Cornbread (muffins or pan)

This recipe has been in my possession for so many years that I didn’t own a printer and it’s handwritten ~ probably didn’t even own a computer and if I did, I doubt it had a word processing program on it!  Yikes.  Some of you may wonder if the world existed then.  The notebook page it’s written on has bent edges, stains, and it needs its 3 holes repaired, causing it to fall out of the notebook regularly.  Originally, it was cut out of a woman’s magazine (who knows which one at this point?) complete with picture.  It was full fat, full milk and eggs, regular degerminated cornmeal, white flour – you name it.  It was pretty bad for you.  The recipe strongly called for cast-iron corn tins – but I didn’t own those, so I substituted the variation provided ~ muffin tins.

Because I wasn’t vegan at that time, I only changed one thing about the recipe – I used whole wheat flour in place of the white.  They were very tasty and everyone was happy when I served them.

Not long afterwards, I had to set the recipe aside.  My children and I were found to have allergies and we all became vegan overnight.  *gulp*  Since I didn’t have such a thing as internet yet to look for new recipes, I needed to learn how to take my much-loved ones and transform them.  (And while I was at it, one son had wheat and corn allergies, so I had to make something work for him, too.  I substituted millet flour for the cornmeal and barley or spelt flour for the wheat and made a small pan for him.  It had a stickier texture – you have to cut back on the liquid a bit – but it was worth it to him to eat something similar to our version.)  After a few attempts and substitutions, the recipe was deemed successful.  Update: I’ve learned that substituting oat flour for the wheat works very well.  It’s a little more fragile than the wheat version, but not terribly so.

This still is a favorite of mine.  I love it with chili, “chicken”-noodle soup, baked beans, and for breakfast with strawberry or raspberry jam and non-dairy milk over it  (Hey, don’t knock it until you try it!  Esp. if you use coconut milk.  Mmmmm….) – or warm for “dessert” with vegan “butter” and maple syrup drizzled over it.

Cornbread

  • 1 c. whole wheat flour or oat flour (whiz rolled oats in blender until floury)
  • 1 c. stone-ground cornmeal
  • 2 tsp. baking powder
  • 3/4 tsp. salt
  • 1 ½ tsp. Ener-G egg replacer
  • 1/4 c. honey (or maple syrup)
  • 1 1/3 c. soy milk
  • 2 T. melted coconut oil (for best texture) or unsweetened applesauce or half and half of each

Preheat oven to 425 degrees.  Spray muffin tin or 8”x8” pan with oil.

Combine dry ingredients.  Whisk liquid ingredients in separate bowl; add to dry ingredients and whisk until batter is smooth and just begins to thicken – about 30 seconds.  Spoon into pan.  Bake muffins for 14 minutes or 8”x8” pan for 18-20 minutes, until edges are beginning to slightly brown and center is firm.  (If the edges begin to look too brown, the bottom will already be too dark.)

Variation:  Double and place in a 9”x13” cake pan and bake for 22-25 minutes.

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