Jazzed-Up Cornbread

>> Thursday, September 29, 2011

After drooling over Ashley's (Edible Perspective) awesome cornbread recipes last week, I had the stuff on my brain. For sure. And even without discussing it with Stephen, he must have picked up on it, too. Last night, he just HAD to have cornbread. He wouldn't stop talking about it.

Our favorite recipe is derived from one in some worn church cookbook I found second- or third-hand at a yard sale several years ago. But I had changed it to make it vegan and jazzed it up a bit by adding real corn and peppers when I was in college.

Problem: We're out of egg replacer, applesauce, AND flax right now because we skipped the grocery store this week.

Solution: Use an egg. Otherwise, this recipe is vegan.


What you'll need . . .
  • 1 cup whole wheat flour
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 3-1/2 teaspoons baking powder
  • 1/4 cup maple syrup
  • 1 egg or your favorite replacement
  • 3/4 cup almond milk
  • 1/4 cup vegetable oil
  • 1 can corn
  • 2 hot peppers, seeded and finely chopped

Method . . .
  1. Preheat your oven to 400 degrees F. Lightly grease a standard loaf pan with Earth Balance or butter.
  2. Whisk together the flour, cornmeal, salt, and baking powder.
  3. In a separate bowl, mix together the maple syrup, egg, almond milk, and oil.
  4. Add the wet ingredients to the dry and mix until everything is moistened. Don't over-mix.
  5. Fold in the corn and peppers. Pour mixture into loaf pan.
  6. Bake for 40 to 45 minutes. You may wish to cover the loaf with tin foil in the last 15 minutes or so to eliminate excess browning. Loaf is done with a toothpick inserted into the middle comes out clean.
  7. Baker beware: It's tricky to tell when the loaf is done. However, if you cut into it and still find the insides are goo-py, just return to the oven. No harm done.

Thanks again to Ashley for the inspiration. Now we just need to figure out what to do with all these peppers. Any ideas?

Hot sauce, maybe?

(On a side note, we've received a few emails from people frustrated at our recent lack of vegan recipes. I just wanted to remind trusty readers/let new readers know that we're not vegan. We love to bake and cook vegan foods, but our recipes reflect our everyday eating, which is primarily basic vegetarian. That being said, we'll make an effort to post more vegan stuff in the coming months!)

I love the fall weather. Leggings and flip-flops!

However, taking photos of the foods we're making is getting challenging and requires me to immediately get my camera out after work, head outside, and snap away. Most often, I head to our favorite spot:

Also: I finally got my butt into gear and posted a video post on (never home)maker, baby! If you're interested, it's a quick run-down of what's going on now that I'm 31 weeks pregnant. OK. As of today, though, I'm actually 32 weeks pregnant.

That's eight months. As in the start of eight out of nine months. Ahhh!

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