Corn Bread w/Apple and Sage

With a month-long dietary cleanse going on, focused on organic veggies, fruits, nuts, and whole grains, I began to appreciate the vegetarian’s dilemma. While fresh, organic vegetables can be so flavorful, it’s also nice to offer a well-seasoned treat on occasion, to go with the beans or tofu. Another feature: This recipe is gluten-free, with no refined sugar. Yes!

I made the following recipe using whole grain, organic corn flour from the health food store, and I even substituted some of my coconut milk for the buttermilk; either one works just fine. The addition of some maple syrup and frozen apple juice concentrate eliminates the need for refined sugar, while adding extra flavor and moistness. Serves 8 as a side dish.

In a 12″ skillet, grill the following in a dash of olive oil, until translucent, about 10 min.: > Half of a medium onion (about ¾ c.), chopped > ½ c. celery, minced

To the cooked onion and celery in pan, add: > 1 med. apple, peeled, cored, and diced (about 1 c.)

Cook the apple/onion mix just a minute or so. Turn off heat and add: > 2 TBS. fresh chopped sage (or 2 tsp. dry)

In a separate bowl, beat: > 2 eggs

Also add to the egg bowl: > ¼ c. frozen apple juice concentrate > ¼ c. maple syrup > ¼ c. olive oil > ¾ c. buttermilk (or substitute regular milk w/lemon added, or coconut milk) > ⅓ c. golden raisins

Mix the dry ingredients separately: > 1 ½ c. corn flour, not degerminated (find at health food stores) > 4 tsp. baking powder > ¼ tsp. salt

To the egg bowl, also add: > The grilled mix > The dry ingredients

Mix everything up, stirring just until smooth. Add a splash of olive oil to the iron skillet, and pour the batter into the skillet. Bake at 375° for 20 min. or so, until golden. Serve warm or cooled off. It’s good either way!

 

 

Jennifer Cote’s cookbook, From the Land of Milk and Honey, is available online at Winepress Books. (Or at Amazon.com)

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Jen also has a few extra devotional thoughts at Recipe for Life.