Monday, November 28, 2011

Good Ol' Cornbread

I've made 5 loaves of cornbread in the last week.  The first 3 were trials, to work out the kinks in my gluten free, vegan recipe.  The fourth and fifth loaf were for Thanksgiving.  They were a hit!

The leftovers were just a delicious (moist and crumbly) as the day they were baked.   This recipe is definitely something I'd happily whip up every winter week.  I love the idea of coming home after a long day at work, making a quick soup or stew and having a thick cube of cornbread ready and waiting!

Also, just a thought... next time I make this recipe I'll try topping the batter with some fresh kernel corn.  Rustic texture.  Mmmmm 

Good Ol' Cornbread

4 teaspoons Ener-G egg replacer & 2 tablespoons non-dairy milk
1/3 cup non-dairy milk (I used light vanilla soy milk but you could use hemp, almond, rice, coconut, etc.)
1/2 tablespoon apple cider vinegar
1/4 cup Earth Balance vegan butter, melted
1 teaspoon vanilla
1/4 cup well-mashed sweet potato (or yam)
1/4 to 1/2 cup raw brown sugar (use more if you like sweet cornbread, less if you prefer savory)
1/4 cup rice flour
1/4 cup tapioca flour
1/3 cup sweet sorgum flour
1/3 cup yellow corn meal
1 tablespoon baking powder
1 teaspoon xanthan gum or guar gum
1/2 teaspoon baking soda
1/2 teaspoon salt

- In a small bowl combine egg replacer and 2 tablespoons non-dairy milk and whisk together until it has a runny consistency.
- In another small bowl combine 1/3 cup non-dairy milk and apple cider vinegar.  Let the mixture sit for a few minutes until it curdles.
- In a large mixing bowl combine egg replacer, curdled milk, melted vegan butter, vanilla, mashed sweet potato and raw sugar.
- In a small bowl combine flours, corn meal, baking powder, xanthan (or guar) gum, baking soda and salt.
- Pour dry ingredients into the large mixing bowl and fold together until just combined.  Don't over mix, it should be fluffy batter.  If you feel the batter is too sticky add a little more sweet sorgum flour.
- Line a 1lb bread pan with parchment or a paper liner.  (You can also oil the pan or use a disposable paper bread pan.)
- Transfer batter to the pan and bake for 35 minutes at 375 degrees.
- Remove from the oven and let cool.  Nibble immediately or wrap in plastic wrap to keep it fresh for later!

*  You could also try corn bread muffins.  Just watch the oven because they'll bake much, much faster!

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