Preheat your oven to 200C/400F. Lightly grease a loaf pan and then put a bit of parchment in there so you can remove it easily after baking. The oil helps the paper not to shift around when you are spooning in batter.
First sour your milk. We are making buttermilk here to give the bread a bit of tang.
1 cup plant based milk (we used Oatly, but soya milk would also do nicely)
1 TB lemon juice
Add the lemon juice to the milk and let it curdle for a few minutes.
Stir in 1 ½ TB blackstrap molasses with a fork until dissolved in the buttermilk.
¼ cup cornmeal
1 tsp salt
1tsp baking SODA
This was *just* like I remembered it being. Moist, dense, lightly sweet, a little crunchy from the cornmeal and just plain delicious. Despite the fact that molasses is a sweetener, the bread is rather savoury.
Anna, whoever you were….bless you.