Cornbread recipe

It has been a long time since I shared a recipe on FitEyes.com. My last recipe was Ayurvedic Pizza. Today I made cornbread for the first time in my adult life. As usual, I created my own recipe and gave it an Ayurvedic slant.

Ingredients:

• 2 1/3 cups organic whole corn flour
• 1 cup organic garbonzo bean flour
• 2 tsp Bob's Red Mill baking powder
• 1/2 tsp aluminum-free baking soda
• 1 tsp sea salt
• 2 tsp dried cilantro (organic)
• 1 tsp turmeric powder (organic)
• 1/2 tsp coriander powder (organic)
• 1/4 tsp cumin powder (organic)
• pinch nutmeg (organic)
• handful of corn kernels (non-GMO, freeze dried, soaked in water 5 minutes)
• 3 TBSP sucanat (organic)
• 3 TBSP ghee (Ancient Organics, traditional Vedic process)
• 2 free range organic eggs
• 1 1/2 cup whole non-homogenized milk (Natural By Nature brand)
• 1/4 cup filtered water
• lime juice

I do not consider this a pure Ayurvedic recipe, in part, because I combined eggs and milk together. Eggs and milk are a food combination that should be avoided, according to Ayurveda. Next time I make this, I will leave out the eggs. I may also try a few other changes to make the recipe more true to Ayurveda.

Directions:
preheat oven
coat a 10 1/2 inch deep iron skillet with natural mustard seed oil (or other high-temp cooking oil) and preheat the skillet

mix dry ingredients
mix liquid ingredients and heat in oven for a few minutes so ghee mixes well
mix liquid ingredients into dry ingredients - stir just until mixed
pour batter into heated iron skillet

bake at 400 degrees for 25 minutes

Images credit http://www.squidoo.com/mexican-cornbread-recipe