(Photo via Sunny Lam)
This hearty corn bread packs a powerful punch with organic spices like pepper and fresh, local organic garlic scapes. If you’re baking for non spice lovers the scapes and red onion will more than make up for it.
I baked the first one for FoodCycles volunteers in July 2009 and they absolutely loved it.
The Stuff
1/2 cup wheat bran
1/2 cup flour
1 cup corn meal
1 cup oats, quick
1 sprig of finely chopped garlic scapes (15 cm)
1 tsp salt
1/8 tsp pepper flakes
1/8 tsp black pepper, ground
2 tsp dill, ground
1-3 drops of hog pepper sauce, very hot
2 tsp baking powder
1 tsp baking soda
1/8-1/4 cup canola oil, cold pressed
1.5-2 cup water (suggest 1 3/4 cup)
Getting Down to Business
Preparation Time: 10 min
Oil an 8 x 8 baking dish or pan and set aside.
Mix together all of the dry ingredients in a mixing bowl.
Pour in the water and add the drops of hot sauce at this stage.
Mix everything thoroughly and pour into the dish.
Preheat the oven to 450 F and bake for 25-30 minutes (30 is safe with so many vegetables). Bake until the crust is golden brown and the bread is pulling away from the sides.
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