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This is NORTHERN corn bread at its best; moist, tender, savory, beautiful, fabulous!
Preheat oven to 400º. Grease or butter a 10” glass pie pan.
In a large bowl, whisk the rice milk, egg, oil or butter and maple syrup until blended. Do not over beat. In a medium bowl, combine the dry ingredients until mixed. Pour the dry ingredients into the wet and mix only to combine. Do not over mix. Pour into prepared pan and bake 22-23 minutes or until a knife inserted into the center comes out clean but not dry. Store one day at room temperature.
Using rice or rice and soy milk combination gives this bread a lovely moist tender crumb. If the corn bread lasts more than one meal, it can be kept at room temperature for at least one day. If it needs to be refrigerated, just gently reheat to regain the lovely tender crumb.
This recipe was provided by Toby Colton from Milwaukee.