Raw warm cornbread is the perfect complement to raw soups. The raw version is delicious but not exactly the same as traditional cornbread. This recipe uses corn as the primary ingredient in the batter instead of flour. The texture is more dense than traditional cornbread but on the upside the corn flavor packs a punch.
Psyllium powder lightens the batter for a spongier texture.
Raw Warm Cornbread
- Prep Time10 min
- Cook Time8 hr
- Total Time8 hr 10 min
- Yield8 servings
- Energy359 cal
Ingredients
- 16 oz. of fresh corn or frozen organic corn, thawed
- 1/2 sweet yellow onion
- 3/4 c ground golden flax seeds
- 1/4 c ground popcorn or corn meal
- 1/4 c ground psyllium
- juice of one lime
- 1-2 jalepeno peppers
- 1 T raw honey or agave
- 2 t sea salt
Instructions
Blend all ingredients in your food processor until you have a nice grainy texture.
On Teflex lined dehydrator trays, begin scooping the mixture and build muffins or biscuit-like formations.
Place into your dehydrator and set at 105 degrees overnight or for about 8 hours. Flip your muffins over and continue to dehydrate another 12 or so hours or until you reach your desired consistency.
- Amount per serving
- Calories359
- % Daily Value*
- Total Fat20.21 g28.07%
- Saturated Fat1.46 g7.3%
- Polyunsaturated Fat17.15 g
- Monounsaturated Fat2.35 g
- Sodium616.87 mg26.82%
- Total Carbohydrate27.35 g9.95%
- Dietary Fiber15.76 g56.29%
- Total Sugars2.59 g
- Sugar Alcohal0.03 g
- Protein10.01 g20.02%
- Calcium128.69 mg9.9%
- Iron5.4 mg30%
- Potassium138.1 mg2.94%
- Vitamin A123.43 mcg13.71%
- Vitamin C (Ascorbic Acid)11.71 mg13.01%
- Vitamin E (Tocopherol)0.17 IU0.52%
- Vitamin K0.96 mcg0.8%
- Vitamin B1 (Thiamin)0.02 mg1.67%
- Vitamin B2 (Riboflavin)0.03 mg2.31%
- Vitamin B3 (Niacin)0.62 mg3.88%
- Vitamin B6 (Pyridoxine)0.09 mg5.29%
- Folate20.82 mcg5.21%
- Vitamin B5 (Pantothenic acid)0.1 mg2%
- Phosphorus39.98 mg3.2%
- Magnesium15.49 mg3.69%
- Zinc0.3 mg2.73%
- Selenium0.42 mcg0.76%
- Copper0.04 mg4.44%
- Manganese0.09 mg3.91%
