Recipe – Multi-Grain Cornbread

Recipe by Holly Nelson, created in the ’90s. 

Okay, so is it an oxymoron to call Corn Bread, Multi-Grain? Well, cornbread is usually two grains anyway: wheat and corn. But MY version calls for several organic ground whole grains and seeds.

Ingredient Profile:

Teff, is an annual grass, a species of lovegrass from the northern Ethiopian Highlands of Northeast Africa. The seeds from this grass are the smallest “grain” or protein seed used for nutritional purposes, and includes all 8 essential amino acids for humans. It looks like very very fine coffee grounds. They are very high in dietary fiber, iron, protein and calcium, AND it is gluten-free. Injera, the spongy Ethiopian bread, is made of teff flour. I get Bob’s Red Mill Whole Grain Teff, and grind it in my blender until it is like flour. You could also use a coffee mill to do the same thing. I only grind what I need as I need it.

Flax Seeds are the other wonder-seed! Containing some of the most healing agents, and soluble and insoluble fiber, it has a healthy effect on the brain, nerves, joints, heart, gut, etc. Each tablespoon of ground flaxseed contains about 1.8 grams of plant omega-3 essential fatty acids. Flaxseed contains 75-800 times more lignans than other plant foods, which is excellent for its plant estrogen and antioxidant qualities. I also grind whole organic seeds as I go. Leave them in the hull until you grind them, and in the freezer to stay fresher longer.

TIP: serve hot with Really Raw Honey. They even have a fermented honey, now, for better digestion!

Ratings Chart: †††=advanced skill & yummy ††=regular skill & yummy †=easy & yummy

Rating †     Servings 8-10     Prep 20 mins     Oven 400°      Bake 15 mins

For best results, bake in a 10″ round iron skillet or a large round clay deep-dish baking dish.

Stir together:

  • 1 cup organic whole-wheat or spelt flour
  • ½ cup organic cornmeal
  • ¼ cup teff meal
  • ¼ cup organic flax seed meal
  • 2 tbl. xylitol
  • 2 ½ tsp. aluminum-free baking powder
  • ¾ tsp. sea salt

If using 10″ cast-iron skillet or 9″ x 1½” round metal baking pan:

Put 1 tbl. butter in pan. Place in 400° oven about 3 minutes until butter melts. Remove pan from oven and swirl to coat bottom and sides of pan.

In small bowl, combine:

  • 2 beaten eggs (cage-free)
  • 1 cup soy, almond, or cow’s milk
  • 1 cup melted butter, or virgin coconut oil

Add moist mix all at once to dry mix. Stir only until moistened. There WILL be lumps, they are okay. Pour batter into hot skillet or pan, or into cold un-greased clay baker. Bake for 15 minutes, or until toothpick in center comes out clean and bread bounces back to touch. Enjoy!

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