Michael-safe cornbread

19 Mar

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.

So imagine my pleasure when this cornbread turned out great on the first try!  Plus it was easy-peasy.  Now, I know some people are very particular about their cornbread, but as far as I’m concerned, this stuff is just as good as the flour-and-eggs version I used to make from the Better Homes & Gardens cookbook.
I found this recipe on a vegan cooking website called Notes from the Vegan Feast Kitchen and I’ll love Google forever if only for this.  Below is the recipe, copied and pasted directly from the other blog, with my notes in square brackets.

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 Facts
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!

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7 Responses to “Michael-safe cornbread”

  1. Captain Momma March 19, 2010 at 9:06 pm #

    I was so sure Michael couldn’t have corn because it is the (apparently) most common allergy in the US! And what sucks even more is that our whole household cannot tolerate corn anymore. I LOVE LOVE LOVE cornbread. Sigh. Alas, he can have corn and Clare won that contest :S

    I am very glad that you were able to find something so yummy with such limits on your diet.

    I am NOT feeling such enthusiasm for trying and finding new recipes. I’ve hit a rut and need to get out! Hopefully the dietician can offer us some help!

  2. Meandering Michael March 19, 2010 at 10:39 pm #

    Captain Momma, hang on to your hat because I will soon be announcing Villainous Vittles II – The Recipe Challenge!!! You might have a chance to win again and find some new recipes to boot!

  3. Beanie March 19, 2010 at 10:51 pm #

    Once upon a time, when I was still abiding by my wheat allergy, I used to bake a very similar cornbread recipe myself – man, was it ever tasty! And, if Michael’s not allergic to capsicum, you could also make it confetti cornbread by adding chopped red and green bell peppers. Pretty AND nutritious!

  4. Kara March 20, 2010 at 4:56 am #

    What is Earth Balance?

    Glad it turned out so delicious!

    • fawnahareo March 20, 2010 at 11:02 am #

      One of the few dairy-free (aka vegan) margarines on the market. I only know of two brands. Did you know that regular margarine contains milk products? Earth Balance is made with soy and palm oil, and a few other things, I think, but all plant-based.

  5. Suzanne March 21, 2010 at 5:21 am #

    have you been using egg replacer? I use this stuff all the time in my baking and we can’t tell the difference
    http://www.canbrands.ca/cart.php?target=product&product_id=265&category_id=62
    (I’ve gotten it at bulk barn the local health food store)
    also… this woman does a crockpot blog that’s gluten-free (if you can get the right products) http://crockpot365.blogspot.com/ — and a lot of the dairy is optional or added at the table

  6. Malke March 22, 2010 at 4:39 pm #

    Your cornbread recipe sounds great! We recently went gluten-free, soy-free and casein-free (for my daugher) and I’ve been using buckwheat flour quite a bit. It’s not actually in the wheat family, but it gets a bit gummy, which is good when there’s no gluten, and it’s also quite tasty. We use the buckwheat in combination with rice flour and/or cornmeal when we’re making pancakes and cornbread.

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