No Knead Oat Bread (Dutch Oven)

No Knead Oat Bread (Dutch Oven)

by with No Comment Recipes

This bread is packed with oatmeal and whole wheat flour. This is truly an easy bread to make, no hand-shaping, no kneading, no mixer. All it really takes is some wait time.

There are two rises required to make this loaf of bread, so plan accordingly. I usually make my dough in the afternoon and then bake my loaf next morning.

No knead oat bread
Get the ingredients ready

First, you will combine your dry ingredients together: whole wheat flour, white flour, oats, salt, sugar and yeast. The wet ingredients for this homemade hearty bread are oil and warm water. Mix the dry and wet ingredients together with a wooden spoon. While the oats will soak up a lot of the moisture, the dough will look slightly wet and you’ll be tempted to keep adding flour. Don’t do that!! Slightly “wet” looking dough is just fine. Cover the dough and allow it to rise for 2 hours during the day.

After 2 hours, the dough will have grown quite a lot.

Stir the dough to roughly form a ball, cover, and refrigerate overnight.

After a night in the fridge, the dough will still be wet.

Remove from the fridge

Now, the dough is ready for its second rise. If the dough is sticky and you can barely form it into a ball before baking, you can dump it onto a floured surface, pour more flour on top, and let the flour help you form it into a ball. Start folding the dough over itself so it is nicely coated with flour. Keep doing this until the dough holds its shape.

Sprinkle a small handful of oats in the center, then carefully place the ball of dough on top of the oats with the seam side down. By seam, I mean the crease that you’ll create as you fold the dough over itself. So the top of the dough should look nice and even.

Place the ball of dough on top of the oats with the seam side down

Add another few pinches of oats on top, and cover with plastic wrap and let rise in a warm place for 1-2 hours (or until about 50% larger than it’s original size).

After 2 hours of rising, 50% larger than it’s original size

Meanwhile, preheat your oven to 400 degrees Fahrenheit. Also, as the oven preheats, stick your dutch-oven in the oven so it gets as hot as possible.

Preheat the dutch-oven in the oven

When the oven is ready, remove the dutch-oven and carefully roll your dough ball into the pot, now the seam on the dough is facing up. This allows steam to escape as it bakes. Cover the pot with lid and bake it for 30 minutes.

Remove the dutch-oven and carefully roll your dough ball into the pot, now the seam on the dough is facing up

After 30 minutes, carefully remove the lid and bake for another 15 minutes, which will brown the bread nicely.

Carefully remove the lid and bake for another 15 minutes

Then carefully remove the loaf from the pan and let it cool for about 30 minutes before slicing it.

let it cool down

I am using dutch oven. What if you don’t have a dutch oven.

This recipe can also be baked in a cast-iron skillet, a random oval, round, or rectangular oven-proof dish that’s somewhere around 9-inches long, or even on a cookie sheet.

Enjoy !

No Knead Oat Bread (Dutch Oven)

This easy no knead bread are loaded with oats, perfect for toast, sandwiches and snacking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 hours
Total Time 12 hours 10 minutes
Course Breakfast, Snack

Ingredients
  

  • 1 1/2 cup Warm tap water
  • 2 tbsp Sugar or maple syrup or honey
  • 1 tbsp Olive oil
  • 1 tbsp Instant dry yeast
  • 1 cup All-purpose flour
  • 1 1/2 cup Whole wheat flour
  • 1 cup Oats
  • 1/2 tbsp Salt

Instructions
 

  • Put all ingredients into a large bowl. Stir with a wooden spoon until combined. The dough will be sticky, but that’s fine. As long as all the flour has been absorbed, you’re good.
  • Cover the bowl with plastic wrap or a clean kitchen towel and let sit at room temperature for at least 2 hours. It will become bubbly and rise quite a bit, so be sure your bowl is large enough.
  • Once risen, stir the dough to roughly form a ball, cover, and refrigerate overnight (at least 8 hours).
  • When ready to bake, remove the dough from the fridge and use your hands to form it into a ball (I find this is easiest when I wet my hands first).
  • Cut a 10-inch or larger square of parchment paper and sprinkle a small handful of oats in the center, then place the ball of dough on top of the oats. Add another few pinches of oats on top, and cover with plastic wrap and let rise in a warm place for 1-2 hours (or until about 50% larger than it’s original size).
  • When dough is nearly done rising, turn your oven on to 400 degrees Fahrenheit. If you have a large dutch oven or cast iron skillet, put it into the oven to get hot while the oven preheats. If you don’t have either of those, you can use a large oval or round oven-safe dish, or even a cookie sheet, which doesn’t need to be preheated.
  • When dough is nearly done rising, turn your oven on to 400 degrees Fahrenheit. If you have a large dutch oven or cast iron skillet, put it into the oven to get hot while the oven preheats. If you don’t have either of those, you can use a large oval or round oven-safe dish, or even a cookie sheet, which doesn’t need to be preheated.
  • Remove bread from the oven and wait as long as you possibly can before cutting into it (ideally until its just barely warm, or even until it’s fully cold.
  • Store leftover bread in an airtight container at room temperature for 3-4 days, or slice and store in the freezer for several months.

Recipe adapted from Baked Greens.

I’m afraid of baking bread as I’ve never successfully made anything with yeast before, but after this homemade bread recipe, I am super thrilled and I definitely will make this freshly baked bread every week.

If you like this recipe, you might also want to try this delicious Cranberry Walnut Scones.

Cranberry Walnut Scones

Cranberry Walnut Scones

by with No Comment Recipes

I’ve been making this Cranberry Walnut Scones recipe for my family in the past week.

Scones are perfect for dessert, breakfast, snacks, whenever.

Press the dough into a 3/4 inch thick circle.

Cut across the diameter into 8-12 wedges.

You can adapt the recipe to any season by adding a different mix of berries and nuts. This combination is perfect for everyone.

Enjoy!

Cranberry Walnut Scones

This combo is amazing, but you can stir in almost anything into this rich and delicate dough.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Breakfast, Snack
Cuisine American

Ingredients
  

  • 2 cups all-purpose flour or cake flour
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 3 tbsp sugar

Instructions
 

  • Heat the oven to 450°F. Mix the flour, salt, baking powder, and 2 tbsp of the sugar in a large bowl. Add the butter and press it into the flour mixture, breaking it into tiny pieces with your fingers until it looks like coarse meal.
  • Stir in the egg and 1/2 cup cream/milk. The mixture should form a slightly sticky dough. If it's too sticky, add a little flour, but very little; it should still stick a little to your hands. If it's too dry, add more cream/milk 1 tbsp at a time.
  • Sprinkle 2 tbsp flour on a work surface and turn out the dough. Sprinkle the cranberries and walnuts over it and knead only a few times to incorporate the fruit and nuts. If the dough is very sticky, add 1 to 2 tbsp flour, but no more.
  • Press the dough into a 3/4 inch thick circle and cut across the diameter into 8-12 wedges.
  • Brush the top of each scone with a bit of cream/ or milk, sprinkle with a little of the remaining 1 tbsp sugar (optional), and transfer them one by one to an uncreased baking sheet with a spatula, leaving at least 1 inch between them. Bake for 10-12 minutes (1-2 min more if needed), until the scones are golden brown.
  • Transfer to a rack to cool a bit. Serve right away if possible, or at least the same day.
Keyword healthy snacks
Notes
Instead of cranberries and walnuts, try up to 1/2 cup of any of these: [br]1. Raisins [br]2. Chocolate chips [br]3. Grated cheddar or Parmesan cheese (omit the sugar from the recipe)

If you like this recipe, you might also want to try this delicious Golden Cornmeal Bread.

Salt:Sodium for Babies and Toddlers

Salt/Sodium for Babies and Toddlers

by with No Comment Baby Led WeaningChild & Family NutritionInfant NutritionToddler Nutrition

As parents, many of us are mindful of how much sugar we give to our little ones, but what about their salt intake, especially if you’re following mixed feeding approach.

HOW MUCH SALT IS TOO MUCH?

Due to limited data for babies, an AI (Adequate Intake) for sodium has been established.

  • For infants 6 months and younger, the AI for sodium is 110 milligrams per day (here).
  • For babies between 7 and 12 months old, the AI increases to 370 milligrams per day (here).

This means that for babies under 12 months, the recommended sodium intake is less than 400 mg per day, which includes sodium from both breastmilk/formula and solid foods. Considering that breastmilk and formula contain around 200 mg of sodium per 24 oz., babies should only be consuming about 200 mg of sodium through solid food daily.

The reason for this recommended intake level is that we assume that babies’ kidneys are still very immature and may not be able to process large amounts of salt properly. While there isn’t enough research to definitively say that 400 mg is the maximum safe level for babies under 1 year old, it’s best to stick to this limit until more data is available. Exceeding this could potentially increase the risk of health issues, so erring on the side of caution is recommended.

 

SALT VS. SODIUM

Salt and sodium are often used interchangeably, and you may see both terms on food labels. However, table salt is actually composed of 40% sodium and 60% chloride.

1 teaspoon of salt = 2300 mg sodium 

1 gram of sodium = 2.5 grams of salt 

Both sodium and chloride are essential electrolytes (along with potassium) and play vital roles in the body. They help transmit nerve signals, enable muscles contractions,  regulate fluids balance, enhance nutrient absorption, maintain acid-base balance, support potassium absorption, and control stomach bacteria levels.

 

SALT IN FOODS

Salt is found in almost all store-bought, processed, or packaged foods. It acts as a preservative and enhances flavor, so food manufactures often add it deliberately. Common foods that contain salt include:

  • Processed meats like deli meats, bacon, hotdogs, ham, and sausages
  • Frozen foods like fish sticks, chicken nuggets, and frozen meals.
  • Potato chips
  • Crackers
  • Canned soups
  • Gravy
  • Broths (vegetables, chicken, beef)
  • Olives, pickles, pickled vegetables (Kimchi)
  • Soy sauce

Other foods that are high in sodium, even though they may not taste very salty, include:

  • Cheese and other dairy products like yogurt and milk
  • Bread, bagels, English muffins, tortillas, and other bread products
  • Canned tomato and pasta sauce
  • Canned vegetables
  • Canned beans
  • Boxed cereal

*Fresh Milk  contains about 100 mg sodium per cup. This is one reason why milk is not recommended as the main drink for babies under one year old. However, a small amount of milk in cereal or baked goods is fine, so there’s no need to eliminate it completely.

 

WHAT SHOULD YOU DO?

As shown in the picture above, sodium is naturally present in many foods and is often added to processed foods. It’s found in nearly everything we eat. So do you need to completely eliminate salt from your baby’s solid foods?

AT HOME

When cooking meals for your family, you can hold off on adding salt until after you’ve taken out your baby’s portion. For example, when if you’re making a stir-fry, take out a small portion for your baby before adding soy sauce to the rest of the dish.

It’s important not to add salt to anything you prepare from scratch, even if you think it tastes bland. What may seem bland to you could be perfectly flavorful for your baby.  Instead of salt,. try using herbs and spices as to enhance the flavor.

During the first few months of eating, it’s very unlikely that a baby will consume a large amount of sodium, especially if you’re mindful of the foods you provide. Since babies don’t eat that much in the beginning, it’s difficult for them to take in  lot of sodium. Additionally, if your baby is self-feeding, it can take time for them to actually ingest a significant amount of food!

As you baby gets older and starts sharing more family-style meals, you’ll need to be more aware of their sodium intake, as hidden sodium can be found in many foods!

AT RESTAURANT

Restaurant foods tend to be much saltier than what you would make at home, and it’s hard to know exactly how much sodium is in a dish. Even if the nutritional information is available, chefs often add salt as they see fit, regardless of the recipe. Here’s how you can approach dining out with your baby.

Generally, I recommend not stressing too much about it. As long as you aren’t eating at a restaurant daily or multiple times a day, it will balance out. Try ordering dishes that are typically prepared with less salt, and don’t hesitate to ask the waiter’s or chef for suggestions.

If your baby isn’t eating much yet, or if they tend to eat small portions, you should be fine. However, if your baby has a good appetite, consider bringing some low-sodium food for home. Personally, I find that I can usually make do with what’s on the menu, and I want my child to experience a variety of flavors. But if you’re unsure, bringing your own is always a good backup.

The key is to be mindful and balance things over the next few days. For example, if one day your baby eat a a lot of cheese and bread, you can focus on offering low or no sodium foods the next day. If they eat a meal at a restaurant, you might serve fruit and a homemade muffin for their next snack.

Pick your battles and make the best choices you can. If you only eat out once or twice a week, just adjust your baby’s food choices for the rest of the week! Keep it truly balanced while continually striving to plan ahead.

 

BOTTOM LINE

Do your best to serve homemade meals whenever possible. Read labels and be mindful of what you and your baby are eating. This is a healthy habit for the entire family.

What you feed your child today helps shape their taste preferences for the future. 

eating-at-night-when-the-body-is-primed-for-sleep-may-have-implications-for-health-of-shift-workers-photo

I’m a night shift worker, how to eat healthier?

by with No Comment Weight Management

Those of you who do shift work understand the unique challenges when it comes to healthy eating. Your typical meal times are completely thrown off or you sacrifice a meal just so you can get more sleep. Loading up on refined sugar and caffeine is the norm. By the end of shift, you’re starving, not thinking properly and reach for fast, unhealthy options.

Here are some of my top tips on how to stay healthy while working night shift:

EAT YOUR MAIN MEAL BEFORE YOUR SHIFT

Eat your main meal a few hours before going to work. Eat a small meal and have healthy snacks throughout the night.

PACK YOUR OWN FOODS

Bringing healthy meals and snacks from home will make it easier to eat well on your shift. A meal should be balanced combination of carbohydrates, protein and vegetables/fruit.

HAVE A SMALL & LIGHT MEAL AFTER A NIGHT SHIFT

After a long night shift, it is hard to sleep well if you’re too full or too hungry. Healthy snacks such as whole grain cereal with milk and fruit or a piece of whole grain toast with a little peanut butter are good choices.

AVOID FATTY, FRIED, SPICY OR SUGARY FOODS

All these foods can make you feel sluggish and contribute to unwanted weight gain. They can be even worse overnight when your digestive processes are slowed, causing heartburn, indigestion gas and constipation. A snack with a little protein will provide energy when you start to feel tired and hungry. You can try a handful of nuts with fruit, or plain Greek yogurt with berries.

CUT DOWN ON CAFFEINE

Drinking caffeinated beverages can help you stay alert, but too much caffeine can interfere with sleep, make you feel nervous or irritable and upset your stomach. To cut down on caffeine switch to decaffeinated tea or coffee, or herbal teas.

DON’T FORGET YOUR WATER 

Drinking plenty of water to prevent dehydration and constipation. It may help you to feel more alert during your shift. Make sure you have water available and sip it throughout your shift.

TAKE ACTIVE BREAKS 

Do some stretches during your break. Walk up a flight of stairs, or go for a brisk walk during break time. Some light exercise will boost you energy, improve your mood and help you sleep better.

Did you know that we offer personalized nutrition consultation service for kids and families? If this is something you’s like to learn more about, please visit here.

adding-herbs-and-spices-to-baby-foods-photo

Adding Herbs and Spices to Baby Foods

by with No Comment Baby Led WeaningChild & Family NutritionInfant NutritionPicky EatingToddler Nutrition

Herbs and spices provide our foods with a multitude of flavours, fragrances, and colours. However, many parents worry about adding flavour this way to their babies’ food, believing that spices are hot and not suitable for little ones’ taste buds.

Baby food doesn’t have to be bland!

There is a big difference between hot spices and aromatic ones. Aromatic spices, such as turmeric, garlic, ginger, dill, cumin, nutmeg, garlic, dill, and cinnamon, are perfectly fine to introduce to baby after 6 months.

This guide explains why I recommend parents adding herbs and spices to baby’s food, the benefits of adding them and gives some ideas on how to start introducing them to your baby.

WHY YOU SHOULD INTRODUCE HERBS AND SPICES TO BABIES

If your baby doesn’t have any digestive problems, I always encourage parents who are just starting weaning their babies, either by purees or baby led weaning (around 6 months of age), to experiment with herbs and spices from the beginning. The more you expose your baby to a variety of tastes and flavours, between 6-12 months, the more likely it is that they’ll accept a variety of food later on in life! This means adding herbs and spices right from the beginning helps reduce the chances of pickiness.

In fact, breastfed babies are often introduced to a variety of spices even before starting solids. Breast milk can change its flavour, depending on a mum’s diet. If mum enjoys spicy and flavoursome food, then her baby will be exposed to this through her milk, helping create and develop a taste for flavoured foods. Therefore, by flavouring food with a variety of herbs and spices, you’ll continue the benefits of flavour exposure found in breastmilk.

What about exclusively formula fed babies? We know that babies are made to handle various flavours from the first day of their life, they were capable of experiencing various spices without any issues. So bland food is actually not a requirement for them and it’s natural for them to experience different flavours. If your baby is exclusively formula fed, then they wouldn’t have that exposure, and so beginning with some herbs and spices when they start solids is a great way to get those taste buds primed for new flavours.

As salt and sugar should be limited in baby food, spices and herbs are a great way to flavour food.

BENEFITS OF INTRODUCING HERBS AND SPICES AT AN EARLY AGE 

  • Trains the baby’s taste buds to enjoy variety flavors and will set the foundation for healthy eating habits.
  • Teaches the baby to expect change with food. Offering a plain mashed banana one day and a mashed banana with a dash of cinnamon the next can have a valuable influence on the child’s evolving palate.
  • Fresh herbs are packed with antioxidants, vitamins and minerals.
  • Herbs and spices are great flavour enhancers without adding unnecessary sugar and salt.
  • Helps babies transition to family food, as your baby will be familiar with those tastes and more likely to accept them.

WHAT ABOUT HOT SPICY FOODS?

Hot spicy foods (cayenne pepper or jalapeño) can hold off for a while. But, it is recommended to use aromatic spice first, such as curry, cumin, oregano, turmeric, cinnamon, mint, basil, allow them to experience those flavours first, before adding small amounts of hot spices. We live in Malaysia, the 3 major cultures that have influenced Malaysian food are Malay, Chinese and Indian. A lot of Malaysian dishes can be classified under the hot and spicy category. So, once you start, use mild spices in small dosages, therefore, you can cook a dish that the whole family can enjoy.

POPULAR FLAVOUR COMBINATIONS 

Here is a list of baby friendly herbs, spices and natural flavor enhancers and the foods that pair well with them:

Vegetables 

  • Asparagus: Parmesan cheese
  • Banana: rolled in unsweetened coconut
  • Broccoli: nutritional yeast
  • Butternut squash: cinnamon, nutmeg, allspice or ginger
  • Carrots: basil and garlic; or cinnamon
  • Cauliflower: curry powder
  • Green beans: garlic powder
  • Mashed potatoes: dill or garlic
  • Pumpkin: cinnamon, nutmeg, or ginger
  • Sweet potato: cardamom, cinnamon, cajun spice or nutmeg

Fruits 

  • Applesauce: cinnamon, nutmeg, allspice, or ginger
  • Avocado: cilantro or parsley
  • Bananas: cinnamon or allspice
  • Pears: ginger or cinnamon

Grains/Cereals

  • Oatmeal: cinnamon and nutmeg
  • Pasta: basil, oregano, or garlic
  • Rice: cinnamon, nutmeg, cardamom, or ginger
  • Quinoa (sweet): cinnamon, nutmeg, cardamon, or ginger
  • Quinoa (savory): garlic powder, pepper, onion powder, basil, or oregano

Dairy

  • Plain yogurt: cinnamon or mint

Meat 

  • Chicken: ginger; rosemary, sage and thyme; lemon zest and pepper; or basil and oregano; paprika
  • Beef: garlic and pepper; or onion powder and pepper
  • Salmon: dill, lime or lemon

TIPS TO ADD SPICES & HERBS TO BABY FOOD

When adding herbs and spices, make sure to start simple and try not to add too much so as to overpower the food. Start out by adding one herb or spice to your baby’s food and then building it up from there by mixing with other flavours.

  • Storage: Store spices in airtight containers away from light and heat. Whole spices will keep for around 1-2 years but after around six months, ground spices will start to lose their aroma and flavour. So buy in small amounts and use often!
  • Pre-mix spice blends: Always read the packaging when using pre-mix spice blends (as they often have added sugar and salt), try making your own blends.
  • Start slowly: Start with plain foods so baby can try the taste of the food on its own.
  • Use small amounts: Once baby has tasted the food plain, you can gradually add spices and herbs you use when cooking for the rest of the family. Use small amounts to start with to allow your baby to get used to different flavours. You don’t want to overpower the food. Start out by adding just a pinch.
  • Prepare fresh leafy herbs properly: Wash fresh herbs and then puree or finely mince before adding to baby food. Large leaves can be a choking hazard
  • Don’t give up: If your baby rejects the flavour of the spices/herbs just remember that it can take up to 10-20 exposures for a new flavour to be accepted.

Let’s give our babies something other than tasteless mush or finger foods to eat!  I’m a firm believer that babies deserve the tasty goodness we feed ourselves. When you implement these tips, you will create a change in taste and expectation for your baby. When babies learn to accept change with food, they become less likely to get stuck in food ruts.

If you’ve added herbs and spices to your baby food, what’s your little one’s favourite combinations?

Yee Sang Salad

Healthy Yee Sang Salad for Chinese New Year

by with One Comment Recipes

‘Yee Sang or Yu Sheng’ is a salad made with fresh shredded vegetables, fruits, crackers and usually raw fish. Also known as “prosperity toss” salad. Yee Sang is a must have during Chinese New Year in Malaysia and Singapore. It is a fun, colourful and delicious salad.

When Chinese New Year is around the corner, you see restaurants start putting up yee sang set ups . Supermarket or grocers would also sell them in pre-packed boxes for easy take away. I’ve had the restaurant versions and boxed versions but I never had homemade version.

Yee Sang is usually served as the first dish, during the 15 days of Chinese New Year (some even before) as a form of good luck for the new lunar year. Whether its a homemade or restaurant version, the abundance of colours are the other main attractions of the dish. So I kinda made my own version with a few different colours of vegetables this year.

It’s not hard to make it at home, but it’s quite alot of work!

Enjoy! Huat ar!

 

Healthy Yee Sang Salad For Chinese New Year

2 from 1 vote
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 5 minutes
Total Time 50 minutes
Course Appetizer
Servings 10

Ingredients
  

MAIN INGREDIENTS

  • Carrots, shredded
  • Daikon, shredded
  • Cucumber, shredded
  • Beets, shredded
  • Corn, cooked
  • Red cabbage, shredded
  • Cherry tomatoes, whole
  • Pomegranate seeds
  • Mango, sliced
  • Mandarin orange, segmented

SAUCE

  • 4 tbsp Plum sauce
  • 2 tbsp Honey
  • Juice of 2 limes

OTHER CONDIMENTS

  • Crushed peanuts
  • Roasted sesame seeds
  • Crackers

Instructions
 

  • Arrange all the ingredients on a big plate.
  • Make the sauce by mixing plum sauce, honey and lime juice.
  • Sprinkle sesame seeds and crushed peanuts.
  • Pour sauce over yee sang in a circular motion.
  • Toss the salad as high as you can and say auspicious wishes for the coming year during the “lou hei” tossing ceremony.
  • Eat

Notes

Other Ingredients:-
Seafood: fresh salmon, smoked salmon, jelly fish, abalone
Nuts: sunflower seeds, Pumpkin seeds
Fruits: pomelo, papaya
The idea is to keep the yee sang colourful and to ensure that you’ll be able to hold the ingredients with chopsticks and toss them high up.
 
Golden Cornmeal Bread

Golden Cornmeal Bread

by with No Comment Recipes

My family has been enjoying this corn bread recipe for a while. One of the reasons I love this corn bread recipe is that you don’t need anything fancy to make it.  This recipe is one you can make any day, any time, with what you have on hand. You can use any kind of pan and don’t need any special ingredients. With just a few things you probably already have on hand you can make the best corn bread ever!

What is Cornmeal?

What is cornmeal? What about polenta? It can be confusing. Cornmeal can be found in the baking aisle of grocery store. Cornmeal is just dried and then ground field corn and you can typically find it in a fine or medium grind. Both will work well for this recipes. Polenta and grits will also work in this recipe. Corn flour is more finely ground and can also be used.

Topping Ideas for Cornmeal Bread

This recipe is great with:

  • A drizzle of honey
  • Butter
  • Jelly or jam
  • Or just as it is

Enjoy!

Golden Cornmeal Bread

This easy homemade corn bread recipe comes out fluffy and perfect every time! It is the absolute best cornbread and a family favorite for years and years.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast, Snack

Ingredients
  

  • 1 1/4 cups milk or more as needed
  • 1 tbsp white vinegar
  • 4 tbsp butter melted, plus more for greasing the pan
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1 tbsp baking soda
  • 1 tbsp sugar
  • 2 eggs

Instructions
 

  • Heat the oven to 375F. Heat the milk in the microwave until it reaches about 100F. It will be a little hotter than lukewarm water. Stir in the vinegar and let rest while you prepare the other ingredients. Grease a square baking pan with some butter.
  • Combine the cornmeal, flour, baking soda, salt and sugar in a large bowl. Whisk the eggs into the soured milk. Stir the milk mixture into the dry ingredients just enough to combine everything. If the batter is very dry and doesn’t come together easily, add another 1 or 2 tablespoons milk.
  • Add the 4 tablespoons butter and stir until just incorporated; avoid overmixing. Pour the batter into the prepared pan, spread into an even layer, and put in the oven.
  • Bake for 25 to 30 minutes, until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean. Cut into squares and serve hot or warm.