Apricot Cornmeal Bake

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Cornmeal with a flavorful new twist. Enjoy plain or serve with plant-based milk or Cashew Millet Cream!

Yield: 2-3 servings


  • 2 cups water
  • ½ cup coarse cornmeal*
  • 8-10 dried apricots, diced (3oz)
  • 2 Tbsp shredded unsweetened coconut (½ oz), optional 
  • ½ tsp vanilla
  • ½ tsp homemade Chinese 5 spice* (without peppercorns)
  • ¼ tsp salt, optional


This will be started on a stove top and then baked.

  1. Bake covered at 350­°F for 50-60 minutes.
  2. Set aside a casserole dish or small loaf pan that is large enough to hold about 3 cups.
  3. Add water to pot then stir in the cornmeal. 
  4. Over medium heat, stirring frequently to prevent cornmeal from settling to the bottom and prevent lumping, bring mixture to boil. Continue cooking until thick. (Be careful as when the cornmeal thickens it has a tendency to burp and splatter which can burn your hand while you are stirring).
  5. Remove from heat and stir in the dried apricots, Chinese 5 spice, coconut and vanilla. 
  6. Pour mixture into casserole dish or loaf pan and bake covered for 55-60 minutes. Uncover during the last 15 minutes.
  7. Enjoy plain, or serve with plant-based milk or Cashew Millet Cream.
  8. Once cold, leftovers will get firm enough to slice.


  • Can use a 50/50 blend of coarse cornmeal with regular cornmeal.
  • Use yellow or white cornmeal.
  • Use any type of spices that you like. Other spices I enjoy include cardamom and ginger. I also like pumpkin pie blends of cinnamon, ginger and nutmeg.