Recipe:

1 1/4 cups Bob’s Red Mill Medium Grind Cornmeal

3/4 cup Bob’s Red Mill Light Spelt Flour

¼ cup coconut sugar

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 cup corn kernels

1 cup non-dairy milk

3/4 vegan sour cream or regular sour cream

3 eggs or Bob’s Red Mill Egg Replacer

1 tsp vanilla extract

1 1/2 tsp fresh or frozen blueberries

Instructions:

Kitchen Supplies:

Large (min 5 quartz) slow cooker

20-by-10 cm loaf pan or 6-cup souffle dish or baking dish, lightly greased

Tips

This bread can be made in almost any kind of baking dish that will fit into your slow cooker that all taste equally good. Be sure to use stone-ground cornmeal when making this recipe since the quantities of liquid in the recipe won’t work with refined cornmeal. Enjoy!

Check out the recipe for non-dairy sour cream here.

1. In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda and salt. Make a well in the middle.
2. In a separate bowl, combine corn, milk, the sour cream and egg replacer of choice. Pour into well and mix just until combined. Stir in the blueberries.
3. Spoon batter into prepared pan. Cover tightly with foil and secure with a string. Place in slow cooker stone ware and poor in enough boiling water to 2.5 cm up the sides of the pan. Cover and cook on high for 4 hours, until a tester inserted in the center comes out clean. Take the bread out of the mold and server warm or let cool.

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