When we first learned about all of Michael‘s food allergies, I went into high-creativity gear and started making all sorts of new things. I was excited to post recipes about them but couldn’t without giving away answers to his “Villainous Vittles” competition. But lately I seem to have lost my enthusiasm for cooking and creating new things, so there haven’t been any recipe posts. Until tonight!
Baking has been very challenging since we’ve had to go gluten, egg, and dairy-free. Gluten is the stretchy “glue” that gives baked goods their texture and replacing wheat flour often means mixing together all sorts of other exotic flours, the very thought of which makes me tired.
BRYANNA’S VEGAN ALL-CORN CORNBREAD
9″ square panful
I adapted this from a recipe in “The Best Light Recipe” by Editors of Cook’s Illustrated magazine.
- 1 1/3 cup yellow cornmeal [I used Bob’s Red Mill Corn Grits, which gave things a lovely gritty texture]
- 2 Tbs. plus 2 tsp. (8 tsp.) sugar
- 1 tsp. salt
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- another 2/3 cup cornmeal
- 2/3 cup boiling water
- 1 tbs. lemon juice plus [I’d run out of lemons AND bottled lemon juice, so I used apple cider vinegar instead]
- soymilk or nut milk to make 2 cups [I used PC Blue Menu Original soy milk]
- 1 Tbs. ground golden flaxseed [This is often used as an egg-replacer in vegan cooking, but there’s so little of it and it doesn’t get mixed with hot water by itself, so I’m not sure it’s really necessary]
- 2 Tbs. melted Earth Balance [I was too lazy to do this, plus we don’t like the taste of the stuff, so I substituted 2 tablespoons of canola. I did use Earth Balance to grease the pan, though.]
Preheat the oven to 425 degrees F.
Mix together the first cornmeal, sugar, salt, baking powder, and soda in a medium bowl.
In another bowl mix together the 2/3 cup cornmeal and the boiling water and stir well. Stir in the lemon juice/soymilk mixture, flaxseed and melted Earth Balance.
Pour this into the dry mixture and mix briefly. Pour into a well-greased 9″ square baking pan. Bake for 25 minutes or until it tests done and is crusty on top.
Nutrition (per square [cut into 9 pieces]): 157.5 calories; 24% calories from fat; 4.3g total fat; 0.0mg cholesterol; 341.8mg sodium; 264.0mg potassium; 27.4g carbohydrates; 2.6g fiber; 5.2g sugar; 24.8g net carbs; 3.7g protein; 3.0 points.
I wasn’t sure it was cooked all the way through, as it was still a bit moist inside when I cut it (but just couldn’t wait any longer, with a hungry Halia on my hands!) I found it was particularly tasty after it had cooled, and the extra moisture disappeared. Halia, Amanda, Michael, and I all loved this cornbread, right down to the last square that got gobbled up the next day. And I didn’t even get a picture!