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Corn bread

January 23, 2008

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Makes 1 large bread

This begins with dried corn instead of cornmeal and amaranth grain. You'll need to soak the whole kernels first for about seven hours in lime and water. Lime, or "cal," is often available in the pickling section of supermarkets and makes the corn more delicious, nutritious, and easier to digest. Measurements for store-bought cornmeal and all-purpose flour are also given.

About 3 cups dried corn, or enough to grind into 2 cups cornmeal, or use 2 cups yellow store-bought cornmeal
About 1 cup amaranth grain, or enough to grind into 1/2 cup amaranth flour or use 1/2 cup all-purpose flour
1 cup plain yogurt
Butter (for the pan)
2 eggs
1/4 cup maple syrup
2 teaspoons baking powder
1/2 cup grated cheddar cheese
1/2 chopped fresh jalapeno pepper
1 teaspoon ground coriander

1. In a bowl, combine the cornmeal, amaranth or all-purpose flour, and yogurt. Stir well, cover, and refrigerate overnight.

2. Set the oven at 350 degrees. Butter a 9-by-13-inch baking dish.

3. Stir the eggs, maple syrup, and baking powder into the cornmeal mixture. Fold in the cheese, jalapeno, and coriander.

4. Pour the batter into the dish. Bake for 45 minutes, or until a toothpick inserted into the center comes out clean. - Adapted from Angie Dodd and Adrienne DeGuevara