Cornbread

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Cornbread

Postby jakbob » Mon Nov 25, 2013 10:20 am

I experimented with/modified Mary McDougall's recipe and discovered this delectable creation! So freaking good :D Moist, crumbly, and served it with black bean chili.

preheat oven to 425F or 218C

Ingredients:

1 cup white whole wheat flour
1 cup whole grain medium grind corn meal (bob's red mill)
1 tbsp flax seed meal
2 tbsp sugar
1 cup of soy milk
3/4 cup of water ( or you can just do 1 3/4 cups of soy milk)
pinch of salt
1 tsp baking powder
1 tsp baking soda

lightly greased pan (I use something like this http://i.walmartimages.com/i/p/00/07/11 ... 00X500.jpg)
bake for about 25min and a tooth pick should come out clean from the center.


Enjoy :D
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Re: Cornbread

Postby JulieS » Mon Nov 25, 2013 11:33 am

You read my mind. I want to make cornbread for Thanksgiving and have the cornmeal, so thanks for the recipe!
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Re: Cornbread

Postby JulieS » Mon Nov 25, 2013 1:44 pm

LynnCS wrote:I was just wondering if there was any such thing as a recipe that was no oil, no egg, etc. Thanks for this recipe.

Homemade hot, big pretzel recipes naturally don't have oil and they're delish, especially topped with mustard right out of the oven!
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Re: Cornbread

Postby Acura » Mon Nov 25, 2013 3:27 pm

ightly greased pan (I use something like this http://i.walmartimages.com/i/p/00/07/11 ... 00X500.jpg)
bake for about 25min and a tooth pick should come out clean from the center.


That's glass container right? can you put that in a oven?
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Re: Cornbread

Postby Acura » Mon Nov 25, 2013 8:11 pm

liner as in parchment paper?

could you use cookie tray?
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Re: Cornbread

Postby MINNIE » Tue Nov 26, 2013 1:41 pm

This is very timely.

I think with the addition of some herbs, and a little chopped mushroom, onion and celery, you could make something that tastes like cornbread poultry stuffing - without the poultry :) . Now I have to try that!

Regarding a baking pan, I've made a similar corn bread (minus the sugar) in a non-stick electric skillet with a lid. I've also made scones and other quick breads that way. Cooking with the lid on keeps the bread moist. Without the lid it gets too dry for my taste. I haven't needed to oil the pan.

A metal non-stick pan should work too.
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Re: Cornbread

Postby djunamod » Thu Nov 28, 2013 11:37 am

Thank you so much for this. I LOVE cornbread (corn in general, actually) and have been experimenting with baking a bit lately.

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Re: Cornbread

Postby sjsilver » Mon Apr 14, 2014 4:47 pm

I tried this cornbread recipe. I really like it. Thanks for posting it.
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