This really more-ish Arizona corn bread recipe is excellent healthy heart food. More a cake than a bread with rich sources of iron and essential fatty acids …
Arizona CornBread is Healthy Heart Food.
It’s warm, oven fresh, comfort food and is an unrisen loaf with the consistency of a firm cake, rather than that of a commercially produced loaf.
Corn bread is decidely more-ish but you should not eat it all at one meal.
Corn is an excellent source of fibre, essential for removing cholesterol from the digestive tract, as well as being a delicious alternative to wheat. It is rich in iron for red blood-cell health and also in magnesium for regular heart function.
Sunflower seeds contain essential fatty acids to protect the artery membranes, reduce accumulating cholesterol and are a good source of fibre.Ingredients … You will need for Arizona cornbread
- 2 eggs
- 500ml (18fl oz) of rice or oat milk
- 2 teaspoons of baking soda
- 225gm (8oz) of yellow cornmeal
- 120gm (4¼ oz) of strong brown wheat flour
- 75gm (3oz) of sunflower oil
Preparation and Cooking
Heat your oven to 190ºC (375ºF) and grease a 20x20x5cm (8x8x2in) baking tin.
In a medium sized bowl, beat the eggs until frothy. Stir in the rice or oat milk and add baking soda.
Beat in the cornmeal and brown bread flour until a smooth batter is formed, with small air bubbles throughout (this is best done by hand).
Pour the mixture into the baking tin and place in the centre of the oven for 25-30 minutes, or until a knife inserted into the middle comes out clean. Turn out of the tin and either serve hot or allow to cool.
As Arizona Corn Bread contains no preservatives, it should be stored in an air-tight container in the fridge.
Enjoy this delicious cornbread for breakfast with a little organic natural yoghurt poured over the top, or with scrambled or poached egg.
