cornbread (TNT)

[Guest guest]

This is a true cornbread, not a sweet cake as previously posted. I seldom

make it completely vegan, but the substitutions are fairly easy.

 

 

Cornbread (TNT)

 

Preheat oven to 475. While preheating, put cast iron skillet in oven, with a

scant TBS peanut, corn, safflower or canola oil in bottom.

 

6 heaping soup spoons (approx 1 cup) of finely ground corn flour*

1 rounded tsp (measuring tsp) baking powder

1/4 tsp salt

1/4 cup powdered milk sub

1 egg (for vegan, use egg sub and add with dry ingredients)

 

Mix dry ingredients in mixing bowl.

 

Wait until oven is preheated (or at 450) before continuing. Mix enough water

into dry ingredients to get to a " pancake batter " consistency (thinner than

waffles, but not runny). Add one egg and beat well (batter gets a little

volume to it - use a hand mixer if your arms aren't up to the job). Pour

into the hot skillet, return to oven and bake about 10 -1 4 minutes (until

browned on top and at the edges). If you poke the top, it should not be

" jiggly " , but firm.

 

Remove from oven, let cool slightly in pan, then cut and serve. If taking

somewhere else for dinner, leave in pan, wrap in towels to transport (cast

iron will keep it hot for some time). Serve with lots of fresh butter,

honey and a glass of cold buttermilk (or vegan kefir)

 

* I grind popcorn or white corn into flour for this. If you want a

" lighter " result, more like northern cornbread that uses flour (or a jiffy

mix), use a 3:1 mix of cornflour and either corn starch, sorghum flour or

sweet rice flour.

 

This makes enough for a 6-1/2 " skillet, which is 4 servings. Double for an

8 " skillet and triple for the 10 " .

 

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[Guest guest]

Yes, I use a whispermill. Not that quiet, but much more so than much of the

competition (or using my vitamix, which doesn't make very finely ground

flour). For things like garbanzos that won't go thruu the feed tube (or

large white field corn, for example), I chip them up some first in the

vitamix. Popcorn, brown rice of any type and many other gf grains go thru

in one pass, making a very fine textured flour (no more gritty rice flour,

ever).

 

>

>

>

> Thank you, Kathy. This sounds 'simply delicious'. I enjoy

> oven-skillet type recipes (I miss those wheat-filled

> puff-pancakes!). Do you have a Whisper Mill for grinding your

> popcorn? That's how I make cornmeal too. . .and I enjoy the results.

>

> Thanks for sharing this terrific recipe!

> LaDonna

 

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