Savory Northern Corn Bread Recipe

Submitted By: Toby from Milwaukee.

Savory Northern Corn Bread Notes

This is NORTHERN corn bread at its best; moist, tender, savory, beautiful, fabulous!

  • 1 1/2 Cups rice milk or rice and soy milk combination
  • 1 large egg
  • 3 Tablespoons melted butter
  • 4 Tablespoons pure maple syrup
  • 2 Tablespoons dried red bell peppers
  • 3/4 Cup all-purpose flour
  • 1 Cup finely ground corn meal
  • 1/2 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 Cup whole wheat flour
  • 1 1/2 teaspoons baking powder
  • 1/3 Cup freeze-dried sweet corn
  • 1 1/2 Tablespoon dried cilantro
  • Optional: 3 Tablespoons taco nacho seasoning
Serves / Yields


Preparation Instructions

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.

Helpful Hints

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.

Quick Shopping List

Bell Peppers, Red or Green Dehydrated Diced Pieces
Mixed Diced in a glass jar
In a 1/2 cup shaker jar, net wt. 1 ounce
La Baleine French Sea Salt, Coarse or Fine
Fine Grain
26 oz. container
Corn, Freeze Dried Super Sweet
Whole, bulk only
4 oz.
Broken Leaf, in a glass jar
1/2 cup shaker jar, net wt.1/2 oz.
Taco Nacho Salad Seasoning Spice Blend
In a glass jar
1/2 cup shaker jar, net wt. 2.75 oz.

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