One of the things that isn't overly popular here is cornbread stuffing, which is odd given that my mom and I love cornbread in pretty much any form (especially my mom's fabulous muffins). Since our school had it's grand Thanksgiving lunch on Friday, I was definitely in the spirit of the harvest - and with a bag of stone-ground cornmeal and jars of both corn cob jelly and mock honey in my pantry begging to be paired with each other I gave another one of my classic cookbook recipes a try - glazed cornbread.
The original recipe, obviously, didn't use the corn preserves I did, but rather apple jelly and corn syrup. I swapped out and in for other ingredients too as I went, making a vegan, lower sugar and whole grain concoction that still tasted fabulous (and most importantly, like corn) without requiring a shot of insulin afterward. The jelly glaze really sealed in the moisture and added that little "extra" touch that I think I might try more often!
Before I give you the recipe, I just want to say a very hearty
to all my readers. You keep me blogging (and baking) on!
Glazed Semisweet Cornbread
Makes one 9" pan, 12 pieces
1 tbsp Homemade Egg Replacer or EnerG powder
1 cup unsweetened rice milk
¼ cup canola oil
2 tbsp unsweetened applesauce or pureed corn (I used cooked corn, just blitzed in a blender)
1 cup whole wheat pastry flour
1 cup stone ground cornmeal
½ cup corn cob honey (or corn cob jelly)
¾ tsp salt
3 ½ tsp baking powder
¼ cup corn cob jelly, melted
- Preheat oven to 400F and grease a 9" square pan.
- In a large bowl, combine egg replacer powder, milk, oil and applesauce until well combined.
- Add the flour, cornmeal, corn jelly, salt and baking powder and mix to combine well.
- Pour batter into prepared pan.
- Bake 20 to 25 minutes, until a toothpick inserted into the centre comes out clean.
- Cool 5 minutes, then brush liberally with melted jelly. Cool completely in the pan.
Total Fat: 5.4 g
Cholesterol: 0.0 mg
Sodium: 15.8 mg
Total Carbs: 20.8 g
Dietary Fiber: 2.6 g
Protein: 1.9 g