Friends, family, strangers - welcome to my blog! My name is Trina, and I cook and bake as a hobby. I'd like to keep track of my recipes, as well as share them with my friends and family.

Cooking and baking your own food is so much healthier than buying pre-made meals at the store, and even restaurants can be a bit shifty sometimes. When you cook your own food, you know exactly what is going into your meal, and you can make it as healthy, fat-free, and flavourful as you want. Or as fatty and hearty as you want. Admittedly, most of my recipes (so far) are on the fatty, hearty, chock-full-of-meat side, but I assure you there's some of my famous vegan baking (indiscernable from baking with dairy and eggs) recipes in here!

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Dec 9, 2009

Cornbread

This one's an old favourite. Like biscuits, cornbread makes an excellent accompaniment, or is great as a snack just warmed up with butter. This recipe is easy to vegan-ify, and tastes exactly the same. My cornbread is moist, tender, slightly sweet, and very fluffy! Vegan verson in (brackets). Adapted from Molly Katzen's Moosewood Cookbook.

1 c. corn meal
1 c. flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or yogourt (soymilk + 1 Tbsp. vinegar)
1 egg (1 portion egg substitute)
1/4 c. white sugar (Redpath sugar)
1/4 c. vegetable oil

Preheat oven to 350 F. Grease a loaf pan with butter, margarine, or spray oil. I usually grease a muffin tin for portion-sized cornbreads. Combine dry ingredients together. Whisk wet ingredients together in a separate bowl or ewer. Add wet to dry, stir just until combined, and fill loaf pan or muffin tin. Bake for about 12 minutes for muffins, or 20 minutes or longer for loaf. Remove from the oven when a toothpick inserted in the centre comes out clean.
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