Edible Monterey Bay

Acorn Cornbread

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.

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