Sunday, October 13, 2013

vegan corn bread

I remember the corn bread my dad used to make. He always served it with pinto beans, and I agree, they make a good pairing. One step he taught me that I think is really essential is to use a pre heated iron skillet. The batter should sizzle when it hits the pan.
This is not a sweet corn bread, but one with savory notes. Some minced jalapeƱo would be welcomed.

1 1/3 cup corn meal
1 cup of unbleached flour
2 tsp baking powder
1 tsp salt
1 cup of corn kernels, thawed
heaping 1/2 cup chopped scallions (about 4 scallions)
2 cups of soy milk
1 TB apple cider vinegar
1TB sugar
1/4 cup vegetable  oil
1 TB butter
black pepper

Preheat the oven, oil an iron skillet and put it in the oven to get hot while you are making the corn bread. Saute the green onions and the corn kernels in butter with the pepper and a pinch of salt until the onion is soft. In a small bowl, whisk together the apple cider vinegar with the soy milk and set aside. With a fork, mix the dry ingredients together. Stir in the milk and vinegar, and oil, and fold in the corn and onion mixture. Don't over mix. Remove the skillet from the oven, pour the batter into it and return to the oven to bake for about 35 minutes.

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