I like to serve this corn bread with braised short ribs (Cybil Pascale's recipe includes bacon and fennel-delicious!) and sweet potato fries. Add a simple salad and you have a great meal for dinner parties. My toddler does not care for the short ribs, but he eats the corn bread, sweet potato fries with some avocado and cucumber slices.
The original recipe is from Bakin' Without Eggs. I changed just a few things.
What you need:
|toddler favorite: shredded lamb, veggies|
(he didn't touch the kale chips today!)
1 1/4 cups unbleached all-purpose flour, sifted (I have used other flour varieties)
1/2 cup sugar (I use Wholesome Sweeteners)
1 1/2 tablespoons baking powder (This is amount recipe calls for, you may want to play around)
1 cup milk
1 tablespoon apple cider vinegar
1/2 cup sour cream
1 teaspoon alchol-free vanilla extract
1/2 cup frozen corn kernels
What to do:
Preheat oven to 350 degrees. Lightly butter loaf pan or muffin cups
In a large bowl, combine cornmeal, flour, sugar and baking powder. Stir in milk, vinegar, sour cream, and vanilla until blended. Fold in corn.
Spoon batter into loaf pan or muffin cups. If using muffin cups, fill three-quarters full.
Bake until golden brown on top and toothpick comes out clean.