Preheat oven at 350° for approx. 35 to 40 minutes
Two cups cornmeal (best freshly ground dried whole organic corn)
One cup water
1 1/2 cups Pastry or Un bromated all-natural white flour
1 tsp sea salt
1 Tbsp arrowroot starch
1/3 cup excellent quality oil
One cup of plant milk
3 tbsp maple or rice syrup
½ tsp vanilla
2 Tbsp baking powder mix with
2 Tbsp. plant milk
Mix the corn flour with one cup of water. Set aside for 1 hour to moisten the corn.
Preheat the oven to 350 degrees.
Mix the rest of the dry ingredients together, except the baking powder.
Whip the oil and sweetener together.
Add the rest of the liquid. and mix into the dry ingredients.
Mix the baking powder thoroughly with milk until foamy.
Fold into the batter. Pour into lightly oiled pans and bake. Enjoy the wonderful smell in your kitchen as the bread is baking. I like to use small pans, suitable for gifts and storing.
Bake for about 40 minutes; check to be done at 180 to 190 degrees.
This amount makes three small three by 6-inch pans.
Allow it to cool; keep it well in plastic wrap and the refrigerator.
Warm the slices up on a cast-iron skillet with a lid on the lowest flame, turn once.
Great with beans, soups, tea, and jam.