I grew up in Tennessee, so despite 11 years now in California, my tastebuds still crave me some homestyle Southern cornbread! I love spicy foods and the balance of the sweet corn with the spicy jalapeños is sooo tasty! I used a blend of regular medium grain cornmeal, and the more finely ground corn flour that is masa harina. This is what is used to make corn tortillas, and this blend turned out great. Serve with anything you like, be it chili or salad! Corn is a staple food in many cultures around the world, and when not over processed is quite nourishing and satisfying! Makes me want to lounge in a porch front rocking chair.
1.5 cup cornmeal
1.5 cup masa harina
2 cup soymilk
1/2 tsp salt
1.5 chopped jalapeños (seeds discarded)
1/4 cup nutritional yeast
2 tsp baking powder
3 tbs agave sweetener
1/4 cup olive oil
Combine all ingredients well in a large bowl.
Turn into greased or lined muffin tins. I made one batch of mini muffins and another of larger standard sized muffins
Bake in a preheated oven at 350F for 7 minutes for mini muffins, 15 minutes for regular muffins. Let cool slightly and enjoy!
First timer alert when it comes to yeast bread baking! However, I was pleasantly surprised with this gluten free result! I opted not to make this vegan the first time around, knowing that the eggs will likely make it easier for a first try, but perhaps next time, I will experiment with substituting flax eggs in this recipe. This turned out wonderfully with a crisp buttery crust and a fluffy spongy middle, quite tasty and not difficult at all! I don’t have a hand mixer, so I blended the liquids (and the yeast) in my blender before combining well with the other dry ingredients. Turned out quite well, if I do say so myself 😀
1&3/4 cups brown rice flour
3/4 cup tapioca starch
1/2 cup potato starch (not potato flour)
1 1/2 teaspoons xanthan gum
3 tablespoons ground flaxmeal
1 1/2 sea salt
1 packet active dry yeast
3 tbs honey
3 large eggs, placed in a bowl of warm water to bring to room temperature
1 cup warm water
1 Tsp coconut vinegar
1 Tbs olive oil
Combine all wet ingredients plus yeast in blender on high, adding the eggs last and one at a time. Then combine all dry ingedients well in bowl, adding these dry ingredients to the blender by thirds. The resulting batter will be fairly thick. Pour into the bowl and let rise in a warm place covered for approx 2 hours. This one rose a lot in this initial rise. Then push down the rise, and mix/knead well, placing dough into a greased loaf pan. Cover and let rise another 2 hours, before baking at 350 for about 45minutes until some golden brown appears on the edges. Let cool outside of pan on a cooling rack, slice and enjoy!!
YUM, this dense, chewy, whole grain vegan bread is so delicious. I have never tried to bake bread before, so I searched an array of recipes for whole wheat bread made from whole wheat berries, and came up with this hybrid. It has a springy texture, not a light and fluffy one, though I guess that is expected from whole grain. It is so chewy and nutty, I enjoyed it plain right out of the oven, but also tasty with a little strawberry jam :). I ended up baking two different kinds (another post to follow) at once but forgot I only have 1 loaf pan, thus the resulting funny shape. It would be so much better in a traditional loaf pan, but the bite sized pieces this one made are equally yummy.
1&1/2 cups warm water
Active Dry Yeast,1 packet
2tbs honey (or vegan substitute)
1/2 tbs salt
1tbs flax meal
3.25 cups 100% whole wheat flour (I vitamixed mine down from 2 cups of enikorn wheat berries)
2tbs sunflower seeds
1/3 cup rolled oats
Sesame seeds to garnish
Combine wet ingredients in blender. Mix dry ingredients in a bowl and turn liquid into the bowl, mix very well. A hand mixer would probably make the bread lighter and fluffier, but I did it by hand. Then place in a warm spot to rise for about 2 hours. I put it in a slightly warm oven. Then knead bread again, turn into greased loaf pan and sprinkle with sesame seeds on top, press lightly to help them stick. Let rise for another 2 hrs, then preheat over to 35oF
Bake 35 to 40 minutes, applying foil loosely on top about halfway through, if you don’t want the edges too crisp. I actually like crunchy corners, but it is an option. Enjoy!! 😀