Monday, January 5, 2009

Yeasted Corn Bread

Buy a can of vegan stew or chili from the store (I love any of the chili soups from Amy's brand), and serve with wedges of this delicious corn bread while it's still warm.

Spoon 2 cups all-purpose flour and 2 cups masa harina into measuring cups, leveling with a knife. Combine in a large bowl with 2 tablespoons raw sugar, 1 teaspoon salt, and one packet yeast (about 2 and 1/4 tsps).

Masa harina is a golden corn flour - you should be able to find it in the baking section with other flours. It also makes great tortillas!

To the flour mixture, add: 2 cups warmed soy milk (heated to between 100 and 110 degrees over low heat), 6 tablespoons melted vegan butter (such as Earth Balance), and the equivalent of 2 eggs using egg replacer (such as Ener-G). Whisk the "eggs" well with a whisk first so they are slightly frothy.

Stir with a wooden spoon for about a minute, until the mixture is very smooth. Spoon into a 13x9-inch baking dish coated with cooking spray. (My mixture was a bit thick and I had a bit of a tough time spooning it evenly into all four corners, but by the time it rises, you'll be able to make the batter even in the pan, so don't worry if this happens to you, too).

Cover and let rise for one hour, until doubled in size. Once risen, bake in the oven at 375 degrees for 25 minutes. Let stand in the pan 5 minutes before cutting into 12 slices and serving warm!

Each slice is 160 calories.

all-purpose flour $3.79
masa harina $4.99
plain soy milk $2.39

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance