Gothic Granola

Tag Archives: Cornbread

Another Curry and Breaking “Da Rulez”

This one’s a seasonal curry this time.  I think I’ve made something from almost every one of Chef Michael Kiss’s cooking classes I’ve attended at the Old Town Whole Foods.  I like his food philosophy: “An onion is an onion.”  Using what’s available to you will create a unique dish with your personal touch.  Since I’m just about incapable of following a recipe to a tee (I have opinions about what I put in my mouth.  Strong opinions.)—or a tea—I like that advice.

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Anadama Bread

So I may not have baked dessert, but I did bake anadama bread and muffins this week.  I love baking in cast-iron.

 
 
basil beer cornbread | gothic granola

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One Brick at at Time | Basil Beer Cornbread

 
Brick by brick,
Clock by tick,
No matter how thin,
No matter how thick.
Papa told Mama,
and Laura told Nick,
‘You can move a mountain
If you do it brick by brick.’

 

The above song is from the original computer game Lego Island, circa 1998.  One-day-at-a-time philosophy crops up in the most wonderful of places.  One brick at a time, I’m reorganising this blog into a more functional resource, letting the archivist brain run wild.

 

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Cornbread, Lazy Muffins, Muffbars

I’ve referenced this cornbread recipe too much not to post it, finally.  This is my “I need food now” bread for weekend mornings. It’s similar to this cornbread, but it’s not the same.





Speaking of Breakfast, on Saturday, I discovered the joys of eating acorn squash cornbread and pumpkin smoothie with chopsticks.



Smoothie:
1 cup unsweetened almond milk
2 tablespoons ground flaxseed
1 cup mashed pumpkin and sweet potato
1 banana
chunk pineapple + juice
knifeful sunflower butter.

You know what to do.



Banana Corn Muffins, Lazy Muffins, or Muffbars

1 tablespoon ground flaxseed plus 3 tablespoons water
2 tablespoons canola oil
3 bananas, mashed
1 cup non-dairy milk

2 cups cornmeal
1/2 to 1 teaspoon salt
4 teaspoons baking powder
1 teaspoon cinnamon

1 cup craisins

Preheat oven to 375 degrees Fahrenheit.  Paper a muffin tin or grease a 9*13-inch pan.  In a small measuring cup, whisk flaxseed and water until foamy.  In a large bowl, mash bananas with oil.  Add flax mixture and milk to banana mush and combine.  Whisk dry ingredients together in a separate bowl.  Add wet to dry.  Fold in chunks.  Transfer to baking receptacle of choice.  Bake lazy muffins for about 20 min or until surface cracks a bit and edges are golden.  Cool on a rack and cut and store in fridge (they dry out a little when they’re frozen).



Sweet Potato Muffbars (AKA: Thanksgiving bars)

3 sweet potatoes, baked and flesh mashed
1 cup coconut milk
1 tablespoon ground flaxseed plus 4 tablespoons water
2 tablespoons canola oil

1 teaspoon cinnamon
1 teaspoon ginger
1 teaspoon apple pie spice (I use King Arthur Flour’s blend)
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup cornmeal
1 cup Bob’s Red Mill All Purpose GF Baking Flour (or brown rice flour)
1/2 cup organic sugar
1/2 teaspoon xanthan gum

1 cup craisins
1 cup sliced almonds

Method is same as above.  Mix wet, mix dry, add wet to dry, fold in chunks.  Bake in 13*9″ pan, 30-35 min @ 375 degrees Fahrenheit.


Other Variations:

HPR: Pear puree, almond milk, 1 cup raisins, 1/2 cup shelled hempseed, 1/4 cup agave, spices same as sweet potato version; bake in an 8*8″ pan for closer to 35 minutes.



Tahini-squash: 1/2 cup tahini and 1 cup shredded summer squash



Acorn Circle: 1/3 of a baked acorn squash moosh, ricemilk, 1 cup raisins, 1/2 cup shelled hempseed, 1/2 cup agave, spices same as swt potato plus 1/4 tsp cayenne; bake in a 9″ glass pie plate for 35 minutes (acorn squash is very moist, so trust the colour, not the knife plunge).







This is my bucket of baked sweet potato plus pumpkin that I’ve been eating for the last week before I baked the remaining cup-and-a-quarter into cheezecake.  That recipe will be forthcoming, but I’m going to turn in now.  Gonna go read my new vegetarian cookbooks that I bought at the public library sale today.
Come to the Dark Side…we have vegan and gluten-free goodies.

Baker on the Fly on a Friday Afternoon

After intern work on Friday, I metro’d to Trader Joe’s on the way to my brother’s apartment and bought dinner and dessert ingredients.  My parents are in the area, visiting my brother and me.  We ended up going out to dinner, which meant two OK salads for me and cider for dessert. At least I had time to make some sweet cornbread to sneak with me, for edible grains and solid dessert purposes.  



Since my brother didn’t have any non-dairy milk in stock (though he usually drinks almond milk), and I ignored that small voice in my head telling me to buy some at TJ’s, I omitted it in the batch of cornbread I baked yesterday.  What, a 32-ounce box of milk is bulky and I was tired.  I used raw blue agave nectar (hey, it was the same price as regular agave nectar and I don’t notice the difference since I don’t consume it straight up), unsweetened applesauce, cinnamon, and canola oil.  The first picture below is from a two months ago, when I made cornbread with pumpkin, and the other picture shows my first pure-corn cornbread after gluten and I parted ways.


Cornbread
Modified from the Indian Head White Cornmeal bag basic recipe

1 tablespoon ground flaxseed
4 tablespoons water
2 tablespoons oil
1 cup nondairy milk
1/2 cup fruit puree

2 cups cornmeal (white or yellow)
2 tablespoons sugar (optional) or 1/4 cup agave nectar (add agave with wet, sugar with dry ingredients)
4 teaspoons baking powder
1 teaspoon salt
Optional flavourings: 1 teaspoon cinnamon, 1 teaspoon cayenne pepper, 1 teaspoon vanilla extract, half a cup of chunks of some type

Preheat oven to 400 degrees Fahrenheit.  Oil the pan of your choice.
In a small measuring cup, whisk water and flaxseed and let stand.  In a larger measuring cup, mix oil, milk, and fruit puree (and liquid sweetener and extracts, if using).

In a separate bowl, combine cornmeal, sugar (if using solid sweetener), baking powder, salt, and spices, if using.  Add flax mixture to wet ingredients, stir, and add wet to dry.  Fold in any chunks carefully.  Add more fruit puree if it doesn’t stick together (the batter won’t be sticky, but it shouldn’t fall apart).  Transfer to pan.  Bake for 25-30 minutes or until it cracks near the edges, browns on the edges, passes the toothpick test, and is not wet in the centre.  Cool in pan for 15 minutes then move it to a rack.  Let cool completely before cutting.  It dries out when frozen, but it survives.  Due to its high moisture content, it may grow mould after a week in the refrigerator (I speak from experience). 

Out of soymilk?  Increase the fruit puree amount to 2/3-3/4 cup and consider using a liquid sweetener.  If using liquid sweetener and not using milk, increase fruit puree to 2/3-3/4 cup and use 1/3 cup liquid sweetener.

If using liquid sweetener and non-dairy milk, use 1/3 cup liquid sweetener and decrease the amount of non-dairy milk by 1/4 cup.

The type of oil, non-dairy milk, fruit puree (banana, pumpkin, applesauce), extracts, flavours, and add-ins are negotiable.  Bear in mind that as a gluten-free baked good, add-ins bigger than, say, a small raisin, tend to sink, so finely chopped chunks are best-suited for even distribution.

Pumpkin Cornbread
First all-corn cornbread, made with white cornmeal, cinnamon, and cayenne

Come to the Dark Side…we have vegan and gluten-free goodies.