Saturday, January 29, 2011

Yummy Cornbread Recipe

This recipe is a kind of compromise between sickly sweet, fluffy, almost cake-like cornbreads and those more savory but dense-as-a-brick cornbreads. A little fluffy, but not so much that it overpowers the texture of the cornmeal, a little sweet, a lot delicious. As a bonus, it’s also vegan, unless you have a problem with sugar, in which case you could easily substitute your preferred sweetener. If you’re iffy about the cayenne, I urge you to give a shot- it doesn’t add a lot, taste-wise, but it gives it a little bit of an afterburner effect that I find complements the sweet, cornmeal-y goodness perfectly. 
1 cup cornmeal
1 cup flour
3 ½ teaspoons baking powder
2 tablespoon sugar
Pinch salt
Pinch cayenne powder
1 cup water
¼ cup canola oil
Mix dry, add wet, bake at 400 degrees for 20 minutes. Try not to burn tongue devouring it before it’s cooled. 

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