>> Wednesday, February 3, 2010
Today I will tell a tale of two very different corn breads. The first is this teacake variety inspired by a recipe in the BabyCakes cookbook, infused with the sweet pomegranate molasses we featured in our pomegranate-dream cake post. The second is a wheat-free variety more suitable for sides. Chili, perhaps? I'll post the wheat-free one a little later in the day. Just to keep you guessing :)
Anyway, this corn bread is beautiful.. As Erin McKenna writes in BabyCakes: "Adding teacakes to your repertoire may just serve you better than any other less you take away from [her] book." Simply put: teacakes are easy, usually turn out well, and are general crowd-pleasers. And by adding a generous 1/3 cup pomegranate molasses (made from the 100% pomegranate juice sent to me by the kind folks at POM Wonderful) . . . this creation is sweet and unique.
If you need a refresher, to make pomegranate molasses all you do is mix together 1 cup pomegranate juice, 1 tablespoon raw sugar, and 1/8 teaspoon lemon juice. Simmer until reduced and thick (coating the back of a spoon is a good measure of thickness). (Can be used, I learned, in place of agave nectar, honey, maple syrup, or regular molasses.)
POMEGRANATE-LAVENDER POPPY CORN BREAD
What you'll need . . .
- 2/3 cup soy milk (or other substitute for the real deal)
- 1 tablespoon apple cider vinegar
- 3/4 cup whole wheat bread flour
- 1/2 cup cornmeal
- 1/2 cup plus 1 tablespoon flax meal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 cup coconut oil (plus more for pan)
- 1/3 cup pomegranate molasses (or agave, honey, maple syrup)
- 1/3 cup unsweetened applesauce
- 2 teaspoons vanilla extract
- 1 tablespoon lavender
- 2 tablespoons poppy seeds
Method . . .
- Preheat oven to 325 degrees F. Lightly grease a 9.25 x 5.25 x 2.75 inch pan with the coconut oil.
- Pour soy milk and cider vinegar into a small bowl and set aside. It will thicken into a buttermilk.
- In the bowl of an electric stand mixer, cream together the coconut oil, pomegranate molasses, applesauce, and vanilla.
- In a medium bowl, whisk together the flour, cornmeal, flax meal, baking powder, baking soda, and salt. Add the dry ingredients to the wet and mix until full incorporated.
- Fold in the lavender and poppy seeds. The batter will be grainy.
- Pour batter into the prepared pan. Bake on center oven rack for approx. 30 minutes, rotating the pan after 20 minutes. (Finished bread will "bounce back" when you press it slightly.)
- Let the bread stand in the pan for 20 minutes, then gently run a knife around pan edges and invert to release from pan. Flip so it's right-side-up again to cool on a cooling rack.
- Uncut bread will last for 3 days in room temp. covered in plastic wrap. We threw ours in the fridge.
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