Cast iron pans: sign of a true DIY-er, in this day and age of convenience food and non-stick cookware. Or a sign of someone who grew up in the Southern or Western United States. Or the sign of a “foodie” poseur.
Tag Archives: Cornbread
Cornbread, cornbread, always will be mine…
Yeah, that was an attempt to play on And One’s “Military Fashion Show.” “Girlfriend’s girlfriends never could be mine,” girlfriend = GF, GF also = gluten-free, get it?
I made so much cornbread (like, a batch a week) when I first became gluten-free in 2011. My recipe then was heavily fruit-based, though I’ve made other variations since, including applesauce-really-fast, basil-beer, and blueberry.
When my parents gave me a Vitamix blender for a graduation present, my mom and I soon realised, as I was reading the accompanying cookbook aloud one afternoon, that there was a Vitamix “lifestyle.” Much like California cuisine, which highlights fresh ingredients and often merges cultural cooking styles, the Vitamix cookbook emphasized using the freshest ingredients possible and provided options for healthy, vegan, raw, and haute cuisine dishes. Several creamy sauces, including a creamy tomato and alfredo sauces, incorporate tofu instead of heavy cream. While the cookbook includes a homemade mayonnaise recipe (eggs and oil at 2 horsepower blending–woo hoo!), there was not a vegan mayonnaise option, to my surprise. I forgot to buy “nayo” at Sprouts on Saturday when I was buying provisions for our Saturday night barbecue.
Thoughts on a thirty-minute lunch, drafted during such. I’ll provide the recipe first so if that’s all you’re here for, you can have your bread and skip the pontification. I’m debating whether to mention black beans in the title of this recipe. Depending on your audience, you may want to omit it for bean-phobes. There’s no need to worry about the beans’ indigestibility because they are obliterated in a blender or food processor before incorporation in the rest of the product.