Cookin: Cornbread and Spoon Bread

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* Exported from MasterCook Mac *

 

Flawless Cornbread

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p37

Serving Size : 4 Preparation Time :0:00

Categories : Breads Vegan

 

Amount Measure Ingredient -- Preparation Method

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4 tablespoons corn oil -- to 5

2 cups cornmeal

- only white cornmeal not yellow

1 teaspoon salt

3 teaspoons baking powder

1/3 cup whole wheat flour

1 teaspoon baking soda

- if using buttermilk

1 cup soy milk

- or sour soymilk or buttermilk

1 egg -- optional

- or egg replacer

 

Also in Heart of the Home, Ann Jackson (1995)

 

Preheat the oven to 375F. Put 1 tablespoon of the corn oil in a

10-inch cast-iron skillet and put the skillet in the oven while it

warms up. Mix the dry ingredients in a bowl, and make a well in it.

Mix the wet ingredients together, and pour into the well. Stir well.

 

Take the hot skillet out of the oven, and tilt it so the oil runs all

around the sides. Pour the batter into the skillet, and return it to

the over. (If the batter seems dry, don't worry; it's supposed to

be.) Turn the heat down to 350F, and bake for about 30 minutes.

Remove the skillet and run a knife around the edge of the cornbread.

Turn the skillet upside down onto a serving plate, or lift the

cornbread out with a spatula to a plate. Server hot with soy

margarine.

 

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Per serving: 447 Calories; 17g Fat (35% calories from fat); 10g

Protein; 63g Carbohydrate; 53mg Cholesterol; 1145mg Sodium

Food Exchanges: 4 Starch/Bread; 1/2 Lean Meat; 3 Fat

 

NOTES : What would we do without cornbread? I make this at least

twice a week, and that's not enough. This is a dream of a recipe and

can be used for corn muffins or corn sticks as well as cooked in a

skillet.

 

Is there anything that doesn't go with cornbread? Soup, vegetables,

potatoes, beans, and with jam as a dessert. Is it possible to make

collards (or any greens for that matter) and not make cornbread to go

along with them? Summer or winter, dinner or breakfast, this recipe

is a staple.

 

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* Exported from MasterCook Mac *

 

Tempest Side Spoon Bread

 

Recipe By : Cookin' Southern Vegetarian Style, Ann Jackson p18

Serving Size : 4 Preparation Time :0:00

Categories : Breads Vegan

 

Amount Measure Ingredient -- Preparation Method

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2 cups boiling water

1 teaspoon salt

1 cup white cornmeal

- must be white not yellow

1 cup soy milk or milk

2 tablespoons oil

2 teaspoons baking powder

2 eggs

- egg replacer won't work here

- but Egg Beaters will

 

Also in Heart of the Home, Ann Jackson (1995)

 

Preheat the oven to 400F. Let the water come to a boil, add the salt,

and slowly stir in the cornmeal so the cornmeal won't lump. If it

does, whisk it good.

 

Stir in the milk, then the oil and baking powder.Beat the eggs in one

at a time, and stir real good. Continue whisking.

 

Grease a deep 8x8 inch casserole or souffle dish. (Remember, this

will rise some.) Bake for about 40 to 45 minutes. While this is

cooking, don't keep opening the oven door and peeking in, or it will

fall! The spoon bread is done when it's puffed up and golden on top

Server immediately with collards and/or blackeyed peas. It can be

served in the same dish it was cooked in.

 

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Per serving (excluding unknown items): 225 Calories; 10g Fat (40%

calories from fat); 6g Protein; 28g Carbohydrate; 108mg Cholesterol;

751mg Sodium

Food Exchanges: 2 Starch/Bread; 1/2 Lean Meat; 1 1/2 Fat

 

NOTES : Spoon bread is about as old-timey good eatin' as you can get.

I'm sure many pioneers served it as highfalutin Sunday best. I best

describe it as cornmeal souffle, which does no justice to the juicy,

rich finished product. Most spoon bread makers have a secret recipe;

this is mine and it's unbeatable.

 

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