Recipe Finder: Vegan whole-grain cornbread

March 07, 2011|By Julie Rothman, Special to The Baltimore Sun

Ken Jackson of Knoxville, Tenn., wrote seeking help in finding a recipe for making a vegan whole-grain cornbread. While I did not receive any responses from readers to his query, I was able to locate a good recipe for him on a food blog written by Morgan Anger called Little House of Veggies (littlehouseofveggies.blogspot.com). Anger, a vegan living in Southern California, says that she developed this recipe to accompany her vegan chili.

I tested her recipe using sugar instead of evaporated cane juice. I also eliminated the xanthan gum. Anger assured me that it would work out fine without it, and I had trouble locating it at my regular grocery store. While I've had mixed results with vegan baked goods in the past, this simple recipe produced an excellent cornbread. So if you are looking for an easy whole-grain cornbread, even if you are not a vegan, this recipe this one is worth a try.

Requests

Karen Russell from Bryan, Texas, is looking for the recipe for the cream of crab soup that was served at what she thinks was called the Fish Whistle restaurant in Chestertown.

If you are looking for a recipe or can answer can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278 or email recipefinder@baltsun.com. If you send in more then one recipe, please put each on a separate piece of paper and include your name, address and daytime phone number. Important: Name and hometown must accompany recipes in order to be published. Please list the ingredients in order of use, and note the number of servings each recipe makes. Please type or print contributions. Letter and recipes may be edited for clarity.

Whole-grain vegan cornbread

Makes: 4-6 servings

1 cup cornmeal

1 cup white whole-wheat flour

1/4 cup evaporated cane juice sugar (regular sugar can be substituted)

1 tablespoon baking powder

3/4 teaspoon salt

1/8 teaspoon xanthan gum (optional but improves the texture slightly, helps the cornbread bind together better)

1 cup soymilk, almond milk, or milk of choice

1/3 cup canola oil

1 tablespoon arrowroot powder or cornstarch, mixed with 4 tablespoons water

Preheat oven to 400 degrees. Grease an 8-inch square baking dish. Mix all of the dry ingredients together. Then fold the wet into the dry. Pour into the baking dish and bake for 20 minutes.

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