Mod Veg Kitchen: Basic Vegan Skillet Corn Bread

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* Exported from MasterCook Mac *

 

Basic Vegan Skillet Corn Bread

 

Recipe By : The Modern Vegetarian Kitchen, Peter Berley p350

Serving Size : 4 Preparation Time :0:00

Categories : Breads: Quick & Muffins

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup unbleached white bread flour

1/2 cup yellow cornmeal

1/2 cup masa harina

2 teaspoons baking powder

1 cup water -- plus

1 tablespoon water

1/4 cup unrefined corn oil

3 tablespoons pure maple syrup

2 tablespoons finely chopped scallion

- white and green parts

1 jalapeno pepper -- seeded and minced

- optional

3/4 teaspoon fine sea salt

 

Yield 4 to 6 servings.

 

This is everything a corn bread should be -- light, corny-tasting,

and golden yellow, all without the usual eggs, milk, and sugar. The

use of masa harina in this recipe really lightens and refines the

texture and flavor of this brad. If you can't find masa harina, you

can substitute fine yellow or white corn grits.

 

 

Preheat the oven to 350F. Grease a 9-inch cast-iron skillet,

8-inch-square baking dish or 9-inch pie pan.

 

In a bowl, whisk together the flour, cornmeal, masa harina, and baking powder.

 

In a separate bowl, whisk together the water, corn oil, maple syrup,

scallion, jalapeno pepper, and salt.

 

Using a rubber spatula, fold the wet mixture into the dry mixture. Do

no overmix -- a few lumps won't matter, and you will wind up with a

lighter, fluffier bread.

 

Pour the batter into the prepared pan and bake for 25 to 30 minutes,

until a toothpick inserted into the middle of the corn bread comes

out clean.

 

Cool in the pan for 15 minutes before serving.

 

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Per serving (excluding unknown items): 121 Calories; 1g Fat (6%

calories from fat); 3g Protein; 26g Carbohydrate; 0mg Cholesterol;

185mg Sodium

Food Exchanges: 1 1/2 Starch/Bread

 

 

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