Chai Spice Corn Cake
I moved this recipe from my Bukisa account to here because I feel Triond does a great job promoting articles and creating community. This moist corn cake uses no milk or eggs. If you decide to omit the butter, use an extra 1/2 cup of coconut oil. The ginger ale makes this cake light and fluffy. While it does contain gluten if you use self-rising white flour, you can make it gluten-free by substituting five cups amaranth flour and one tbsp. baking powder.
Originally posted to Bukisa.com on Nov 6th, 2010
5 cups self-rising flour
2 cups sugar
1 cup ground yellow corn meal
2 sticks butter or margarine
1/2 cup almond milk
15 oz. applesauce
15 oz. pureed carrot, squash or pumpkin
1/4 cup ginger ale
1 tbsp. vinegar, orange juice or lemon juice
2 tbsp. chai spice mix
2 tbsp. coconut oil
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Mix flour, sugar and cornmeal together until well-blended. Add butter or 1/2 cup coconut oil, almond milk, applesauce, and the pureed carrot, squash or pumpkin to form a thick, lumpy corn cake batter. Add the ginger ale and allow your corn cake batter to bubble for several minutes before mixing well. Stir in the vinegar or juice and the chai spice.
Wipe the inside of a cast iron skillet or Dutch oven with the remaining 2 tbsp. coconut oil until completely coated. Wipe most of the excess away with a clean paper towel.
Pour corn cake batter into a cast iron pan and bake at 400 degrees F for 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and invert onto a heat-resistant pan.
Cover the iron skillet with a warm, wet towel that has been wrung out so it will not drip. Replace with a cooler damp towel every five minutes until the skillet is cool to the touch. Skillet should pull away from the corn cake easily once it cools. Serve with mango chutney, strawberry, raspberry or cherry preserves or orange marmalade.
These corn cakes travel well to potlucks and picnics in a cloth-lined bread basket.