Guest guest Posted November 1, 2009 Report Share Posted November 1, 2009 Hi again! This is my super-secret cornbread recipe, so don't tell anyone about it! My BIL thinks it is the best cornbread he has ever eaten, and so does my daughter and husband. Me, too, apparently. Turn your oven to 400 degrees to preheat. Grease an 8x8 square pan, or a 8 " round pie plate. In a bowl, mix together: 1 cup of yellow cornmeal 3/4 cup of plain unbleached flour 1 tablespoon of baking powder 1/4 teaspoon of salt 1/3 cup of sugar Whisk those ingredients together, then add 1 cup of milk* 1 egg* 1/4 cup of canola oil Mix all together well, (I use a wire whisk) Pour into prepared pan, and bake for about 30 minutes, or until toothpick stuck into center of pan comes out clean. Serve hot with butter or margarine, and my daughter and I like a little sugar sprinkled on our slices. My brother-in-law ate this when I made lentil soup and declared it the best cornbread he had ever eaten! And he is a hard man to please. So now when he comes to visit, I always have a pan ready to plop into the oven, so he can have a hot square or triangle of it when it is done. *To make this vegan, use plain soymilk instead of cow's milk, and use EnerG's egg replacer instead of an egg. To make this REAL Southern, the next morning, pour about a half glassful of soymilk, or milk, and crumble a piece of cornbread into the milk, taking up all the milk. Then eat it with a spoon - this is what us Southerner's do. And it is delicious! Annie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2009 Report Share Posted November 1, 2009 Hi Annie This cornbread sounds wonderful. Thanks for sharing. I will print it out now. Donna --- On Sun, 11/1/09, Annie Littlewolf <mkdebord wrote: Annie Littlewolf <mkdebord [veg_grp] cornbread recipe - with vegan option Sunday, November 1, 2009, 5:47 AM Hi again! This is my super-secret cornbread recipe, so don't tell anyone about it! My BIL thinks it is the best cornbread he has ever eaten, and so does my daughter and husband. Me, too, apparently. Turn your oven to 400 degrees to preheat. Grease an 8x8 square pan, or a 8 " round pie plate. In a bowl, mix together: 1 cup of yellow cornmeal 3/4 cup of plain unbleached flour 1 tablespoon of baking powder 1/4 teaspoon of salt 1/3 cup of sugar Whisk those ingredients together, then add 1 cup of milk* 1 egg* 1/4 cup of canola oil Mix all together well, (I use a wire whisk) Pour into prepared pan, and bake for about 30 minutes, or until toothpick stuck into center of pan comes out clean. Serve hot with butter or margarine, and my daughter and I like a little sugar sprinkled on our slices. My brother-in-law ate this when I made lentil soup and declared it the best cornbread he had ever eaten! And he is a hard man to please. So now when he comes to visit, I always have a pan ready to plop into the oven, so he can have a hot square or triangle of it when it is done. *To make this vegan, use plain soymilk instead of cow's milk, and use EnerG's egg replacer instead of an egg. To make this REAL Southern, the next morning, pour about a half glassful of soymilk, or milk, and crumble a piece of cornbread into the milk, taking up all the milk. Then eat it with a spoon - this is what us Southerner's do. And it is delicious! Annie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 1, 2009 Report Share Posted November 1, 2009 Could I use polenta Virginia West Aussie > Hi again! This is my super-secret cornbread recipe, so don't tell > anyone about it! My BIL thinks it is the best cornbread he has ever > eaten, and so does my daughter and husband. Me, too, apparently. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2009 Report Share Posted November 2, 2009 Hi Virginia - I don't know - never tried it. I think it may be too thick for cornbread. But you could try it, and let us know how it came out. Annie from the Blue Ridge mountains of Virginia - Virginia Monday, November 02, 2009 1:25 AM Re: [veg_grp] cornbread recipe - with vegan option Could I use polenta Virginia West Aussie > Hi again! This is my super-secret cornbread recipe, so don't tell > anyone about it! My BIL thinks it is the best cornbread he has ever > eaten, and so does my daughter and husband. Me, too, apparently. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 2, 2009 Report Share Posted November 2, 2009 Virginia, I have made polenta from yellow corn meal and it was successful, here the polenta flour is the expensive item, corn meal is cheap. I have not done it the other way around (corn bread from polenta flour) but I do not see why it would not work. , Virginia <artemesia wrote: > > Could I use polenta > > Virginia > West Aussie > > > Hi again! This is my super-secret cornbread recipe, so don't tell > > anyone about it! My BIL thinks it is the best cornbread he has ever > > eaten, and so does my daughter and husband. Me, too, apparently. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2009 Report Share Posted November 3, 2009 Thanks for the reply. I have to say this group is so friendly and helpful - I'm glad I found you all. Virginia >V irginia, I have made polenta from yellow corn meal and it was > successful, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 2009 Report Share Posted November 3, 2009 It sure is friendly. I never go through one day without reading all the posts. Now get some yellow corn meal. Nice you found a place to order from. The brand on corn meal shouldn't matter. Gene , Virginia <artemesia wrote: > > Thanks for the reply. I have to say this group is so friendly and helpful - I'm glad I found you all. > > Virginia > > >V irginia, I have made polenta from yellow corn meal and it was > > successful, > Quote Link to comment Share on other sites More sharing options...
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