Soaked Blender Cornbread

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Adapted from Sue Gregg’s Meals In Minutes Cookbook, this is our favorite cornbread recipe.  You don’t need a grain mill for this recipe, just a blender!  This is a great way to prepare whole grain quick breads if you don’t have a grain mill.

You’ll notice that I use popcorn instead of yellow corn for it.  It is great!

Ingredients & Directions:

1. Place in blender; blend at high speed 3-5 minutes:

1 cup cultured milk or sour raw milk (plain yogurt thinned with a little water to consistency of buttermilk, or plain kefir, or buttermilk)

3 tablespoons maple syrup or honey

2/3  cups dry corn (I use dry popcorn…yum!)

2⁄3 cup whole wheat pastry grain or 2/3 c cup spelt grain

1⁄₄ cup melted butter or melted coconut oil (add coconut oil gradually after getting the blender started)

2.  Cover blender and let stand at room temperature for 8-24 hours for improved nutritional value.

3.  Preheat oven to 325°, grease 8×8 glass baking pan with soft butter.

4. Blend in eggs for 2 or 3 minutes on high speed; combine baking powder, soda and salt; add them at the last, just to blend in:

2 eggs

2 teaspoons baking powder

1 teaspoon salt

1⁄₂ teaspoon baking soda

5.  Pour batter immediately into buttered baking pan.  Bake for 25-35 minutes or until knife comes clean out of center.

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