Saturday, February 26, 2011

Skillet Corn Bread

Skillet Corn Bread (Veganomnicom: The Ultimate Vegan Cookbook)

I find most corn breads a bit dry and crumbly but this version is very moist and rich in flavor. It almost tastes like a dessert.   I added scallions, corn and red pepper to this recipe but you can add green pepper/ hot peppers/regular onions – anything that sounds good.

2            cups soy milk
2            teaspoons apple cider vinegar
2            cups cornmeal
1            cup all-purpose flour
¼           cup sugar
2            teaspoons baking powder
½            teaspoon salt
1/3          cup oil

1            cup fresh or frozen and partially thawed corn kernels
2            scallions, chopped
½           red pepper, chopped
1            tablespoon oil

Preheat a cast-iron skillet over medium heat. Saute’ the corn kernels, scallions and red pepper in oil for about 5 – 7 minutes. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.

Corn Bread:  Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.

In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay.  Fold the corn/pepper/onion mixture into the batter.

Pour the batter into cast iron skillet. Skillet is already oiled from cooking the corn mixture. Bake for 30-32 minutes.  Let cook before serving.

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