Ingredients
- 3 tbsp of nutrient-rich chia seeds
- 1 ½ cups of comfortably warm water
- ½ cup of golden sucanat sweetness
- ¼ cup of luscious agave nectar
- 1 ½ cups of wholesome cornmeal
- 1 cup of nutty spelt flour
- 2 tsp of leavening baking powder
- 1 tsp of savory salt
- 1 ½ cups of sweet frozen corn kernels
Step 1
To begin, preheat your oven to 375 degrees F (190 degrees C) and generously grease a loaf pan for baking.
Step 2
Next, start by soaking chia seeds in warm water for about 5 minutes until they plump up, then carefully drain them.
Step 3
In a blender, combine the soaked chia seeds and blend until they form a smooth paste. Introduce sucanat and agave nectar into the mix, blending once more until everything is well incorporated.
Step 4
In a separate large mixing bowl, sift together cornmeal, spelt flour, baking powder, and a pinch of salt. To this dry mixture, add frozen corn kernels along with the chia seed blend, stirring until just combined.
Step 5
Transfer the batter into the prepared loaf pan and bake in the preheated oven. Keep an eye on it and when a toothpick inserted into the center comes out clean, usually after 25 to 30 minutes, it's ready.
Step 6
Let the loaf cool in the pan for about 10 minutes before gently removing it to cool completely on a wire rack. This will help it set perfectly for slicing and serving.
Extra Tips & Suggestions
- 1. Utilize airtight containers to store your cornbread mix, ensuring it remains fresh and ready for baking at a moment's notice.
- 2. Consider repurposing glass jars to store your dry ingredients, such as cornmeal and almond flour, keeping them neatly organized and easily accessible.
Reviews
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