Traditional cornbread recipe made with soaked flour and meal. This Southern treat is gluten-free, easy to digest, and delicious for breakfast or a side dish with dinner.
Corn has a bad rap these days. Truth be told, however, it is a healthy food when nonGMO cornmeal is soaked in limewater before cooking or baking.
This careful preparation makes corn much more digestible. In particular, it liberates Vitamin B3 (niacin). This is very important if corn is a staple in the diet, as it prevents the serious disease known as pellagra.
In my home state of Florida, Native Americans traditionally consumed soaked cornmeal that was slow-cooked for several hours into a soup called sofkey.
Applying this wise principle to baking, the soaked meal can be transformed into cornbread for a Southern-style treat that is just as digestible.
I like to enjoy a generous square of cornbread with a slab of butter and a drizzle of raw honey. It makes a yummy and filling breakfast.
Soaked cornbread is also delicious with lunch or dinner smothered in homemade chili or grassfed beef stew.
Traditional Soaked Cornbread
Mix the buttermilk (or soured raw milk), lime water, corn meal and flour in a bowl. Cover with a cloth and leave on the counter overnight or for a minimum of 12 hours. You may soak as long as 24 hours.
Preheat oven to 350 °F/ 177 °C
In a mixing bowl, beat the eggs well. Add melted butter, maple syrup, baking soda and sea salt.
Blend this mixture into the bowl with the soaked corn flour/meal to form the bread batter.
Pour batter into a 9X9 greased pan. Bake at 350 °F/ 177 °C for one hour or until a knife inserted in the middle comes out clean.
Remove from oven and let cool for 10 minutes. Slice and serve. Refrigerate what you won’t use in two days. This bread freezes well too!