Courtesy Cathy Suematsu, Spreadwing Farm, Capay Valley
1 cup prepared acorn flour
1 cup cornmeal
½ cup milk or yogurt
1¼ teaspoons sea salt
1 tablespoon baking powder
2 eggs
2 tablespoons olive oil or melted butter
Preheat oven to 350° F.
Mix acorn flour, cornmeal and milk/yogurt. Soak overnight if possible. When ready to bake, add baking powder and sea salt. In a separate bowl, mix eggs and oil/butter. Combine the two mixtures. Grease an 8 x 8-inch baking pan. Transfer batter to pan and bake for 30 minutes.
About the author
At Edible Monterey Bay, our mission is to celebrate the local food culture of Santa Cruz, San Benito and Monterey Counties, season by season. We believe in sustainability, and we believe everyone has a right to healthful, clean and affordable food. We think knowing where our food comes from is powerful, and we hope our magazine, website and newsletters inspire readers to get to know and support our local growers, fishers, chefs, vintners and food artisans.
