Thursday, February 11, 2010

Corn Bread: Baking Through the Bread Baker's Apprentice

This is the best corn bread I have ever had. Not that I have had a lot of corn bread . . . but still. Instead of dry and crumbly, this corn bread is moist and fluffy and filled with tasty, tasty, corn (I love the flavour of baked corn). Baked in a cast iron skillet for a nice crispy crust, this bread is perfection. Note: the pages are out of order on the Google Books version. Just scroll up a few pages to see the rest of the recipe.

GENERAL NOTES
1. I did not soak the polenta overnight because I did not plan ahead. Instead, I warmed up the soy milk and let the polenta soak for about 2 hours.
2. I think I will reduce the baking powder to 1 tbsp next time--the final bread had a bit of a taste.
3. As mentioned above, I baked this in a cast iron skillet. I think it is smaller than 10 inches, so I ended up baking it for 45 mins.

VEGAN NOTES
1. No bacon.
2. I added 1 tsp of apple cider vinegar to the soy milk to make "buttermilk."
3. The 3 eggs were made from 1 flax egg (1 tbsp ground flax and 3 tbsp water, let soak, then whisk) and soy yogurt to make up the rest of the weight.

4. Maple syrup for honey (could use agave, I am sure)
5. Margarine subbed for butter.
6. I used 1 tbsp of canola oil to grease the pan instead of the bacon fat.

18 comments:

VivaciousVegan said...

This looks wonderful, I bet it would be great with some "steak" chili!!!

sociallybanned said...

Well, it's been 2.5 weeks since I've converted from being vegetarian to a vegan. I have a family of 6 and we all are trying this out so I've begun to do my research on cooking. Everything has dairy products in it and I'm researching on substitutes. It's really food science that they didn't teach you in home economics class (my generation had that). I had no idea that flax seed is a sub for egg nor did I know what apple cider vinegar can do. Or what is best for curdling, such as in cornstarch and arrowroot. BTW, I've lost 8 lbs in two weeks just cutting out dairy. I'm rambling.. but what recipe did you use for corn bread? Is there a basic one and you subbed it with the ingredients listed? I'm looking for tons of recipes so that I can feed the family vegan meals only. All of us are on board but the hubby isn't quite yet.
Please let me know what recipe you used. My email is adcatlett@gmail.com
Thanks,

Serah B. said...

Mmmm....cornbread....I'm so glad you're veganizing the Baker's Apprentice--these are some great recipes. I did the Challah, and it was outstanding. This cornbread looks especially tasty as well; it will soon be on the menu!

Veg-In-Training said...

This is such an awesome project. It's kind of like Julia and Julia Vegan Dad style. I can't wait to try some of it out. I am a very challenged bread maker, so I'm hoping your hints will help. Thanks!

BigGahoona said...

I'm not finding the corn bread recipe? Just steps 4-6 and a photo. I reallllly want to try this! Help!

Vegan Dad said...

BigGahoona,
The pages are out of order. Keep scrolling up from the link I posted and you will see the first part of the recipe.

Nancy said...

This looks so great. I've never thought about putting corn in my cornbread, odd enough.

Joy R3FitShow said...

I will try it. For some reason, mine always turn out hard. My family will be happy if I perfect it.lol

VEGAN TICKLES said...

I also love moist cornbread. Gonna try this recipe soon.

Liz² said...

this looks awesome! I don't know if I mentioned that your quest is awesome, too, but it is. as well as pointing out the recipes, aha! this is one of those books I might actually pick now, especially after you've paved the vegan path ahead. :D

nid said...

Hi Vegan Dad! I made this last night. It turned out pretty good, but not perfect. It was very golden on the bottom and sides but seemed still a bit too wet in the middle after 35 minutes of baking (I did mine in a 9x13 pan). Exactly how much yogurt did you sub in for the last 2 eggs? I think I may have used too much.

Patrick B. said...

I'm going to try this tomorrow. The best cornbread I've ever eaten is The Baldpate Inn Cornbread (more like cake than bread). Might be hard to veganize though.

http://www.grouprecipes.com/sr/24887/the-baldpate-inn-cornbread/recipe/

Vegan Dad said...

nid,

My total "egg" weight was 5 oz. I think the flax egg totaled 1.5 oz or so, so the rest was topped up my yogurt. I think next time I will try 2 flax eggs since I had to bake mine 10 mins more or so to get the middle to cook.

nid said...

Thanks your your reply, Vegan Dad. That was the exact same issue I had - glad to hear it wasn't user error on my part. I am making it again on Monday for friends and I will do 2 flax eggs and 1 yogurt egg, as you suggested. Thanks!

Lindsay said...

i love me some cornbread

zaki said...

Thank you vegan dad! for this wonderfull blog;
i love the focus on daily basics like good bread,
+ this cornbread is definitely the best, i did soak the polenta over night and wauw! magic goodness

tarah said...

Thanks so much for veganizing all of these recipes! I just made this cornbread, but used 3 flax eggs (3 T flax meal, 9 T water) because I didn't have any soy yogurt. I had to bake it for about 50 minutes (in a 10" cast iron skillet), but it turned out fantastically. I'll be posting pics on my blog, www.righttobearclaws.blogspot.com

Tara said...

The recipe link doesn't seem to work. Is the recipe posted anywhere else? I would really like to try making this.