Cornbread

I made a batch of cornbread from whole corn, and it's pretty good. I think freshly ground corn tastes better than the cornmeal available in stores.



Cornbread recipe:

Combine in a mixing bowl:

2 cups yellow corn ground into meal, or already ground cornmeal
1 cup sprouted brown rice ground into flour, or flour of your choice
2 cups fresh apple juice
1/2 teaspoon sea salt

Let sit for 24 hours. You may need to add some water to make it batter consistency. Add 1 Tablespoon baking powder, and stir just until mixed in. Pour into a very lightly oiled 8" or 9" square pan. Bake at 350 degrees for about 50 minutes, until firm to the touch in the center. Let cool a bit before cutting into squares.

I wonder what it would be like with carrot juice instead of apple juice. I think I'll try that next time.