Thursday, December 10, 2009

Cornbread, Part 1 of 2

Cornbread is one of those dishes that is more than a dish. It's a childhood memory, a mother-daughter experience, a connection to ancestors who were dead before you were born.

There are northern cornbreads and southern cornbreads, sweet cornbreads and savory. But most cornbreads are anything but vegan. They contain milk, butter, or eggs. Some recipes tell you to grease the pan with bacon fat.

Here is a wonderful, and vegan, cornbread recipe from Great Sage Restaurant ( in Clarksville, Maryland.


Skillet Cornbread
Serves 8

1 1/2 cups of soy milk
2 tsp lemon juice
1 2/3 cups unbleached all purpose flour
a cup cornmeal
4 tsp baking powder
1 tsp sea salt
1 cup corn kernels (1 ear corn produces 1 cup corn kernels)
1/2 cup canola oil
1/2 cup maple syrup
optional: 2 minced jalapeno peppers

Preheat the oven to 375 degrees.

Lightly oil a 10" iron skillet or 9x9 metal pan and line with parchment paper. Place in oven to warm.

Mix the soy milk and lemon juice to make "buttermilk."

Combine the flour, cornmeal, baking power and salt in a large bowl. If you wish, add the jalapeno peppers.

In a food processor or blender, puree the corn kernels, then add the oil and syrup and process until well-blended.

Mix the wet ingredients into the dry and stir until just combined. (It will be a little rough.)

Pour into the prepared pan and bake for 25-30 minutes or until brown.

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