One of the most popular American quick breads, cornbread is traditionally made with milk or buttermilk and eggs. This vegan alternative can be spiced up with chopped jalapenos or green chile for a delicious Southwestern twist.
1 1/4 cups yellow cornmeal (organic and stone ground, if possible)
1 1/4 cups unbleached white flour
1/2 teaspoon salt
1 tablespoon baking powder
2 tablespoons brown sugar
1 1/2 cups boiling water mixed with 2 tablespoons expeller-pressed canola oil, plus a little extra for oiling the skillet
1. Heat oven to 425Â° F. Lightly oil a cast-iron skillet with a little canola oil. Heat it in the oven while you mix the cornbread batter.
2. In a large bowl stir together the cornmeal, flour, baking powder, brown sugar and salt.
3. Add the boiling water mixed with 2 tablespoons canola oil and stir to mix, but do not overbeat. Add additional hot water if necessary to make a light batter.
4. Spoon batter into the hot cast-iron skillet. Batter should sizzle when it contacts the skillet. Bake 30 minutes or until the cornbread is light brown on top and springs back to the touch.
5. Cut into wedges and serve.
5 g total fat (0.4 g sat)
0.0 mg cholesterol
34.2 g carbohydrate
3.8 g protein
1.6 g fiber
- Recipe reprinted with permission of DrWeil.com