Corn Bread

An American staple. This simple recipe was inspired by Moosewood Restaurant New Classics by the Moosewood Collective. Sweetened with maple syrup, it is almost like a cake.

Serves 8

1 cup (240 ml) polenta (coarsely ground corn)
1 cup (240 ml) whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
1/4 cup (60 ml) olive oil
1/4 to 1/3 cup (60 to 80 ml) maple syrup
1 cup (240 ml) yogurt, kefir or sour milk

1 Preheat the oven to 425°F (225°C).
2 Line a rectangular baking pan (5 x 10 inches or 12 x 25 cm) with parchment paper.
3 Mix all of the dry ingredients in one bowl.
4 Mix all of the wet ingredients in another bowl.
5 Pour the wet mixture into the dry mixture and stir.
6 Pour the batter into the pan and bake for 20 to 25 minutes. To check whether the bread is ready, insert a wooden toothpick into the center. When the toothpick comes out dry, the bread is done.

Serve with butter.

Variation: The batter also lends itself to making individual corn muffins. Line a muffin tin with paper muffin cups and fill each cup halfway. Bake for 15 minutes.