This recipe comes from Valley of the Maize by Natalie Buckley Rowland which we sell here. I made this cornbread the other evening and it was truly fantastic in how it tasted.

Ingredients:

• unhulled sesame seeds
• 3/4 cup rolled oats
• 2 cups cornmeal
• pinch sea salt
• 1/4 cup mechanically pressed sesame oil
• 2 carrots, cut into 1/2-inch rounds
• 1 apple, peeled, cored, and cut into quarters
• 1 /2 cup apple juice or spring water
• 3 tablespoons tahini
• 2 teaspoons umeboshi vinegar
• 1-1/4 cups hot, cooked millet

Procedure:

1. Heat oven to 350 degrees. Oil a loaf pan and sprinkle with a sesame seeds. Shake pan and turn upside down to release excess seeds.
2. Place oats in blender and grind until a flourlike consistancy. In a large bowl, combine oats with cornmeal, sea salt, and oil. Mix until oil is evenly distributed.
3. Place carrots, apple, and apple juice or water in blender and blend until a coarse liquid consistency. (Or leave carrots and apple whole and grate them finely by hand, then add apple juice or water.)
4. Add carrot mixture to oats mixture. Add tahini, umeboshi vinegar, and millet. Stir until smooth and there are no lumps. Batter should be moist and loose, almost a dough consistency. Add a few tablespoons of water if too dry.
5. Spread evenly into the prepared loaf pan. Dampen hands to press firmly on top to create an even surface. Bake for 50 to 60 covered, then for 10 minutes uncovered.

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