Sweet Gluten Free Gourmet Cornbread Recipe with Masa Flour | mexican food gluten free | Orangesandavocados

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Barbara’s book, Conquering Arthritis, is available on Amazon.com:

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I grew up in the southern United States where cornbread is a staple food. Cornbread has a long history of being a simple and inexpensive food for sustaining life and limb, even during hard times. In this recipe I created an extra tasty version that is also extra healthy.

Ingredients:

2 cups corn masa flour (unlike regular corn flour, masa flour has been treated with an alkali solution to increase the bioavailability of niacin in the corn and allow the flour form a dough.)

1 quart Kefir (To make your own Kefir click here. In brief, pour milk into a quart canning jar containing a kefir grain. Let sit a day or two at room temperature. The kefir is ready when its texture is thick and creamy.)

1/2 cup water (if necessary)

6 oz. parmesan cheese (optional)

2 onions diced (optional)

Almond Oil (or any other oil that is safe for you)

Sea salt

Instructions:

1. Mix 1 quart kefir and 2 cups corn masa flour in a mixing bowl and let the mixture sit overnight.
2. If the batter is too stiff after sitting all night, add 1/2 cup of water (the more water you add, the less stiff the batter). Mix until the batter has absorbed all the water.
3. Optional: Mix 6 oz. of parmesan cheese into the batter. If you are intolerant to cheese, skip this step.
4. Optional, but it will add sweetness and texture. Dice 2 onions. Add almond oil (or any other oil that is safe for you) to a frying pan. Add onions. Sauté onions until lightly brown. Add them to the batter and mix well. If you have a negative food sensitivity reaction to onions, skip this step.
5. Add sea salt to mixture according to taste.
6. Coat the surface of a baking pan with an oil of your choice. I used corn oil because I was already using corn masa flour and therefore it wasn’t introducing another food. Pour the batter into a baking pan with a lid. I used an enamel baking pan with a lid: Granite Ware 6106-6 13-Inch Covered Oval Roaster because the enamel transfers heat well and the lid allows for slow cooking times without drying out..
7. Bake in a conventional oven slowly (so the bacteria have time to transition into a form that is resistant to heat and stomach acid) for 2 hours at 250 degrees Fahrenheit. Solar oven: 2-3 hours at 250 degrees Fahrenheit.
8. After 2 hours remove from oven. If the cornbread is not firm enough, then put back into the oven and check every 20-30 minutes until you get the consistency you want. If you added cheese, the cornbread will firm up as it cools.
9. Enjoy your freshly baked cornbread!
mexican food gluten free

Visit my website at:

Barbara’s book, Conquering Arthritis, is available on Amazon.com:

For more information about Barbara Allan, check out her Google profile:

I grew up in the southern United States where cornbread is a staple food. Cornbread has a long history of being a simple and inexpensive food for sustaining life and limb, even during hard times. In this recipe I created an extra tasty version that is also extra healthy.

Ingredients:

2 cups corn masa flour (unlike regular corn flour, masa flour has been treated with an alkali solution to increase the bioavailability of niacin in the corn and allow the flour form a dough.)

1 quart Kefir (To make your own Kefir click here. In brief, pour milk into a quart canning jar containing a kefir grain. Let sit a day or two at room temperature. The kefir is ready when its texture is thick and creamy.)

1/2 cup water (if necessary)

6 oz. parmesan cheese (optional)

2 onions diced (optional)

Almond Oil (or any other oil that is safe for you)

Sea salt

Instructions:

1. Mix 1 quart kefir and 2 cups corn masa flour in a mixing bowl and let the mixture sit overnight.
2. If the batter is too stiff after sitting all night, add 1/2 cup of water (the more water you add, the less stiff the batter). Mix until the batter has absorbed all the water.
3. Optional: Mix 6 oz. of parmesan cheese into the batter. If you are intolerant to cheese, skip this step.
4. Optional, but it will add sweetness and texture. Dice 2 onions. Add almond oil (or any other oil that is safe for you) to a frying pan. Add onions. Sauté onions until lightly brown. Add them to the batter and mix well. If you have a negative food sensitivity reaction to onions, skip this step.
5. Add sea salt to mixture according to taste.
6. Coat the surface of a baking pan with an oil of your choice. I used corn oil because I was already using corn masa flour and therefore it wasn’t introducing another food. Pour the batter into a baking pan with a lid. I used an enamel baking pan with a lid: Granite Ware 6106-6 13-Inch Covered Oval Roaster because the enamel transfers heat well and the lid allows for slow cooking times without drying out..
7. Bake in a conventional oven slowly (so the bacteria have time to transition into a form that is resistant to heat and stomach acid) for 2 hours at 250 degrees Fahrenheit. Solar oven: 2-3 hours at 250 degrees Fahrenheit.
8. After 2 hours remove from oven. If the cornbread is not firm enough, then put back into the oven and check every 20-30 minutes until you get the consistency you want. If you added cheese, the cornbread will firm up as it cools.
9. Enjoy your freshly baked cornbread!