Receta Vegan Cornbread
Vegan Cornbread
As I prepare for my mini vacay, I am also trying to prepare some blog posts for y'all, knowing that in approximately twenty-four hours I will most likely be far too busy with my very important vacationly duties (remember when I tried blogging in Italy, only to learn that 'internet access' isn't as clear of a statement as you might think?).
My upcoming vacationly duties shall include, but are not limited to: a couple pre-planned spa services, some shopping, drinking fantastical yet overpriced drinks, a little blackjack perhaps, showgirls, drinking, slots, The Thunder From Down Under, drinks, a naughty hypnotist and probably a little* shopping.
I will also make an effort to include some exercise in order to prevent, as best as vacationly possible, canceling out my amazing four pound weight loss. That and I don't want to suffer the wrath of my boot camp coach when I get back. Once, when he 'caught' me drinking wine on Facebook he made me do twice as many push ups the next day. Yeah.
So, where does all this happen you might be asking? Ah... Las Vegas, the city of sin (which, by the way, I think it a totally dumb 'theme'), and the last time I was there I was pregnant with Noodle Nose so it totally didn't count.
Ok, In reality, Honey has a conference and I'm tagging along like the rest of the wives. I'd have mentioned that in the first place but I decided it sounds way better my way.
So, in catching up with all the fantastical posts I have for you, I bring you the cornbread. Or shall I say, The Cornbread From Heaven. Straight from the top, yes indeedy, you heard it right.
It's so good: light, moist, hearty and virtually irresistible. Aside from being delicious with the collard greens and white beans I served it with, it also makes an amazing breakfast, either by itself with a little Earth Balance and agave nectar or stacked with some maple baked tofu. Ah. The things dreams are made of.
And no, I did not make it up. I did make some very minor changes but the recipe originally came from one of my favorite vegan baking books: The Joy of Vegan Baking by Colleen Patrick-Goodreau or, as I call her: The Goddess of Vegan Baking. Uncle Kelly had the book first (and made the cornbread for me too) and I lurved it so much he gave me the book for Christmas a couple years ago. If you don't own it, I highly recommend you pick it up.
Need:
- 1 1/2 cups soy milk
- 1 1/2 Tablespoons white vinegar
- 1 cup cornmeal
- 1 cup unbleached flour
- 3 Tablespoons sugar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 Tablespoons extra virgin olive oil
- 1 cup frozen whole corn kernels
Do:
Preheadt oven to 425 degrees and prepare a square baking pan by oiling with olive oil or Earth Balance.
In a small bowl, combine milk and vinegar. Stir and set aside.
In a Kitchenaid or a bowl, combine cornmeal, flour, sugar, salt, baking powder and baking soda. Stir to combine.
Add milk/vinegar mixture and olive oil and stir to combine.
Add corn kernels, continuing to stir until just blended.
Pour into prepared pan and bake about 25-28 minutes until top is golden brown. Note: do not over bake; it happens easily, as I have done before. The original recipe says 25-30 minutes. I do just 25 minutes and it i perfect; this probably depends on your oven though.
Serve:
Slice into 9 or 12 cubes. Serve hot with Earth Balance and agave nectar or by itself. You will see, it's just plain delicious.
Enjoy!
*little, meaning a lot. A LOT.
Corn Flour