Tuesday, March 19, 2013

Cornbread

Cornbread: as my dad might say, it's one of the four main food groups!  It also happens to serve as a great accompaniment to Hoppin John and Collard Greens.

A fluffy yet moist square of cornbread.

The egg-replacer in this recipe incorporates a technique that I've never tried before but that I'll definitely make use of in the future: heating a mixture of water and ground flax seed.  These ingredients are commonly used as an egg-replacer in vegan recipes; however, the act of heating the mixture results in an incredible, viscous texture that comes closer to an egg than any egg-replacer I've used.  Eureka!
 
Recipe:
Cornbread
  • 1 cup flour
  • 1 cup cornmeal
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 3/4 teaspoon salt 
  • 2 tablespoons ground flax seeds
  • 6 tablespoons water
  • 1 cup soymilk
  • 1/4 cup canola oil

First, preheat the oven to 425 degrees Fahrenheit.  Grease an 8x8" baking dish and set aside.

Then, in a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.  Set aside.  
Next, prepare the egg-replacer.  Bring the water to a boil in a small saucepan.  Add the flax seed, and simmer the mixture on low heat for 3 minutes, stirring occasionally. 

Add the egg-replacer mixture to the dry ingredients, along with the soymilk and canola oil.  Mix with a wooden spoon until just combined.  (Do not overmix.)

Pour the batter into the prepared baking dish.  Bake for 20 minutes, or until a toothpick inserted into the center of the cornbread comes out clean.  Cool 10 minutes before cutting. 

Yields 16 small squares. 

Comments:
Taste:           
Moist, yet fluffy?  Check.  Sweet, but not overly so?  Check. 
Accessibility:               
These ingredients should be easy to find, with the possible exception of ground flax seed.  Tip: If you buy a whole bag of ground flax seed, store it in the refrigerator--it will keep for a long time.     
 Ease of Preparation:        
This is a really quick dish--even with the 20-minute cooking time.  Honestly, waiting for the oven to pre-heat was my biggest delay.   
Non-vegan friendliness:             
The only off-putting element of this dish is the visibility of the flax seeds.  The cornbread is light-colored, so the flax seeds stand out.  Taste-wise, this corn bread is just as good as non-vegan versions.  (Large pat of vegan butter, optional.)

1 comment:

  1. Another arrow in the quiver of a well-lived life!

    ReplyDelete