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Inner Insight - Angelica Cornbread Recipe

There are myriad reasons one might attend a silent meditation retreat --needing some time for inner focus, looking for space to deal with stress or confronting existential turmoil...and then there's also the food.

Last Summer I found myself in the hands of the well reputed culinary graces of the staff at the Insight Meditation Society in Barre, MA.   This past Sunday I returned from 10 days of a Silent Sesshin with the Village Zendo Sangha in Cornwall on Hudson, NY.  I experienced insights into the way I've been dealing with stress and cultivated a more intimate relationship to the truth of interdependence, but more importantly i nabbed a really excellent recipe for a gluten-free, vegan "Angelica Cornbread" that will knock your socks off.

Ironically the recipe for Angelica Cornbread actually comes from right here in the East Village, where famous Angelica Kitchen has been serving it for quite some time.  It's funny how sometimes it takes getting out of the city to find the gems within it.   

The whole week was filled with wonderful dishes prepared by the Tenzo (cook).  We had delicious grain porridges, stir fries and ginger teas.   All the best fuel one could have for staring at the wall for six hours a day.
Here's the recipe:

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
1/4 cup unrefined corn oil (I used organic canola...there are better options out there)
2 tablespoons sesame seeds (I used toasted and ground buckwheat groats)


1) Preheat the oven to 350 degrees Fahrenheit.
2) 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.
3) 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.
4) Fill the pan with batter, smoothing the top with a spatula. 
5) 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.

(This version of the recipe taken from FOODBUZZ, originally from the Angelica Home Kitchen Cookbook.)

My version came out great, but the apple flavor was very strong, fine if you love apples.  I could see substituting partial water for some of the apple juice if you have strong stuff, or mixing pear or other more mealy tasting juices to keep the flavor flat.   

Be careful with this stuff...it will satisfy taste buds and hunger in a single bound..don't load too much on your plate at once.

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I know a certain vegan...

Who would love this. I'm passing it on.


This looks incredible. I may make it next time I go to Texas so I can make Angelika Houston Cornbread.

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