Sunday, September 15, 2013

Vegetarian Epicure Cornbread

Well, we're halfway through the month (?!), and this is about as near to a straight recreation as I've come during this project. Anna Thomas' basic cornbread from The Vegetarian Epicure was my go-to recipe for ages, and it's really good. The only changes I've made to the original are to substitute non-dairy versions of milk and butter and a "flax egg" (1 tbsp. of flaxseed beaten with 3 tbsp. water) for the chicken variety; I also added apple cider vinegar for a "buttermilk" effect. Despite the presence of 1/4 cup sugar, this bread isn't overly sweet, and makes a particularly fine vehicle for margarine while still hot. It also toasts nicely, but be aware it can be a bit crumbly, so a toaster oven is the safest bet.

Vegetarian Epicure Cornbread
~ 1 cup all purpose flour
~ 1 cup cornmeal
~ 5 tsp. baking powder
~ 1 tsp. salt
~ 1/4 cup sugar
~ 1 cup plain, unsweetened soy milk
~ 1 tbsp, apple cider vinegar
~ 1 tbsp. ground flaxseed beaten with 3 tbsp. water
~ 1/4 cup melted Earth Balance (or other vegan margarine)

~ Preheat the oven to 375 degrees fahrenheit and coat a bread pan with cooking spray.
~ Combine the milk and apple cider vinegar in a small bowl or beaker and set aside for 5 minutes. Add the flax/water mixture and melted margarine and whisk together for about a minute.
~ In a mixing bowl, sift together the flour, cornmeal, baking powder, salt, and sugar. Make a well in the center, add the milk mixture, and mix until just combined..
~ Transfer the batter to your baking pan, smooth the top with a rubber spatula, and bake at 375 degrees for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
~ Allow the cornbread to cool in the pan for about 5 minutes before turning out, and for a few minutes more before slicing.

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