Tuesday, July 11, 2017


I wasn't planning on cooking anything for the blog that night--hence I had to hurry up and snap a terrible photo right  before I ate what just may be the most amazing mock cornbread in the world ever.

And I made it with no recipe by complete accident.

It has absolutely NO corn in it (GMO or otherwise), is gluten-free and is made up of sprouted ancient grains like amaranth, quinoa and buckwheat with a dash of tapioca and brown rice flours. All organic. All sprouted.

And it was moist, not crumbly at all, absolutely to die for, melt in your mouth, sliced easily, and I swear it almost slid out the pan with no oil needed on the cast iron skillet. Perfection--by accident!

I promised I'd do a post soon with the recipe, then I drizzled that beautiful perfect wedge with organic blackstrap molasses and it was like having cush-cush and Steen's but a healthy version (my Cajun readers will know what I'm talking about). In other words, it was good eating for being so healthy! 

And it got better every day. It was best on the 3rd morning. I just stored it in the oven, like my mother always stored her cornbread.

I told you to be on the lookout for my best-mock-cornbread-in-the-world-ever post and here it is:

1. Preheat oven to 350 degrees

2. Mix following dry ingredients well:

1/2 cup sprouted buckwheat flour
1/2 cup sprouted oat flour
1/2 cup sprouted amaranth flour
3/4 cup sprouted quinoa flour
1/2 cup tapioca flour (tapioca is made from a root and doesn't need to be sprouted)
1/4 cup sprouted brown rice flour
2 tsp baking powder (I like Rumford's aluminum-free)
1 1/2 tsp salt (or 1 tbsp pink salt coarse)
1/2 tsp baking soda (I only use Bob's Red Mill, and there IS a difference)

3. Mix wet ingredients as directed below:

1/4 cup organic butter (half a stick) or coconut oil or avocado oil (but I like butter)
1/2 cup organic milk or buttermilk
3 large eggs (can replace with 1/2 cup soaked flaxseeds with gel)
1/6 cup sweetener (I use organic succanat or organic sugar or honey since it's such a small amount and I think organic sugar is much healthier than artificial sweeteners)

Melt butter then cool, add milk, sweetener and then eggs.

4. Pour wet mix into dry ingredients and mix well with a spoon, careful not to over mix.

5. If batter doesn't look wet enough to you, add more milk. If it looks too wet, add extra amaranth or quinoa flour until it looks right to you (you know what a cornbread batter is supposed to look like).

6. Heat your black iron skillet on the stove. If it is well seasoned, you won't need any butter to oil it, but if it is dry or new, oil it with butter. Pour your "cornbread" batter into the skillet. It should sizzle slightly as you pour it in.

7. Move skillet into preheated oven and bake for 35 minutes until golden brown.

8. Cool for 10 minutes then slice, serve and enjoy.

One of my friends asked why I couldn't just make cornbread with cornmeal since it's easy to find organic cornmeal. I explained that corn is fed to cattle to fatten them up. There's a reason for that. There's a reason the sweetener used in almost everything bad for you is high-fructose CORN syrup. Corn is notorious for fattening us up.

Basically, regular cornbread is a carb. This cornbread is primarily a protein. Everybody knows how important protein is in the morning.

The ancient grains used in this recipe are not really grains, but rather seeds, and they are high in protein (except for brown rice and oats and they are superfoods). Because all grains, nuts and seeds are chock full of anti-nutrients, it's important to sprout them before making them into flour. I buy this flour that is made with sprouted, organic ingredients. Once sprouted, amaranth, quinoa, buckwheat, brown rice and oats are all superfoods, high is soluble and insoluble fiber, vitamins, minerals and trace nutrients. It's basically nutrient-bread, not cornbread.

Some people ignore me when I talk about how important it is to use sprouted grains. I honestly would not eat grains at all if they weren't sprouted and organic. They are bad for you. I swear. I can give you links to all the articles. If you don't know where to get sprouted organic flours like these, just google it or email me and I'll send you links. There are a variety of sources. Email me at thefatladyssong@gmail.com. If I don't answer you back quick enough, comment on one of my blog entries. That should get my attention. :)

Oh, one final note: I wouldn't advise eating my mock cornbread at night. It wakes my brain up. The first time I made it, it was at night and I couldn't sleep after eating it. I thought it might be because I was so excited I'd come up with such a great mock cornbread. Nah. It's got to be one of the ingredients--or the combination, I don't know which. But it's perfect for breakfast if you want your brain operating on all gears. You'll be amazed. Please write to me and tell me if it has the same effect on you. (As an aside, it doesn't just get your brain moving, if you know what I mean. No, no, not that. Although maybe... I'm talking movement in the bathroom, not bedroom, but you never know. It might wake everything up.)

Let me know what you think of it and if it gets you moving!

P.S. Add a half of a miniature can of mexicorn, some peppers (red bell pepper, jalapeno and serrano?) and your favorite mexican cheese to make Mexican Cornbread. What ? I'm telling you to add corn? A few grains of corn in your cornbread won't kill you...

No comments:

Post a Comment