Corn Bread

 

  So, it is officially no longer Valentine's Day on this blog.  If you'd humor me (Paul started another new job last week (the film industry is tumultuous, man), I relearned (again) how to function without him, Felix got the baby helmet, I catered a lunch for a ladies organization and gave a talk on veganism, and Paul and I both fulfilled co-op preschool duties), I'm running a bit behind schedule.  

But this corn bread, we need to take a minute to discuss this corn bread.  Everybody needs a go-to corn bread recipe, and if you don't have one already or really even if you do, I would like to nominate this one for your consideration.  It's adapted from this recipe to be a little less sweet, more wholesome, and vegan.  It is one-bowl simple, toddler-theiving delicious, and everybody-approved.  Make it.

Corn Bread

• 1 cup white whole wheat flour (or all-purpose if you don't have it)
• 1 cup cornmeal
• 1/2 cup unbleached sugar
• 1 teaspoon salt
• 3 1/2 teaspoons baking powder
• 1 tablespoon flax meal
• 3 tablespoons water
• 1 cup non-dairy milk
• 1/3 cup canola oil (or other mild cooking oil)

1. In a small bowl, mix together the flax meal and water.  Set aside to thicken.  
2. Position a rack in the middle of the oven and heat to 400.  Grease a 9-inch round cake pan.
3. In a large bowl, whisk together the flour, cornmeal, sugar, salt, and baking powder.
4. Make a well in the center and add the flax mixture, oil, and milk.
5. Stir to combine. 
6. Pour into the greased pan and bake for 20 - 25 minutes, until a toothpick inserted into the center of the cake comes out clean.