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.
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.
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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.