Homemade Cornbread
Saturday, January 15, 2011 at 4:56AM
One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.
Ingredients:
1 ¼ cups yellow cornmeal (organic and stone ground, if possible)
1 ¼ cups unbleached white flour
½ teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 ½ cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
Instructions:
1. Heat oven to 425° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
5. Cut into wedges and serve.
Food as Medicine: Coarse, stoneground cornmeal is a significant source of dietary fiber, which is important to healthy bowel function. Diets high in fiber have also been shown to help in weight loss and healthy weight maintenance.
Try this cornbread alongside my Vegetarian Chili for a full meal.
Reader Comments (2)
Yummy yummy ..... I don't know if I'm in the right place or not ..... but I just wanted to comment on yesterday's recipe for carrot/ginger soup:
It is absolutely deliciious! But there is one caveat: I didn't have a potato so I used an apple and I didn't have the veg. broth, so I used 4 cups of turkey broth and the rest water.
no nutmeg so I sprinkled some Allspice into it ..... I'm figuring the nutrient/calorie content is a little off, but probably not by that much.
So so good! I'm gonna have to "force" myself to not eat the whole bunch of it!
Thank you for your great recipes Dr. Weil
As a country girl, I love cornbread and I am glad that you specified organic cornmeal.
I enjoy it with pinto beans. I also like cornbread, hot and dripping with real butter and honey. Yum Yum.
I would like to add that canola oil is most likely to be genetically engineered.. I prefer to use pure olive oil or pure safflower oil.
It is interesting to see how people take a recipe and make it their own.
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