Yes. I’m writing about cornbread yet again. I can never get enough of it, and this is quite possibly the tastiest cornbread I’ve ever had. Even better, it involves only cornmeal, which is soaked overnight in milk, resulting in the most tender, moist, nutritious, delightfully gluten-free cornbread you could dream of.
UPDATE (3/7/17): Didn’t have any dairy, or other “milk,” so used some beet cooking water I had saved instead. Made for a fun bright pink dough, though the final product had only the slightest blush on the crust. I imagine this could make for a fun cooking project with kids! Also since it was a last minute decision for a quick meal, I didn’t soak the batter overnight… since I was using masa harina, this didn’t make much difference nutritionally. I only used 1/4 cup melted butter. It was fantastic!
2 cups cornmeal
1 1/2 cups milk of your choice (orange juice also works great, or you can replace 1/2 cup with yogurt or kefir)
1/2 cup melted butter or oil
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
A few handfuls fresh or frozen corn kernels (optional)
Combine cornmeal and milk in a bowl, then cover and place in fridge to soak for several hours or overnight. When you are ready to bake the cornbread, preheat the oven to 400ºF. Then simply combine the remaining ingredients and gradually stir them into a bowl, pour into a greased 9×9″ baking dish, and bake 25-35 minutes, until a knife inserted into the center comes out clean. Yum!