Glazed Semisweet Cornbread

This weekend is our Thanksgiving, which generally means an onslaught of good food, family, and generalized excess. While we are doing the turkey/stuffing/potatoes thing this year, the bulk of the social experience was last weekend at my stepbrother's wedding. If you've never been to an Italian (or European) wedding, it embodies the fuss, bother, expense and gluttony of the entire holiday season in one night. Hence, this household (sans the happy couple who are still away on their honeymoon) is downplaying the normal holiday energy we have.

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

Merci

Grazie

Gracias

Danke

Obrigado

Bedankt

Shukran

and

THANK YOU

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

1. Preheat oven to 400F and grease a 9" square pan.
2. In a large bowl, combine egg replacer powder, milk, oil and applesauce until well combined.
3. Add the flour, cornmeal, corn jelly, salt and baking powder and mix to combine well.
4. Pour batter into prepared pan.
5. Bake 20 to 25 minutes, until a toothpick inserted into the centre comes out clean.
6. Cool 5 minutes, then brush liberally with melted jelly. Cool completely in the pan.

Amount Per Serving
Calories: 136.7
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