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| 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!
wow, you were busy !
ReplyDeleteYour family is lovely :)
The lollipop tree is so cool !
How do you make those organic lollipops? how did you make them? and how do you make cutout shortbread cookies...i find shortbread so delicate that it breaks easy...
ReplyDeleteI didn't make them, anonymous, but I gave my daughter-in-law some recipes I found online to follow.
ReplyDeleteTo make everything organic, for the lollipops you just use organic sugar, organic corn syrup, natural organic flavorings and color.
http://www.naturesflavors.com/
has organic natural food colorings and flavors.
Here are more organic food colorings;
http://www.seelecttea.com/index.php?cPath=41
and more organic flavor oils and extracts:
http://www.goldcoastinc.com/organic/
http://www.tropicaltraditions.com/organic_flavor_extracts.htm
http://www.flavor.com/organic1.htm
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Here is the recipe for lollipops that the girls and their mom used:
http://www.exploratorium.edu/cooking/candy/recipe-lollipops.html
They didn't have molds, but just made freeform lollipops. The molds have to be metal, if you use them. Like these:
http://www.lollipopmolds.com/page3.html
or here;
http://www.candylandcrafts.com/christmascandy.htm
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For the cookies, use organic unbleached white flour, organic Earth Balance Natural Buttery Spread, and organic sugar. Use organic powdered sugar, organic cornstarch, and natural vanilla, organic if you can find it, if your favorite recipe calls for any of these products.
They used snowflake cookie cutters like these:
http://www.amazon.com/Snowflake-Cookie-Cutters-Set-4/dp/B00068VBBI
I think this is the recipe they used for the cookies:
Shortbread Cutouts
1 cup butter (Use Earth Balance)
1/2 cup sugar
2-1/2 cups all-purpose flour
Colored sugar, optional
In a mixing bowl, cream butter and sugar; gradually add flour. Divide dough in half. On a lightly floured surface, roll out each portion to 1/4-in. thickness. Cut with 2-in. to 3-in. cookie cutters dipped in flour. Place 1 in.
apart on ungreased baking sheets. Sprinkle with colored sugar if desired.
Bake at 300° for 20-25 minutes until lightly browned. Remove to wire racks
to cool.
Yield: about 2 dozen.
from tasteofhome.com
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They used blue colored sprinkles on the cookies, stuck on with a plain powdered sugar and soymilk cookie glaze (sugar can be organic).
For natural organic colored sugar sprinkles:
To make your own:
VEGAN COLORED SUGAR SPRINKLES: Mix organic coarse sugar with some of the organic colorings above. Spread out and dry well (wear rubber gloves!).
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http://www.kingarthurflour.com/shop/landing.jsp?go=epicuriousB&id=2445
Evidently, white edible glitter is made only from gum arabic. Some manufacturers add color and even flavoring or sweetener to edible glitter. I don't know if this is possible at home, but might be worth a try.
http://www.frontiercoop.com/dspCatPct.php?ct=ssbfbf
ReplyDeletealso has organic flavor extracts.
I can't find where to email you, Brianna! Which of your books as the recipe for the seitan "pork" roast? Is this just a flavor variation on your "turkey"?
ReplyDeleteI use this cornbread recipe often--in fact, I'm baking it right now!
ReplyDeleteHowever, today I changed the order of preparation around, and I didn't have to "delump" the batter as I usually do.
After adding the boiling water to the second batch of cornmeal, I added the melted Earth Spread, then the soymilk/lemon juice (whisking all the way). I mixed the flax seed with the first batch of cornmeal, then added the dry mixture to the wet, instead of the other way around (whisking the dry ingredients into the wet as well).
I'm looking forward to my cornbread tonight, which should be ready in 13 minutes!
Please let us know if this works out well, Coming and Going!
ReplyDeleteThe cornbread turned out better than ever, thanks for asking! It holds up a better, and is less crumbly. (Not that that mattered after I scarfed down a couple of squares!)
ReplyDeleteOops, forgot to leave the link where you can get the re-arranged recipe, as well as a pic of the results, and accompanying music. Enjoy!
ReplyDeleteThanks, Bryanna, for posting the original cornbread recipe--it's packed on a few happy pounds!
http://jenesaisrein.blogspot.com
I too am a lover of your recipe. Making it again today.
ReplyDeleteExcellent. I would recommend another 5+ minutes in the oven though. I'm at sea level and the center didn't get crisp till around the 30 minute mark, more perhaps.
ReplyDeleteThanks for the gluten-free RICE FLOUR FREE cornbread recipe. With multiple food allergies, this was a godsend!
ReplyDeleteI found this recipe when I did a Google search for gluten-free vegan cornbread (my hubby is gluten, dairy, and egg-free, among other things, and it's new, so we're still looking for recipes).
ReplyDeleteI baked it up last night using Bob's Red Mill Corn Grits rather than regular cornmeal (which gave it an awesome grainy texture) and I was too lazy to melt the Earth Balance so I substituted canola. Guess what, there's only one square left and we're going to have to arm-wrestle for it. :) Thanks so much for the recipe!
Oops, forgot to mention that I plan to share this on my blog (http://fawnahareo.com) and will be linking back to this post when I do. :)
ReplyDeleteThis is such a great base recipe. I adapted it slightly, using a little less baking powder, sweetened mashed rhubarb and quince in place of the cold liquid ingredients, a touch more water and olive oil instead of the earth balance to make a sort of loaf/cake thing. Delicious! Thanks Byanna.
ReplyDeletei made this recipe last night. the top looked bizarre- there was a a smaller square that started about an inch and a half in that was a lighter shade yellow. do you have any idea why this happened? the only thing i could think of that happened was that the soymilk rose to the top??
ReplyDeleteCaitlin, I can't imagine why! Did you follow the recipe exactly, using the boiling water for the second batch of cornmeal?
ReplyDeleteTo Coming and Going,
ReplyDeleteHave tried your link to the rearranged recipe with pic and accompanying music. Can't find it. Please redirect. Thanks!
Julie H., it's at http://jenesaisrein.blogspot.com/2009/01/mmm-good-cornbread-to-go-with-beans.html
ReplyDeleteI have to try it this way next time I make it!
Dearest lovely Bryanna. You are a GODDESS! This is so beautiful in its simplicity. It worked out great for me.
ReplyDeleteOk, this time I made a couple of changes. I didn't have any earth balance, so I just used oil.
ReplyDeleteAfter adding the boiling water to the 2/3 cup of cornmeal, I added in the oil, and beat it in. Then, a little bit at a time, I beat in the liquid ingredients (soymilk, lemon, etc etc) a little bit at a time, so that it would sort of not form lumps while mixing it all together. I found that the qucik-steamed cornmeal tends to get clumpy to the max, so I found that beating in the liquid ingredients a little at a time controlled that. It was definitely worth it.
Then, I mixed it all together with the dry ingredients, and scooped it into nonstick cupcake pans (with a generous squirt of oil at the bottom of each little cup, but no paper liner), and baked at 350F for 25 minutes. They came out PERFECTLY. They rose up nice and high, and look all crispy on the outside and tender on the inside. Very tasty recipe. Thank you so much for sharing it.
I realised I'd made a huge error when mixing this all together, seeing that it was all the yellow corn at the bottom and all the milk floating on top unintegrated, so I looked at the packaging again and seeing that it says 'sémola de maíz' (I'm living in Spain) I looked up if there was a difference between corn semolina and cornmeal... Turns out, big difference! In a rescue attempt I mixed in 3 tablespoons cornstarch (I think you call this cornflour in the States) and heated it on the hob for a few minutes until it was pretty much cooked polenta. After 20 minutes in the oven, this turned out pretty tasty, and I will definitely make it again. I'm not sure if I would have achieved the same result by simply cooking corn semolina and milk then baking it though, or did the extra ingredients still add something to it do you think?
ReplyDeleteAnyhow, remembering that I have seen yellow cornmeal in the Latin American section of my local international market I will try it according to the recipe next time!
Thanks!
I made this tonight and it was absolutely perfect. Thanks for the recipe!
ReplyDeleteDo you think it would be ok to grind cornmeal from polenta for this recipe? I have done it once before in my VitaMix as I have some lovely bright yellow organic polenta I'd love to use for this.
ReplyDeleteI don't see why not, PGYx.
ReplyDelete