Wednesday, November 26, 2003

Rebecca C. Brown's Hearty Cornbread Recipe

Thanksgiving is tomorrow, and probably most of you will be participating in some sort of family meal celebrating such. And chances are that as primarily male college students, you will be helping out with the baking and cooking (just to defy paradigms and all). You may be at a loss as to what to prepare for your loved ones. Here's a recipe for some surprisingly good cornbread:

1 1/2 c. cornmeal
2 c. whole grain unbleached flour (or white flour for a less hearty bread)
1/4 c. brown sugar
1/4 c. white sugar
1 tbsp baking powder
1 tsp egg substitute powder
1 tsp ground cinnamon
1 tsp (plus or minus) ground cayanne pepper (a surprising yet always well-received ingredient)
pinch ground allspice, nutmeg, and ginger
dash salt
1/2 c. vegetable oil (no trans fats, unlike in margarine)
1 3/4 c. soy milk (or cow's milk if you insist)

Preheat your oven to 400 degrees. Mix all your dry ingredients. Then add your milk and oil and mix thoroughly. You can either mix your ingredients in a big bowl and then pour it into a greased glass or metal 8" sqaure pan, or just mix the ingredients right in the baking dish (with the greater likelihood that your bread will stick a little to the pan). Then cook it for 45 minutes to an hour, depending on how broken your oven is. You'll know your bread is done when you can poke a knife in all the way and it comes out clean.

I'm also making pumpkin pie and a yam & carrot dish for the holiday; I'll make sure to tell you how they turn out. Happy Thanksgiving!


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