While living in NYC, I loved Angelica’s Kitchen restaurant. It’s a wonderful vegetarian eatery with fresh , mostly local food and a relaxed ambiance. They also had a cornbread to die for: it was the non-traditional kind; it tasted grainy and hearty. I actually purchased Angelica’s cookbook just for the recipe of this cornbread! I baked it many times and modified its original version. Enjoy it with a  soup or a salad or even as a nutritious breakfast. Give it to your kid with tahini sauce as a spread and a source of calcium or with applesauce instead of a sugary dessert. The cornbread also refrigerates and freezes well.


Rolled oats 1 cup

Cornmeal 1 cup

Brown rice, cooked according to the package instructions  3 cups

Apple juice 2 cups

Applesauce 1 cup

Salt 1/2 tsp

Olive or corn oil, unrefined 1/3 cup

Sesame seeds 1/4 cup

Preheat the oven to 350 degrees Fahrenheit. Mix all of the dry ingredients, except for the sesame seeds. Mix in the juice and the applesauce and make sure the mixture is even. Add almost all of the oil. Grease the baking dish and sprinkle the sesame seeds on it. Pour the mixture into the baking dish and bake for about an hour, or until the wooden stick you put in it to test its readiness comes out dry. Let the bread cool off and cut into squares.

Image: hinnamsaisuy