Double Corn Cornbread

From Veganomicon: The Ultimate Vegan Cookbook

Cookbook

Author(s): Isa Chandra Moskowitz, Terry Hope Romero

Page 223

Course: Breads

Reviews

1 reviews, average rating 3.0 / 5

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Queezle_Sister

15 years ago

★ ★ ★ ★ ★ 3/5

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This is an interesting and flavorful cornbread. First you roast some corn (I used frozen) in the frying pan. The batter is cornmeal-rich, uses no eggs, and only 1T oil. I substituted regular milk for the soy.

I found the result pretty good, but it had a sour note that was too prominent. Probably it came from the vinegar (to turn the milk into buttermilk). If I were to make it again, I would use commercial buttermilk in hopes it was a bit less tart - or cut back on the vinegar.

3 comment(s)

Jayme · 14 years ago

Hmm, I've made this a bunch of times and never had a problem with sourness. It always comes out sweet and cornbready. Did you use apple cider vinegar? Or maybe it's the soy/vinegar combo that makes it work?

Queezle_Sister · 14 years ago

I've thought i should try this again. I used white vinegar, and might have been hasty about mixing it in (and not letting it sit long enough).

Jayme · 14 years ago

Mmm, then definitely try it with the apple cider. It's a much sweeter vinegar!

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