Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 VegNews Magazine Jan 29, 2009 5:12 PM ebbrewpunx VegNews Recipe Club Our BlogsCafé VegNewsPress PassThis Just In Our WebsiteVegNews.com Find Us OnFacebookMySpace Perfect Skillet Cornbread Cool weather means two things: staying in at night and catching up on your reading while sitting directly in front of your heater, and soup! Whether you go for thicker, chunkier stew-type soups or you're more a fan of the light, brothy varieties, there's nothing better than dipping a big slice of homemade bread into your bowl and sopping up every last drop. This cornbread is the perfect vehicle for any soup style, with its light, slightly sweet flavor and crispy, skillet-formed edges. Serves 6 What You Need:1-1/4 cups cornmeal1 cup all-purpose flour2-1/2 teaspoons baking powder1 teaspoon salt1 cup soymilk3 tablespoons maple syrup1 cup cooked corn kernels1/4 cup vegetable oil What You Do:1. Preheat the oven to 400 degrees. In a large bowl, combine the cornmeal, flour, baking powder, and salt, and set aside. In a separate bowl, combine the soymilk, maple syrup, corn kernels, and oil. 2. Heat a well-oiled cast-iron skillet over medium heat until hot. While the skillet is heating, mix the wet ingredients into the dry and stir with a few quick strokes. Transfer the batter into the hot skillet and bake until golden brown and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Serve hot or warm, with a brimming bowl of your favorite soup. We can't get enough pinto-bean and green-chile chili, or try with a bright tomato-based cioppino. If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un VegNews MagazinePO Box 320130San Francisco, California 94132Subscription Hotline:760-291-1546 "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." --George W. Bush Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 30, 2009 Report Share Posted January 30, 2009 Oh, that sounds wonderful. I love cornbread.What size skillet would work best for this?Sue--- On Thu, 1/29/09, fraggle <EBbrewpunx wrote:fraggle <EBbrewpunx Re: VegNews Recipe Club"vegan chat" Thursday, January 29, 2009, 7:20 PM VegNews Magazine Jan 29, 2009 5:12 PM ebbrewpunx@earthlin k.net VegNews Recipe Club Our BlogsCafé VegNewsPress PassThis Just In Our WebsiteVegNews.com Find Us OnFacebookMySpace Perfect Skillet Cornbread Cool weather means two things: staying in at night and catching up on your reading while sitting directly in front of your heater, and soup! Whether you go for thicker, chunkier stew-type soups or you're more a fan of the light, brothy varieties, there's nothing better than dipping a big slice of homemade bread into your bowl and sopping up every last drop. This cornbread is the perfect vehicle for any soup style, with its light, slightly sweet flavor and crispy, skillet-formed edges. Serves 6 What You Need:1-1/4 cups cornmeal1 cup all-purpose flour2-1/2 teaspoons baking powder1 teaspoon salt1 cup soymilk3 tablespoons maple syrup1 cup cooked corn kernels1/4 cup vegetable oil What You Do:1. Preheat the oven to 400 degrees. In a large bowl, combine the cornmeal, flour, baking powder, and salt, and set aside. In a separate bowl, combine the soymilk, maple syrup, corn kernels, and oil. 2. Heat a well-oiled cast-iron skillet over medium heat until hot. While the skillet is heating, mix the wet ingredients into the dry and stir with a few quick strokes. Transfer the batter into the hot skillet and bake until golden brown and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Serve hot or warm, with a brimming bowl of your favorite soup. We can't get enough pinto-bean and green-chile chili, or try with a bright tomato-based cioppino. If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un VegNews MagazinePO Box 320130San Francisco, California 94132Subscription Hotline:760-291-1546 "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we."--George W. Bush Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 i would assume a 10 or 12" should work.... Sue 3334 Jan 30, 2009 8:26 AM Re: Re: VegNews Recipe Club Oh, that sounds wonderful. I love cornbread.What size skillet would work best for this?Sue--- On Thu, 1/29/09, fraggle <EBbrewpunx (AT) earthlink (DOT) net> wrote: fraggle <EBbrewpunx (AT) earthlink (DOT) net> Re: VegNews Recipe Club"vegan chat" Thursday, January 29, 2009, 7:20 PM VegNews Magazine Jan 29, 2009 5:12 PM ebbrewpunx@earthlin k.net VegNews Recipe Club Our BlogsCafé VegNewsPress PassThis Just In Our WebsiteVegNews.com Find Us OnFacebookMySpace Perfect Skillet Cornbread Cool weather means two things: staying in at night and catching up on your reading while sitting directly in front of your heater, and soup! Whether you go for thicker, chunkier stew-type soups or you're more a fan of the light, brothy varieties, there's nothing better than dipping a big slice of homemade bread into your bowl and sopping up every last drop. This cornbread is the perfect vehicle for any soup style, with its light, slightly sweet flavor and crispy, skillet-formed edges. Serves 6 What You Need:1-1/4 cups cornmeal1 cup all-purpose flour2-1/2 teaspoons baking powder1 teaspoon salt1 cup soymilk3 tablespoons maple syrup1 cup cooked corn kernels1/4 cup vegetable oil What You Do:1. Preheat the oven to 400 degrees. In a large bowl, combine the cornmeal, flour, baking powder, and salt, and set aside. In a separate bowl, combine the soymilk, maple syrup, corn kernels, and oil. 2. Heat a well-oiled cast-iron skillet over medium heat until hot. While the skillet is heating, mix the wet ingredients into the dry and stir with a few quick strokes. Transfer the batter into the hot skillet and bake until golden brown and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Serve hot or warm, with a brimming bowl of your favorite soup. We can't get enough pinto-bean and green-chile chili, or try with a bright tomato-based cioppino. If you no longer wish to receive these emails, please reply to this message with "Un" in the subject line or simply click on the following link: Un VegNews MagazinePO Box 320130San Francisco, California 94132Subscription Hotline:760-291-1546 "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we."--George W. Bush "Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we." --George W. Bush Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 31, 2009 Report Share Posted January 31, 2009 Cast iron works best for cornbread. B. On Sat, Jan 31, 2009 at 11:49 AM, fraggle <EBbrewpunx wrote: i would assume a 10 or 12 " should work.... Sue 3334 Jan 30, 2009 8:26 AM Re: Re: VegNews Recipe Club Oh, that sounds wonderful. I love cornbread.What size skillet would work best for this?Sue--- On Thu, 1/29/09, fraggle <EBbrewpunx wrote: fraggle <EBbrewpunx Re: VegNews Recipe Club " vegan chat " Thursday, January 29, 2009, 7:20 PM VegNews Magazine Jan 29, 2009 5:12 PM ebbrewpunx@earthlin k.net VegNews Recipe Club Our BlogsCafé VegNewsPress Pass This Just In Our WebsiteVegNews.com Find Us OnFacebookMySpace Perfect Skillet Cornbread Cool weather means two things: staying in at night and catching up on your reading while sitting directly in front of your heater, and soup! Whether you go for thicker, chunkier stew-type soups or you're more a fan of the light, brothy varieties, there's nothing better than dipping a big slice of homemade bread into your bowl and sopping up every last drop. This cornbread is the perfect vehicle for any soup style, with its light, slightly sweet flavor and crispy, skillet-formed edges. Serves 6 What You Need:1-1/4 cups cornmeal1 cup all-purpose flour2-1/2 teaspoons baking powder1 teaspoon salt1 cup soymilk3 tablespoons maple syrup1 cup cooked corn kernels1/4 cup vegetable oil What You Do:1. Preheat the oven to 400 degrees. In a large bowl, combine the cornmeal, flour, baking powder, and salt, and set aside. In a separate bowl, combine the soymilk, maple syrup, corn kernels, and oil. 2. Heat a well-oiled cast-iron skillet over medium heat until hot. While the skillet is heating, mix the wet ingredients into the dry and stir with a few quick strokes. Transfer the batter into the hot skillet and bake until golden brown and a toothpick inserted in the center comes out dry, 25 to 30 minutes. Serve hot or warm, with a brimming bowl of your favorite soup. We can't get enough pinto-bean and green-chile chili, or try with a bright tomato-based cioppino. If you no longer wish to receive these emails, please reply to this message with " Un " in the subject line or simply click on the following link: Un VegNews MagazinePO Box 320130San Francisco, California 94132Subscription Hotline:760-291-1546 " Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we. " --George W. Bush " Our enemies are innovative and resourceful, and so are we. They never stop thinking about new ways to harm our country and our people, and neither do we. " --George W. Bush Quote Link to comment Share on other sites More sharing options...
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