I love Tennessee somethin’ fierce. I went back to my homeland over winter break and relished it (and I don’t mean the pickle kind).
I love the twangy way the grocery store cashier says, “How ya’ doin’, honey?” Anywhere else, I’d think he was trying to flirt with me.
I love the Smoky Mountains. They are just so… smoky.
I love the
crappy seasonal weather (I’ve been living in Arizona for several years now, so I may be a bit biased to 70°F winters).
I love their night scene. And what I mean by night scene is visiting Walmart at midnight.
I love the music, bluegrass especially. I love twangy dobros, old men playing fiddles, and jam sessions until the wee hours of the morning. My hometown is the birthplace of country music, so I think it’s in my genes.
Oh, and I love, love, love cornbread. Buttery, iron-skillet baked cornbread.
Real cornbread enthusiasts might roll their eyes at this recipe. There is not a pat of butter or a single egg – BUT it is most probably the moistest, tenderest, yummiest, crispy on the outside-est cornbread you’ll ever eat. Have I sold you yet?
Last Year: Chewy Chocolate Chip Cookies
Blue Ribbon Vegan Cornbread
Makes 1 loaf? round? of cornbread, about 8 servings
This cornbread is amazing! I began searching for a recipe after making the most abominable cornbread of all time. I was skeptical since there were no eggs or butter, but writes Cook’s Illustrated in consistently amazing recipes, so I knew I shouldn’t be too worried. This cornbread doesn’t have the same look as cornbread I’ve had in the past, probably because of the flax meal, but either way, it’s wonderful.
You can make this with soy or regular milk. I haven’t tried subbing the sugar, but I think cane sugar could also be used. Normally, when I make flax eggs, I don’t heat the flax and the water, but take the extra time to do this because the texture becomes very eggy.
- 2 Tablespoons flax meal (ground flax seed)
- 6 Tablespoons water
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1/4 cup sugar
- 4 teaspoons baking powder
- 3/4 teaspoon table salt
- 1 cup soy milk
- 1/4 cup canola oil
1. Adjust oven rack to middle position; preheat to 425°F. Place an iron skillet in the oven to heat while the oven warms. Alternatively, spray an 8-in square baking dish or pie dish with nonstick coking spray.
2. Boil water in a small saucepan. Add the flax meal and reduce heat to medium-low. Allow to simmer for about 3 minutes or until thickened. Set aside.
3. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
4. Add the flax misture, soy milk, and oil to the flour and mix until smooth (don’t overbeat).
5. If using a baking dish or pie dish, pour mix into prepared dish. If using an iron skillet, remove it from warmed oven, drizzle a bit of oil in skillet and swirl it around, then pour mix into skillet. Baked for 20 to 25 minutes, or until a toothpick comes out clean from the center.
6. allow to cool on a wire rack for 10 minutes. Invert cornbread onto rack, then turn it right side up and allow it to continue to cool.
Storage keep in airtight container for up to 5 days.
Recipe from Cook’s Illustrated