When Ben and I first started dating, he told me that since he was little he had dreamed of being a frontiersman. I had assumed it was the rugged lifestyle, the hands on hard work and the independence that drew him in, but it turns out that he really just wants to eat food over an open fire. Specifically, he read about pan bread made with cornmeal that the frontiersman used to eat and the idea of cooking bread over a fire in the wide open enthralled him.
I assume the pan bread that he was talking about was something called corn pone, a sort of pancake made with cornmeal and bacon drippings. But, since Ben had never really had anything with cornmeal in it before, I decided first to introduce him to corn pone’s fancier and slightly more refined cousin, cornbread.
I remember watching his face the first time he ate it- excitement, confusion, contemplation and finally acceptance. It definitely wasn’t what he was expecting. But, as time has gone on, he’s really grown to love it- so much so that he wanted to know how to make it himself. And now, he’s even trying his hand at DIY.
Maybe there’s a frontiersman in that man yet.
- 2 cups (220g) yellow cornmeal
- ½ cup (60g) all-purpose (plain) flour
- ½ cup (60g) whole wheat (wholemeal) flour
- 2 tsp baking powder
- ⅓ cup oil
- 2 TBSP sugar
- 2 cups (480 ml) soymilk
- 2 tsp apple cider vinegar
- ½ tsp salt
- 1 cup frozen corn kernals
- Preheat oven to 180 C (350 F)
- Grease and flour an 8x8 pan or line with parchment (baking) paper.
- In a bowl, wisk together the soymilk and the vinegar and set aside to curdle.
- Meanwhile, in a large bowl, sift together the dry ingredients (including sugar).
- Add the oil to the soymilk mixture.
- Whisk wet mixture well until bubbly (about 2 minutes)
- Pour the wet ingredient into the dry and mix together using a large spoon.
- Pour batter into the prepared baking pan and bake 30-35 minutes.
- Cool on a rack.
- Slice into squares.