Cranberry Walnut Cornbread by Natalie Buckley Rowland

Though this recipe is not contained in Natalie's first cookbook, Valley of the Maize, which we sell here. please take a look at it as it is filled with so many wonderful cornbread recipes. I recently made Natalie's Fancy Corn Bread recipe and it was fantastic!

makes 3-4 loaves

• 3 2/3 cups yellow cornmeal
•  2 1/3 cups whole wheat pastry flour
• 3 cups cranberries – fresh
• ½ cup expeller pressed oil
• 6-7 cups filtered water
•  2 teaspoons cinnamon
• 1 cup maple syrup, pure
• ¾ cup raw shelled sunflower seeds
• 3 teaspoons baking soda
• 1 teaspoon sea salt
• Enough walnuts to decorate tops of loaves. (Shelled, preferably walnut halves, not pieces)

  Procedure:

1.  Preheat oven to 350 degrees F
2.  First make a sunflower seed milk by placing one cup of the water and sunflower seeds into the blender. Blend till smooth. Set aside.  
3. In a large bowl, place cornmeal, whole wheat pastry flour, cinnamon, sea salt and baking soda. Mix until all combined. Add sunflower seed milk and rest of water, stirring after each addition.  Add oil and maple syrup. Combine all well until uniform consistency. 
4. Pour batter into oiled loaf pans. Divide cranberries into each loaf evenly and stir briefly to  well distribute. Take walnuts and place on top of each loaf, press down to sink into batter so walnuts are still exposed but at same level as batter.  
5. Bake for 1 – ½ hours or until done.

Comments (3)

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written by natalie B. Rowland, October 30, 2006

I want to tell you people who will be doing this recipe that you can reduce the water to about four cups, give or take. I tried it today for the most part, and I think that most of you live in a sea level climate that is higher in humidity then the near zero humidity where I am. You will not need as much water for the cornbread.

author
written by natalie b. rowland, October 23, 2006

hi. Now that I amlooking at the recipe I just want to recommend that baking times may vary, since I devised this recipe at a high (5,300 ft.) altitude. The color of the cornbread should darken when ready, and a knife inserted in thecenter should come out rather clean. Amount of water varies also, don't add too much.
Sincerely,
Natalie Buckley Rowland

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written by soybeansycophant, October 23, 2006

ooooo looks terribly delicious, cant wait to try it out!!! it will be my ultimate macro recipe for the week.....
thanks!

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