One of my favorite restaurants in New York City is Angelica Kitchen in the East Village. I ate there last night and, as always, ordered their special cornbread, which is wheat-free and deeeelish. It’s super moist and dense… and not necessarily what you would expect a cornbread to be.
I received a copy of their cookbook, The Angelica Home Kitchen, for Christmas and decided to try out the cornbread. I was surprised that it was made primarily from brown rice, oats, corn, and apple juice… I never would have guessed!
This is perfect for the winter, as it’s hearty and dense. It’s the perfect accompaniment to a soup or even toasted in the morning for breakfast. It’s packed with fiber, which will leave you satisfied for hours
The Angelica Home Kitchen
Makes 6 to 8 generous pieces, or 1 small loaf.
3 c cooked brown rice
1 1/3 cup rolled oats
1 1/3 cup cornmeal
1/2 tablespoon sea salt
3 cups apple cider or apple juice [Note: I used 100% apple juice]
1/4 cup unrefined corn oil plus more for brushing the pan [note: I used extra virgin olive oil]
2 tablespoons sesame seeds
Preheat the oven to 350 degrees Fahrenheit.
In a large mixing bowl, combine the cooked rice, rolled oats, cornmeal, apple cider (or juice), sea salt, and corn oil. Mix well using a wooden spoon or whisk.
Lightly oil a 9x5x3-inch loaf pan and sprinkle with sesame seeds. This prevents the bread from sticking to the pan and adds a delicious toasty sesame flavor.
Fill the pan with batter, smoothing the top with a spatula.
Bake on the middle rack of the oven for 1 hour and 15 minutes or until a toothpick comes out clean.
Allow to cool before serving.