Showing posts with label cornbread. Show all posts
Showing posts with label cornbread. Show all posts
Wednesday, October 10, 2018
CRUNCHY VEGAN CORNSTICKS!
My recipe is an easy one and the corn sticks came out nice and crispy, as they should be. They are great for eating with a good chili!
Printable Recipe
BRYANNA'S VEGAN CORN STICKS
Yield: 14 corn sticks (Can be gluten-free if you use certified GF oat flour-- which you can make out of oat flakes in a dry blender.)
You will need two cornstick pans (preferably cast iron), each with 7 indentations for the batter. (Mine are Lodge, which is an excellent brand.)
1 cup yellow cornmeal
1/2 cup oat flour
1 tsp salt
1/2 tsp baking soda
WET MIX:
1 1/4 cups soy milk
1 Tbsp lemon juice
3 Tbsp oil OR 1/4 cup melted vegan butter
1 Tbsp Orgran or Ener-G egg replacer powder
ADDITIONAL:
1 Tbsp oil for brushing on pans
OPTIONALS:
I haven't tried any of these yet, just to let you know.
1.)Some people add corn kernels to the batter (about 1 cup), but toss them in the flour mix first.
2.) Another common addition is cayenne pepper-- about 1/4 tsp. -- or some chopped jalapeño peppers, or a cup of grated vegan "cheddar" or other vegan cheese.
3.) You could also try using 2 Tbsp. of ground golden flax instead of the egg replacer powder.
Directions:
Heat the oven to 450 degrees F. When the oven is heated, heat the pans in the oven for about 5 minutes. Brush the indentations in the hot pans with the 1 Tbsp. of oil.
Mix the Dry Mix ingredients together in a medium bowl, and whisk the Wet Mix ingredients together with a whisk or immersion blender in a 1 qt. pitcher. Set aside separately.
To make the batter:
Pour the Wet Mix into the Dry Mix and stir in an over-and-under fashion just to moisten all of the Dry Mix.. Spoon the batter into the oiled indentations of the warm corn stick pans, to just barely fill to the top of each one. Immediately place in the hot oven and bake for 18 minutes. Cook the pans on racks for a few minutes before carefully loosening the sticks from the pans and removing the cornsticks to a plate. They should be nice and crispy on the bottoms. Eat as soon as possible!
Nutrition Facts
Nutrition (per serving): 84 calories, 34 calories from fat, 3.9g total fat, 0mg cholesterol, 195mg sodium, 65.5mg potassium, 10.6g carbohydrates, 1.1g fiber, less than 1g sugar, 2.2g protein, 2.4 points.
Enjoy!
Saturday, July 28, 2018
MOIST & DELICIOUS LOW-GLYCEMIC/NO-ADDED-SUGAR CORN MUFFINS
As you might have noticed, I've been on vacation from blogging for almost a month. However, I haven't been idle. You might remember me mentioning back in April that I was diagnosed as pre-diabetic, so I have been adjusting my vegan diet to a low-glycemic vegan diet, which means also adjusting some recipes, totally revamping others, or even starting from scratch, and tossing some out, as well. (You can read a bit about this in this blog post and this one. And, PS: I've dropped 13 lbs without even trying, and my blood tests are definitely improving. )
We mostly eat fresh fruit (often with homemade soy yogurt) when we want a dessert, but occasionally I make Chocolate "Nice Cream", made with 3 sliced frozen ripe bananas, 1/3 cup dark unsweetened cocoa powder, 1/4 cup soy milk, a pinch of salt, a little vanilla extract, and sometimes a dollop of nut butter, blended until creamy-smooth in the food processor, then frozen-- no sugar or sweetener of any kind needed! So delicious!
We mostly eat fresh fruit (often with homemade soy yogurt) when we want a dessert, but occasionally I make Chocolate "Nice Cream", made with 3 sliced frozen ripe bananas, 1/3 cup dark unsweetened cocoa powder, 1/4 cup soy milk, a pinch of salt, a little vanilla extract, and sometimes a dollop of nut butter, blended until creamy-smooth in the food processor, then frozen-- no sugar or sweetener of any kind needed! So delicious!
I've been eating only sprouted grain or whole rye breads, and also investigating other low-glycemic grains and flours. Quinoa, teff, and amaranth are all very well, but they are expensive (as is commercial sprouted grain flour), difficult for some people to find, and often too strong in taste to use in many recipes. My favorite quartet of LG flours is comprised of oat flour, barley flour, millet flour (all can be ground from grain to flour in a dry high-speed blender if you do not have a grain mill) and chickpea flour. (White bean flour can be used in place of chickpea flour.) Buckwheat and rye are also excellent, and I always have some in my freezer, but their strong flavors make them less useful.
Lately, I've been working on a low-glycemic, low-fat vegan brownie-- can you tell that we love chocolate? I'm not there yet, but will report back. Another recipe that I've been working on is a low-fat, but moist, low-glycemic vegan cornbread or corn muffin. Cornbread is a particular favorite of mine. I've tried many recipes from online sources and cookbooks, but, in the end I successfully revised one of my own corn muffin recipes and it's easy, quick, and inexpensive, as well as delicious.
Lately, I've been working on a low-glycemic, low-fat vegan brownie-- can you tell that we love chocolate? I'm not there yet, but will report back. Another recipe that I've been working on is a low-fat, but moist, low-glycemic vegan cornbread or corn muffin. Cornbread is a particular favorite of mine. I've tried many recipes from online sources and cookbooks, but, in the end I successfully revised one of my own corn muffin recipes and it's easy, quick, and inexpensive, as well as delicious.
The following recipe is based on a recipe from my book "The Fiber for Life Cookbook" (Book Publishing Co., Summertown, TN; © 2002). It has been a favorite of ours for many years, because we love anything corn-y, and these are double-corn-y! The canned cream-style corn in the recipe (which contains no cream or dairy whatsoever) adds more fiber, and makes the muffins moist and sweet. If you don't have a can in your pantry, or prefer not to use it, you will need some thawed and drained frozen sweet corn-- see note at the end of the Ingredient List in the recipe.
In this close-up, you can see the nice moist crumb of the muffin.
Printable Recipe
BRYANNA'S
MOIST & DELICIOUS LOW-GLYCEMIC/NO-ADDED-SUGAR CORN MUFFINS
Makes 12
(This recipe also happens to be gluten-free, can be soy-free, and contains no sugar or syrup of any kind, and no artificial sweeteners.)
Makes 12
(This recipe also happens to be gluten-free, can be soy-free, and contains no sugar or syrup of any kind, and no artificial sweeteners.)
DRY
MIX:
1
cup yellow cornmeal
1/2
cup oat flour
1/4
cup barley flour
1/4
cup millet flour
1/2
T. baking powder
1/2
tsp. salt
1/4
tsp. baking soda
WET
MIX:
3/4
cup non-dairy milk
2
T. oil
2
tsp. powdered egg replacer (such as Ener-G or Orgran)
ADDITIONAL:
14
oz. can cream-style corn (This product
does NOT contain dairy products.) OR, in place of canned cream-style corn, you can mix 14 oz. of thawed frozen sweet corn (do not drain) with the Wet Mix ingredients in a blender or food processor for about 5 seconds-- some lumps of corn should remain. See photos below to judge texture.
Instructions:
Instructions:
Preheat
the oven to 375 degrees F. Oil 12 muffin cups. Mix
the Dry Mix ingredients together well in a medium bowl. Mix the
Wet Mix ingredients in another (2 to 4-cup) bowl or pitcher with a
whisk or with a hand/immersion blender. Pour the contents of
the can of "cream-style" corn into the Wet Mix and stir
well.
Pour
this mixture into the Dry Mix and mix briefly. Spoon evenly
into the muffin tin. Bake 15-20 minutes. (Test one of the muffins with a toothpick
after 15 minutes, to see if the toothpick comes out clean-- if it dies not, bake for a few minutes more.).
Loosen
them carefully with a table knife and turn them on edge. Place
the muffin tin on a rack, cover the muffins with a clean tea towel
and cool for a few minutes before serving. Cool thoroughly
before storing. These freeze well.
Nutrition
Facts
Nutrition
(per serving): 126 calories, 30 calories from fat, 3.4g total
fat, 0mg cholesterol, 211.5mg sodium, 185.4mg potassium, 22.5g
carbohydrates, 2.1g fiber, 1.6g sugar, 3g protein, 3.7 points.
Enjoy!
Thursday, May 23, 2013
"WHOLE GRAIN VEGAN BAKING" BLOG TOUR-- REVIEW, BOOK GIVEAWAY, & A RECIPE, OF COURSE!
BLOG TOUR SCHEDULE (CHECK OUT THE OTHER BLOG POSTS ON THE TOUR FOR MORE SAMPLE RECIPES, REVIEWS AND PHOTOS)
WIN A COPY OF THIS BOOK! Comment on this post and 2 contestants will be chosen randomly to receive a copy (US and Canada only, I'm afraid). CONTEST IS NOW CLOSED! THE WINNERS ARE CLAUDIA AND VEGINTRAINING-- I'LL BE IN TOUCH!
If you are laboring under the impression that whole grain baked goods are dark, heavy, and too "healthy" to actually taste good, and that VEGAN whole grain baked goods must be even moreso, "Whole Grain Vegan Baking" will change your mind in a hurry! The authors are both experienced and innovative vegan bakers, so you will be in capable hands! (Celine Steen is the co-author of “Vegan Sandwiches Save theDay!”, “500 Vegan Recipes”, “The Complete Guide to Vegan Food Substitutions”,
and “Hearty Vegan Meals”. She is the founder of the award-winning blog Have Cake, Will Travel.
Tamasin Noyes is the co-author of “Vegan Sandwiches Save theDay!” and author of “American Vegan Kitchen” and “Grills Gone Vegan”. She is
the founder of the blog Vegan Appetite .)
I was honored to be invited to participate in this "Blog Tour" for Celine and Tamasin's new book, but it was difficult to select a recipe for this post from such an array of goodies! The breakfast chapter alone beckoned with delectable recipes, from Lemony Spelt Scones to Chocolate Sesame Granola and Chocolate Stout Spelt Doughnuts, to Breakfast Pie Pastries, to yeasted Lemon Ginger Rolls (can you tell that I love chocolate and lemon?). But there were still chapters of quick loaves and muffins; artisan yeast breads, rolls, bagels, pretzels and pizza; a jam-packed (not to make a pun) snack chapter of crackers, quiches & tarts, flatbreads, bars and cookies; and the one many of us may open first, "Perfectly Wholesome Desserts". Lots of photos, too-- groan!
You know that I am not a "purist" when it comes to baking-- I have nothing against some unbleached white flour once in a while! I use a great deal of whole grains and whole grain flours because they are nutritious and full of flavor. But this book is so full of variety that I'm sure it will move you (and me) well beyond whole wheat flour and oats.
I almost had to do the eeny-meeny-miney-mo thing to choose my recipe for the Blog Tour, but, in the end, I chose the following cornbread recipe for this post. It's jazzed-up with jalapeño peppers and one of my favorite baking additions, dried cranberries. I sincerely love cornbread and this one not only sounded interesting, but it contains only 1 tablespoon of oil! I also liked the combination of whole wheat pastry flour, cornmeal and corn flour, which is finely-ground cornmeal. (Chapter One is full of baking tips and information about the various flours and other ingredients.) Using the two varieties of corn products gave the bread a smoother texture than most cornbread, but still with a bit of graininess.
We enjoyed this cornbread with some of my vegan Habitant Pea Soup for a hearty supper. It was moist and very flavorful (and yummy heated up for breakfast the next day with a drizzle of maple syrup!). Now I have lots of experimenting to do with more than 100 recipes in this book-- poor me!
Bravo to Celine and Tami for producing such a lovely, inspiring and user-friendly cookbook!
SPICY CRANBERRY CORNBREAD (WITH MY NOTES: BCG)
From "Whole Grain Vegan Baking" by Celine Steen & Tamasin Noyes
Yield: 6 servings
A wee bit sweet,
a wee bit spicy, and all very savory, this cornbread has the perfect crust thanks
to the hot cast-iron skillet. Cornmeal is packed with nutrients, minerals, and
amino acids. Plus, it tastes great! Start with this recipe, then tweak it to
your taste. Double the scallions, jalapeños, or cranberries to make it your
own.
11⁄2 cups (355 ml) unsweetened
plain vegan milk, more if needed (I used soy milk: BCG)
1 tablespoon (15 ml) apple
cider vinegar
60 g (1⁄4 cup) unsweetened
applesauce
2 tablespoons (30 ml) pure
maple syrup
18 g (3 tablespoons) minced
scallion (I didn't have any, so I used minced leeks, green & white parts: BCG)
18 g (2 tablespoons) minced jalapeño peppers (I used rinsed pickled jalapeños: BCG)
15 g (2 tablespoons) dried
sweetened cranberries, chopped
1 tablespoon (15 ml)
neutral-flavored oil
120 g (1 cup) whole wheat pastry flour
60 g (1⁄2 cup) corn flour (see
page 10) (grind some yellow cornmeal to flour in a clean, dry coffee/spice grinder if you don't have any: BCG
88 g (1⁄2 cup plus 2
tablespoons) coarsely ground cornmeal
1 teaspoon fine sea salt
1⁄4 teaspoon ground black
pepper
12 g (1 tablespoon) baking
powder
Nonstick cooking spray (or oil from a pump-spray bottle: BCG)
Put an 8-inch(20 cm) cast-iron skillet in the oven and preheat the oven to 400°F (200°C, or
gas mark 6).
Combine the milk
and vinegar in a medium-size bowl: The mixture will curdle and become like
buttermilk. Stir in the applesauce, syrup, scallion, jalapeño, cranberries, and
oil.
Combine the
flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl.
Whisk to combine. Pour the wet ingredients into the dry and stir until
combined, but do not over-mix. If the mixture is too dry, add additional milk 1
tablespoon (15 ml) at a time as needed. (I didn't need to add any extra: BCG) The mixture should be pourable.
Carefully take
the skillet out of the oven and coat it with cooking spray.
Pour the
cornbread batter into the skillet and put it back in the oven.
Bake for 33 to
38 minutes, until a toothpick inserted into the center comes out clean. Let
cool slightly before serving.
Enjoy!
Monday, October 17, 2011
CORN KERNEL ZUCCHINI CORNBREAD-- IT CAN BE GLUTEN-FREE, AS WELL
I have a confession to make-- I love cornbread. My husband doesn't really understand this. He likes it all right, but not with passion, if you know what I mean. It must be an American thing. I was born in the States and he was born in Quebec. Even though I've lived in Canada since I was 18, I've never lost my passion for cornbread, and as a vegan, I've devised several cornbread recipes that I'm happy with. But, faced with a pile of zucchini and scads of ovo-lacto-laden zucchini cornbread recipes, I decided to devise my own vegan version-- with nuggets of corn added at the last minute. I almost added some Daiya vegan cheese shreds, but decided that would be overkill-- although, if you do try it, let me know!
I was out of whole wheat pastry flour, so I used my High-Fiber Gluten-Free Flour Mix instead, and you'd never know the difference!
BRYANNA'S CORN KERNEL ZUCCHINI CORNBREAD (Can be GF and SF)
Makes 1/ 10" cast-iron skillet-full
Moist and delicious, with the extra nutrition of vegetables. PS: If you don't have a skillet, use a 10" round or 9" square pan-- the skillet just makes the crust crispier.
DRY MIX:
1 cup yellow cornmeal
3/4 cup white whole wheat pastry flour OR my High Fiber Gluten-Free Flour Mix (or your favorite)
1/3 cup soy flour or chickpea flour
1/4 cup unbleached organic sugar
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
WET MIX:
1 tablespoon lemon juice with soymilk, nut milk or hemp milk to make 1 1/4 cups
1 cup packed grated zucchini with skin
2 tablespoons oil or melted Earth Balance
ADDITION:
1 cup thawed frozen (or cooked fresh) corn kernels, or canned corn kernels, well-drained
Oil a 10" cast iron skillet and place it in the oven while you heat it up to 375 degrees F. Whisk the dry Mix ingredients together in a medium bowl. Whisk or blend the wet Mix ingredients together and add to the Dry Mix. Mix briefly and pour into the hot skillet. Bake 20 minutes. Serve warm.
Nutrition Facts
Nutrition (per serving): 198.4 calories; 21% calories from fat; 4.9g total fat; 0.0mg cholesterol; 284.2mg sodium; 345.9mg potassium; 35.7g carbohydrates; 4.0g fiber; 8.2g sugar; 31.7g net carbs; 5.6g protein; 3.6 points.
Made with Bryanna's High-Fiber Gluten-Free Flour Mix:
Nutrition (per serving): 217.3 calories; 21% calories from fat; 5.3g total fat; 0.0mg cholesterol; 285.5mg sodium; 337.8mg potassium; 39.4g carbohydrates; 3.6g fiber; 8.2g sugar; 35.7g net carbs; 5.0g protein; 4.1 points.
Enjoy!
Wednesday, December 6, 2006
GLUTEN-FREE CORNBREAD RECIPE, A CHRISTMAS FAIRE, AND FAMILY VISITS
 |
| All corn cornbread! |
Saturday and Sunday were the days for the annual Denman Is. Christmas Craft Faire. On Sunday my son Tim's daughters, all budding cooks, had a half-day booth. The oldest, made snowflake shortbread cutout cookies and caramel corn to sell, and the two younger girls made homemade lollipops, mounted on a "lolllipop tree" that my son made. Everything was delicious, and the lollipops, though "freeform", looked beautiful and were very long-lasting. They liked making them so much that next year they plan to make a totally organic version with all kinds of different natural flavorings and colors! Tim already has an idea for a rainbow display, too. They sold lots and made their own Christmas money!
I went back to Vancouver with Chris and Justine to meet my big brother, also Tim, who was coming from California. We had another fun family gathering at my cousin Chris's house, with my sister and her family. (We ate take out from the Chinese vegan Buddhist restaurant, the Bo Kong! (Update-- now the "Whole Vegetarian".)
I brought Tim back home to visit more family, especially our 89-year-old mom. Now we can drive up our driveway-- yay!
Before I left I made this yummy cornbread-- with no wheat flour, so celiacs can eat it! It's nice and corny!
Printable Recipe
BRYANNA'S VEGAN ALL-CORN CORNBREAD (GF and can be SF)
9" square pan-ful
I adapted this from a recipe in "The Best Light Recipe
" by Editors of Cook's Illustrated magazine.1 1/3 cup yellow cornmeal (stoneground, if possible)
2 Tbs. plus 2 tsp. (8 tsp.) organic unbleached sugar
1 tsp. salt
2 tsp. baking powder
1/2 tsp. baking soda
another 2/3 cup yellow cornmeal
2/3 cup boiling water
1 tbs. lemon juice plus
soymilk or nut milk to make 2 cups
1 Tbs. ground golden flax seed
2 tbs. melted vegan butter (Try my homemade palm-oil-free vegan Buttah or look for Harvest Award brand.)
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 vegan butter.
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.
Enjoy!
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