this saturday i went over to farmstand marfa to pedal my wares. in addition, i brought along the sun oven and baked a loaf of cornbread while the market was going on. it was lots of fun! folks were very intrigued, and had lots of questions. and the smell of fresh-baking cornbread sure attracted people over to my table.
here's the recipe i use. it's adapted from the back of the arrowhead mills cornmeal bag:
GLUTEN FREE SUN OVEN CORNBREAD
set out your sun oven to pre-heat. around here it takes about 20 minutes for it to get up to 350 on a cloudless day. during farmstand, there were a few clouds in the sky and it only got up to around 300. not to worry...just add a few minutes to the cooking time!
cut a circle of unbleached parchment to fit in the bottom of your black enamel sun oven pot. place in the bottom, and spray or brush with canola oil.
ingredients:
1 cup BOB'S RED MILL GLUTEN FREE BAKING MIX
1 cup fine or medium grind cormeal (i often use blue cornmeal)
1 tablespoon baking powder
1/2 teaspoon sea salt
2 eggs beaten
1 cup soymilk or water
3 tablespoons canola oil
3 tablespoons honey (use the same measuring spoon you used for the oil and the honey will slide right off!)
1 cup onion, finely chopped
2-4 chopped jalepeno peppers
the arrowhead recipe also calls for 1 1/4 cups grated sharp cheddar cheese, which i'm sure is delicious, but i omit!
pour the batter into your prepared pot, put the lid on, and place in preheated oven.
if it's at 350, check it in 25 minutes. on saturday the oven temp only got up to 300, so it took closer to 35 or 40 minutes.
i have yet to OVER cook something, as the moisture is pretty much sealed into the pot. the temp is completely even inside the black box, so it's very difficult to actually burn something.
enjoy!
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