This gluten-free Southern style corn cake is sweet and savory with a soft cake-like consistency. Family and friends favorite recipe! Divine on its own for breakfast, drizzled with honey and lathered with ghee, or paired as a side dish. See recipe below…

How to Make

Gather the ingredients- one small bowl, one large bowl, whisk, cutting board and knife, baking sheet, spoon and spatula.

Wash your hands.

Set the mood - Inhale deep into your belly three times. Visualize a plant or tree roots sprouting from the bottom of your feet and into the floor beneath you and into the soil.

Mix Ingredients

In a medium-sized bowl sift together dry ingredients.

Prep and dice the sweet onion and scallions.

Now, make a well in the center of the dry ingredients. Stir in the onion. Mix well, then, slowly pour over butter and stir until incorporated.

Add the hemp milk and maple syrup, stir. The batter will look runny, refrigerate for 30 minutes for the corn flour to soak up the milk.

Lastly, heat the oven to 350.

If you have a 10 inch cast iron skillet, place on stove top over medium-high and add remaining butter until melted. Pour in batter and heat until bubbles begin to form around the sides. The handle will be hot, please, be careful and place into oven.

For a 10 inch glass baking dish, place dish into heated oven with butter until melted. Please, be careful when removing dish, it will be very hot. Pour batter into glass dish and safely place back into oven to bake.

Recipe

Makes 8 servings

Organic ingredients when possible.

GF Southern Style Corn Cake

• 1 C plus 2 TBS Masa Harina corn flour

• ½  C Pamela’s GF Pancake and Baking Mix

• ¼ C cane sugar / coconut sugar / maple syrup

• 1 tsp kosher salt

• ¼ C unsalted butter / coconut oil/ ghee / Miyoko’s vegan butter, melted

• 2 C hemp milk

• 1/2 medium sized sweet onion, diced

• 1/4 C scallions / garlic scapes (when in season), diced

• 3 TBS unsalted unsalted butter / coconut oil / ghee/ Miyoko’s vegan butter

Directions

1. In a medium bowl, mix together the flours, sugar and salt. Add the onion, scallions or garlic scapes to the bowl and stir well. Drizzle the ¼ cup of melted butter/oil over the mixture and stir well to fully incorporate. 

2. Make a hollow in the center of the mixture, pour in the milk, and stir well to fully incorporate, making sure that there are no lumps. It might seem too runny at first, but the masa will absorb the butter/oil and milk, so after 20 to 30 minutes it will be a nice, thick batter.

3. Refrigerate for 30 minutes. 

4. Preheat the oven to 350 degrees F.

5. Heat a 10-11 inch cast iron on stove top over med-high with 3 TBS ghee/oil until melted. Or place a 10 inch cake pan with butter/oil in the oven to melt. Now, pour in the batter and heat until bubbles begin to bubble up around the sides. Then, transfer to the oven and bake for 25 minutes. Check done-ness, and rotate every five minutes until soft and mostly cooked in the center. It will be on the softer side since it’s more of a cake than bread. 

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