Apple Corn Bread
Courtesy of Tara McDermott. This is the best cornbread I have ever eaten. It is moist
and sweet rather than spicy. It is adapted from the
cornbread recipe in New Farm Vegetarian Cookbook, which is
also quite good.
2 apples, peeled and chopped thinly
1 1/2 cup unbleached white flour
1 1/2 cup blue corn meal*
3 1/2 tsp baking soda
1/2 tsp salt
1 tbs Sucanat**
2 1/4 cup vanilla soymilk
1 tsp cinnamon
1/4 cup apple sauce
2 tbs maple syrup
Preheat oven to 400 degrees. Oil a 10-inch iron skillet and heat in oven.
Peel apple and cut into very thin pieces of any size. In a large bowl, combine all other ingredients and then add apple. Do not overmix. Pour into heated iron skillet (or just oil a regular casserole pan), and bake 35-45 minutes on the top shelf. When an inserted knife comes out clean, it's done.
This recipe is very moist, but not soggy. If you're not interested in having a fat-free dish, add 3 tbs of canola oil to improve the flavor a little bit. Also, flavored applesauce works well.
* If blue cornbread is unavailable, use the regular yellow variety.
** Sucanat = SUgar CAne NATurally. This is an unrefined natural sugar made from evaporated sugar cane juice. It has a slightly earthy flavor, and looks similar to brown sugar, with slightly larger granules. Many vegetarians avoid white sugar which is refined using charred animal bones as a filter and because it is missing any nutritional value. Brown sugar and Turbinado sugar make good substitutes. Sucanat tends to be less sweet than white sugar.
You can find more of Tara's recipes here: http://starburst.cbl.cees.edu/~tara/recipes.html
See other recipes submitted by Chet Day