Ain’t Nothin’ Wrong With ThatPosted: November 13, 2009
A quick note before we begin: I was on the phone with my Mom this morning (7am my time, 11pm hers) because she was the bearer of sad news. Our beloved cat pumpkin was put to sleep yesterday. She was 19 years old and my first real pet. We got her when I was still living in England in 1990 and she came with us as we moved to the States, in Newport, then to Philadelphia, and finally to San Diego, where she lived with my Mom up until her final day. She was a wonderful cat — the runt of the litter with silky black fur and huge yellow eyes. She was adored by even the least cat-friendly people we knew and will be greatly missed. RIP Punky. 🙁
OK — back to the original post….
In the run-up to my very British Thanksgiving, I’m experimenting with a few recipes that I’d like to serve to my lovely guests. Even though we are only having 10 people over (it’s a small flat), I’d still like to get some delicious food on that table. And what’s Thanksgiving without the leftovers??
So… here it is. Another experimental baked good. Cornbread! Ooooh you guys this is a good one. Another stellar performance from Babycakes. This is not traditional cornbread — I didn’t make it in a skillet. Oh and it’s vegan. Oh, and you might notice… it’s white. Muggins here ordered the white cornmeal as opposed to yellow from this wonderful little website, the stateside candy company. Oh well, live and learn. (Pssst thanks to cindy from Yelp for the site recommendation!)
A babycakes recipe, with a couple of alterations…
- 2/3 cup rice milk (or other dairy-free milk)
- 1 tbsp cider vinegar
- 3/4 cup gluten-free self-raising flour
- 1/2 cup white cornmeal
- 1/2 cup cornflour
- 1 tsp salt
- 1/2 cup melted coconut oil
- 1/3 cup agave nectar
- 1/3 cup applesauce
- 2 tsp vanilla extract
- Preheat the oven to 325F and lightly grease a loaf tin.
- Pour the rice milk and vinegar into a small bowl, but do not stir — this creates “buttermilk”. In a medium bowl, mix together the flour, cornmeal, cornflour, and salt. add the oil, agave nectar, applesauce, and vanilla to the dry ingredients. Stir the batter until combined. Pour in the “buttermilk” — mix gently until the ingredients are incorporated and a slightly grainy batter is formed.
- Pour the batter into the tin and bake for 40 minutes, rotating half way through. When finished, the cornbread will bounce back when pressed and a toothpick inserted in the center will come out clean. Leave to cool for 20 minutes in the pan, then remove and place on a cooling rack. Cover with plastic wrap and store at room temp for up to 3 days.
Lesson learned: This is much more “dessert-y” cornbread than the traditional style. I think using this recipe, to make it a bit more savory, I’d use yellow cornmeal instead and less agave nectar.
P.S. I know some people who will appreciate the title of this post. Here’s a super annoying site just to keep it going…