pan.  Bake for 30 minutes.  Let cool for 5 minutes.  Transfer to a rack to cool completely.

Options: 

1. The original recipe calls for white flour instead of spelt flour and white sugar instead of coconut sugar.  It will rise higher if you use white flour, but will be healthier if you use whole flour.  You could always use a combination for the best of both worlds.

2. You can add 1/2 cup thawed corn kernels and/or diced jalapeño pepper for more kick.

3. For a vegan version, substitute almond or soy milk and use 1 tbsp ground chia seeds mixed with warm water (let stand for 10 minutes) instead of the egg.

Enjoy!