I am so excited to be a stop on the Whole Grain Vegan Blog Tour! for the awesome new cookbook by Celine Steen and Tamasin Noyes. It is an absolutely gorgeous book, full of delicious, easy-to-make, whole grain recipes and stunning photographs. It is another “must-have” for your cookbook collection. And hey, haven’t you been saying that you need to be doing more whole grain baking?
Celine and Tami, along with their awesome publishers, are letting me share a recipe from the book, for a delicious Spicy Cranberry Cornbread. And, they are also generously giving away a copy, to anyone is the US or Canada. All you have to do to win is leave a comment below (along with a way to get in touch with you should you win). I can’t wait to see what you guys think of this very cool book.
Seriously you guys, this is a very special book! Now, what are you waiting for? Go bake yourself a pan of the Spicy Cranberry Cornbread right now! You’ll be so happy you did! I am going to try to make a batch sans gluten very soon. I’ll let you know how it comes out.
Spicy Cranberry Cornbread
A wee bit sweet, a wee bit spicy, and all very savory, this cornbread has the perfect crust thanks to the hot cast-iron skillet. Cornmeal is packed with nutrients, minerals, and amino acids. Plus, it tastes great! Start with this recipe, then tweak it to your taste. Double the scallions, jalapeños, or cranberries to make it your own.
11⁄2 cups (355 ml) unsweetened plain vegan milk, more if needed
1 tablespoon (15 ml) apple cider vinegar
60 g (1⁄4 cup) unsweetened applesauce
2 tablespoons (30 ml) pure maple syrup
18 g (3 tablespoons) minced scallion
18 g (2 tablespoons) minced jalapeno pepper
15 g (2 tablespoons) dried sweetened cranberries, chopped
1 tablespoon (15 ml) neutral-flavored oil
120 g (1 cup) whole wheat pastry flour
60 g (1⁄2 cup) corn flour (see page 10)
88 g (1⁄2 cup plus 2 tablespoons) coarsely ground cornmeal
1 teaspoon fine sea salt
1⁄4 teaspoon ground black pepper
12 g (1 tablespoon) baking powder
Nonstick cooking spray
Put an 8-inch (20 cm) cast-iron skillet in the oven and preheat the oven to 400°F (200°C, or gas mark 6).
Combine the milk and vinegar in a medium-size bowl: The mixture will curdle and become like buttermilk. Stir in the applesauce, syrup, scallion, jalapeño, cranberries, and oil.
Combine the flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl. Whisk to combine. Pour the wet ingredients into the dry and stir until combined, but do not overmix. If the mixture is too dry, add additional milk 1 tablespoon (15 ml) at a time as needed. The mixture should be pourable.
Carefully take the skillet out of the oven and coat it with cooking spray.
Pour the cornbread batter into the skillet and put it back in the oven. Bake for 33 to 38 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
Yield: 6 servings
Next stop on the blog tour: May 26: Vegan Cookbooks Illustrated http://vegan-cookbooks-illustrated.blogspot.com/