Nisha's recipe called for a 2 to 1 ratio of stone ground cornmeal to all purpose flour. I used corn flour to make the recipe gluten free and nut free. That was too dense. I might have left it in the oven a couple of minutes too long. I did it for 35 minutes.
Next time, I would use her recipe but go back to the 1 to 1 ratio of ground cornmeal to all purpose flour. The ratio has been adjusted to 1 to 1 below. Next time, I would use all purpose flour. Maybe, I would aim at 30minutes time in a 400 degree oven. Also, I would try to make it the same day for freshest consistency.
* To 1 and 1/2 cups full fat oat milk, add 2 teaspoons apple cider vinegar, and let it sit 5-10 minutes.
1 Add together
1 cup stone ground cornmeal (maybe pick fine grade)
1 cup all purpose flour
1 Tablespoon baking powder
1/2 Heaping teaspoon sea salt
Blend dry ingredients together well. Form a well in the dry ingredients for pouring in wet ingredients.
2 Pour into dry ingredient dent the oat milk with apple cider vinegar that had been sitting.
4 Tablespoons vegan butter melted
1/4 cup olive oil
3. Add in
1/4 cup brown sugar
1/4 cup agave
1 Heaping tablespoon rosemary
Stir. Do not over mix. Let sit on counter for 10 minutes to hydrate before putting it in oven preheated 400 degree oven and cook 25 to 30 minutes. Toothpick inserted should come out clean.
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