Vegan Corn Bread
no flour
This bread can be a gluten-free coffee cake. Increase sugar and use a can of fruit instead of creamed corn.
Do not use a flax egg or corn starch, because it only results is a rubbery texture. Don't bother with the "let-batter-sit before-baking" idea either, it also adds to the rubbery or "pudding" texture. I have not yet tried using a can of corn kernels instead of the canned cream corn. This cornbread is more of a cakey texture. I like the "chewy" of the crust. I miss the "gritty" but I don't miss the "crumbly" I remember from before fasting recipes. Probably the corn meal was coarse. Today what they call corn meal is really a flour — a fine grind.
preheat oven 425°
wire whisk or sift:
2 cups corn meal (or corn meal + barley malt powder)
2 Tbls sugar
2 tsp. baking powder
1 tsp. salt
½ tsp. baking soda
½ tsp. citric acid/cream tartar if not using vinegar
2 Tbls. diatomaceous earth.
in separate bowl mix:
1 can cream-style corn
2 cups water (1½ + ½ more if needed)
2 T. vinegar if not using citric acid
add wet to dry and whizz with blender
glass pan
Pyrex 8"X11" — 2 qt.
parchment paper
bake 45 minutes
