Combine 1 cup spelt OR oat flour AND 1 cup organic corn meal with 1 cup plain, cultured yogurt and 2/3 cup water (1tsp acidophilus powder or any live probiotics mixed with 1 cup water = dairy free alternative to yogurt).

Mix until just blended and let sit covered at room temperature for 24 hrs.

You see, the yogurt cultures (probiotic bacteria) neutralize the phytic acid in the whole grain flour (so it can't bind with minerals in your intestines & inhibit their absorption) and they break down the complex carbohydrates which makes the grain's nutrients more assimilatable and much more digestible.

Okay, the next day, in a separate bowl combine 1/3 cup grapeseed oil, high-oleic safflower or sunflower oil, melted butter or ghee, 1 egg, 1/4 cup raw honey or grade B maple syrup, 2 tsp baking powder, 1 tsp baking soda, 1 tsp ground coriander, ½ tsp nutmeg, and ½ tsp whole sea salt.

Mix well and stir into cultured flour mixture along with 1 cup fresh or frozen corn kernels.

Pour into a buttered 8" x 8" or loaf size baking pan or glass dish and bake at 350 degrees for 20 - 25 minutes.

So sweet and moist I almost called it "Corn Cake".