Soaked Flour Cornbread Recipe
This cornbread is a variation of one that has been in the family for many years. It is filed in my recipes under "Grandma's Cornbread". I tweaked it not too long ago to make it healthier by soaking the grains for 12 hours. This is not a super-sweet, cake-like cornbread, so if you want a thicker, sweet cornbread, I would add more sweetener and use a smaller pan to bake it in.
Combine first four ingredients and soak 12-24 hours.
Preheat oven to 425° F. Put about a tablespoon of olive oil or butter in a 9×13 glass pan. Place pan in hot oven while preparing the cornbread.
Combine the egg, oil/butter and sucanat into the cornmeal mixture and stir until well mixed. Mix in salt and baking powder until just mixed.
Pour batter into hot pan and smooth the top. Bake for approximately 30 minutes.
*Editor's Note: The best way to prepare corn for easiest digestion involves soaking it in lime water like Native Americans and other indigenous cultures have. To do this soak your corn meal in lime water for 12-36 hours, rinse and drain. Then proceed with the recipe as stated above (may require less liquid since the corn has absorbed some). Alternately, you can use masa, which is ground corn that has already been treated with lime, in place of the corn meal.