Tuesday, December 4, 2012

Dairy-Free Cornbread

There are as many different ways to make cornbread as there are ... different ways to make cornbread.

~blushes -- clears throat~

ANYWAY, we're practically vegetarian here, verging on the vegan, and we don't have butter or milk or, as you may guess, buttermilk on a regular basis.

We do have a daughter who keeps chickens, so we have eggs.

So tonight we took a notion to have cornbread with our bean soup, and I made it thus:

  • 1 cup yellow cornmeal
  • 1 Tablespoon baking powder
  • 1 egg
  • 1/4 teaspoon salt
  • water
  • 1-2 Tablespoons cooking oil 
  • dairy-free margarine
Melt margarine in hot pan over medium heat. Meanwhile, mix other ingredients, adding water until batter is sloppy. Pour into hot skillet. Cover and reduce heat slightly, checking for doneness. When bottom is brown and top is not runny, flip and continue cooking until bottom is brown. The cornbread's bottom, I mean, of course. Stop being so silly!

Use more or less salt to taste.

It was surprisingly good. Charlie said it reminded him of his grandmother's cornbread. He didn't say whether or not he liked it. He's a diplomatist.

Marian Allen
Fantasies, mysteries, comedies, recipes

No comments: