Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 Here is a recipe that Rose requested. Cornbread with Smoked Chiles This recipe can be baked in a glass or metal baking pan, but if you have a cast-iron skillet, this is a great way to use it. If canned chipotles are unavailable, use dried ones that have been soaked in very hot water to cover for 30 minutes. Alternatively, canned hot grean chiles may be used to add heat, but they won't impart the same smoky flavor as the chipotles do. 1 1/4 cups yellow cornmeal 1 cup unbleached all-purpose flour 2 1/2 tsp baking powder 1 tsp salt 1 cup soy or other dairy-free milk 3 Tbs pure maple syrup 1 cup fresh, or canned, or frozen corn kernels, cooked and drained 1/4 cup corn oil 2 Tbs finely chopped canned chipotle chiles in adobo sauce 1. Preheat the oven to 400 degrees. 2. In a large bowl, combine the cornmeal, flour, baking powder and salt and set aside. 3. In a medium-sized bowl, combine the soy milk, maple syrup, corn kernels, corn oil and chiles and set aside. 4. Heat a well-oil cast-iron skillet over medium heat until hot. While the skillet is heating, add the wet ingredients to the dry ingredients and mix well with a few quick strokes. Transfer the batter to the hot skillet and bake on the center oven rack until golden brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Serve hot or warm. Vegan Planet by Robin Robertson; pg. 477 ~ PT ~ You may feel like dwelling on your limits or your fears. Don't do it.Ê A perfect prescription for a squandered, unfulfilled life is to accommodate self-defeating feelings while undercutting your finest, most productive ones. ~ Marsha Sinetar Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2003 Report Share Posted February 24, 2003 P T. Thank you for posting the cornbread recipe...I'll try it....Looks good! Rose , " ~ P_T ~ <patchouli_troll> " <patchouli_troll> wrote: > Here is a recipe that Rose requested. > > Cornbread with Smoked Chiles > > This recipe can be baked in a glass or metal baking pan, but > if you have a cast-iron skillet, this is a great way to use it. If > canned chipotles are unavailable, use dried ones that have been > soaked in very hot water to cover for 30 minutes. Alternatively, > canned hot grean chiles may be used to add heat, but they won't > impart the same smoky flavor as the chipotles do. > > 1 1/4 cups yellow cornmeal > 1 cup unbleached all-purpose flour > 2 1/2 tsp baking powder > 1 tsp salt > 1 cup soy or other dairy-free milk > 3 Tbs pure maple syrup > 1 cup fresh, or canned, or frozen corn kernels, cooked and drained > 1/4 cup corn oil > 2 Tbs finely chopped canned chipotle chiles in adobo sauce > > 1. Preheat the oven to 400 degrees. > 2. In a large bowl, combine the cornmeal, flour, baking powder > and salt and set aside. > 3. In a medium-sized bowl, combine the soy milk, maple syrup, > corn kernels, corn oil and chiles and set aside. > 4. Heat a well-oil cast-iron skillet over medium heat until hot. While > the skillet is heating, add the wet ingredients to the dry > ingredients > and mix well with a few quick strokes. Transfer the batter to the hot > skillet and bake on the center oven rack until golden brown and a > toothpick inserted in the center comes out clean, 25 to 30 minutes. > Serve hot or warm. > > Vegan Planet by Robin Robertson; pg. 477 > > ~ PT ~ > > You may feel like dwelling on your limits or your fears. Don't do > it.Ê > A perfect prescription for a squandered, unfulfilled life is to > accommodate self-defeating feelings while undercutting your > finest, most productive ones. > ~ Marsha Sinetar Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.