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Tennessee Corn Pone


This is Linda's adaptation of a recipe from Dr. Fuhrman's website:

Linda brought this simple, healthy, and delicious main dish to the Winter, 2019 Portland Potluck


710 ml 3 cups cooked black-eyed peas with aquafaba (cooking liquid)
470 ml2 cups frozen corn, thawed (or corn cut from one cob of sweet corn)
6 cloves garlic, minced
5 ml1 tsp. ground cumin
1 ml1/4 tsp. chipotle chili powder
1 ml1/4 tsp. dried jalapeno pepper flakes
1-1/2 cups hemp milk, divided
20 ml4 teaspoons apple cider vinegar
59 ml1/4 cup ground flaxseed
240 ml1 cup polenta
5 ml1 tsp. baking soda


Preheat oven to 400°F.
Mince garlic. Let sit 15 minutes before cooking to maximize health benefits. Assemble all other ingredients while minced garlic is sitting.
Combine black-eyed peas, corn, garlic and spices in a pot and heat until warm.
Pour 1 cup hemp milk into a large mixing bowl.
Mix the flax seed and vinegar with the hemp milk in the mixing bowl. Add polenta and stir well. Let rest for about 5 minutes to thicken.
Add 1/2 cup hemp milk into a larger measuring cup. Stir in the baking soda (you need to dissolve the baking soda in the liquid in order not to taste it).
Add the baking soda/hemp milk mixture from measuring cup to the mixing bowl. Stir well.
Place the black-eyed pea/corn mixture into a 7"x9" clear Pyrex baking dish. Pour cornmeal mixture over the top. Bake 30 minutes, until set and golden brown.


Serves: 8
Preparation Time: 15 min prep time, 30 min cooking

Major Ingredients: