Niti’s version of Fermented Wheat Free Cast Iron Corn Bread
Prep time: 5 minutes (+soaking grains overnight or + 2 days of fermenting the grains on your kitchen counter) Cook time: 30 minutes Yield: 1 cornbread pan
2 cups Faucette Farms GMO FREE cornmeal
1 teaspoon real salt
2 teaspoons baking soda
1 teaspoon arrowroot
1 Soy & GMO Free egg (1/3 cup, out of shell) at room temperature, beaten
4 tablespoons (1/4 cup) unsalted butter, melted and cooled
1 ½ cups plain RAW yogurt, at room temperature (can substitute an equal amount of RAW sour cream or buttermilk)
4 tablespoons (1/4 cup) honey, maple syrup *optional- no sweetener is required but since I ferment my grains the sweetener is partially eaten up by the beneficial bacteria in the cultured dairy and helps us avoid a bitter tang in our corn bread.*
· In a large bowl place all the dry ingredients and whisk to combine well. In separate bowl, mix the liquid ingredients and whisk to combine well. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. The mixture may be relatively thinner if you used buttermilk.
*I like to ferment any grains we consume. Soaking them in cultured raw dairy naturally produces an acidic environment that will pre-digest those grains for us. Fermentation naturally neutralizes anti-nutrients. Fermentation will naturally increase the vitamin content of your grains, giving you a more nourishing food product. Fermentation naturally decreases the starchiness of grains as the friendly organisms eat it up and produce acids.
I would allow this mixture to soak for 2 days or until the mixture has tiny bubbles (our raw dairy can ferment grains as fast as 24 hours) in the mix and also smells a little tangy. I find it easiest to jar the mixture in a wide mouth mason jar that I cover with a piece of cheese cloth and secure on the jar using the mason rim.
If you haven’t planned well, you can simply SOAK the grains overnight and still improve on its digestibility but fermentation really neutralizes the grains negative effects on your digestive system.
· Preheat your oven to 400°F. Grease a 12-inch cast iron skillet or an 8-inch square or round pan, and set it aside.
· Pour the mixture into the prepared pan. Bake for 20-30 minutes (closer to 20 minutes if using a cast iron skillet), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean. Slice and serve immediately. *Fermented batter can cook as fast as 10 minutes so check the center with a toothpick to see if you need to cook the entire 20 minutes*