After wimping out of my daily run (it’s starting to get cold in Long Island) this morning, I started to go through Fran Costigan’s More Great Good Dairy Free Desserts book, looking to make something where I had all the ingredients in my pantry and where I could use the blueberry compote I had made earlier this week. It is a vegan baking/desserts book. I was pleasantly surprised when I came across her recipe for Good Cornbread (pgs. 106-107) as it fit my time and self-imposed ingredient constraints.
The recipe calls for yellow cornmeal, whole wheat pastry flour, unbleached white flour (I used all whole wheat pastry flour/wwpf), baking flour, salt, soymilk (I used coconut milk), H2O, maple syrup (I used agave), canola oil (I used coconut oil), and vanilla extract. I am not printing the recipe because of copyright laws that I am not entirely familiar with, but feel free to find the book at your local library/bookstore and make it yourself!
I sifted and mixed the dry ingredients in a large bowl and proceeded to mix the wet ingredients in another bowl. Then I added the wet ingredients to the dry and whisked until the batter was just smooth (don’t overmix, your cornbread will be tough like a shoe). I dumped this all into a 9×9 inch greased (with coconut oil) Pyrex dish and put it in the oven for 15 minutes. Not wanting to let my blueberry compote go to waste, I pulled my cornbread out of the oven after 8min. had gone by and glopped spoonfulls of blueberry goodness all over the cornbread. I used to spoon to press the blueberries down gently and popped it back into the oven for 10 min. (total cooking time=18 min.) and took it out when my knife came out clean with a few moist crumbs sticking to it. It smelled and looked heavenly and I had to restrain myself from helping myself to a molten piece.
It tasted as good as it smelled and will be enjoyed as a quick breakfast or snack for the rest of my week. I will be posting a photo of it tomorrow (if there is any left!)