Cornbread Two Ways

It’s good to be back after an inadvertent eighteen-month hiatus from blogging!  I have no terrible or fantastical reason for being away so long.  Life just got very busy, and as I continually rearranged things on my plate to devote enough time to the day-to-day priorities of my life or to make room for new activities or experiences, I found that I simply did not have a big enough plate for all of the things I wanted to fit on it. I found, however, that I missed the experience of blogging and of being an active participant in a very awesome and active online foodie community. When I read about Vegan MoFo 2010 and realized that for the first time I was not too late to jump on board, I decided to take advantage of a perfect opportunity to jump back into this site and to once again have fun sharing my experiences in the kitchen.  I’ve signed up for Vegan MoFo and look forward to gaining momentum throughout the month. While I recognize my limitations (!) and will not attempt to post every day, I will post frequently, so please be sure to check back often!  Now, onto the food …

As we move into the holiday season we suddenly have reasons and happy excuses to make all of the side dishes that we may lazily ignore the rest of the year.  Bread climbs right to the top of that list for me at this time of year. Who doesn’t love home made bread?  (But who always has the time to bake a loaf while tending to the rest of dinner?) Cornbread is a quick way to add delicious homemade bread to a meal, and it readily pairs with thick autumnal soups and stews.  I also love it because it is so easily customizable – just add your favorite herbs or additions and you have endless (easy!) possibilities.  Below I have shared recipes for Caramelized Onion and Rosemary Corn Bread and a more classic Jalapeño Cheddar Corn Bread.

The first recipe came about because I love caramelized onions.  They are so simple to make: all that is required is patience.  They add a beautiful depth of rich flavor to any number of meals.  I like to make a large batch and keep some on hand in the refrigerator to add to soups, sandwiches, or vegetable dishes.  They elevate simple corn bread to a sophisticated side dish, and they pair nicely with the rosemary, but feel free to experiment with your favorite fresh herbs.

For the more traditional version of cornbread, I used Daiya Cheddar Style Shreds.  I have never made liberal use of vegan cheeses, mostly because the flavor and texture turn off my taste buds.  I have found with Daiya, however, that I like its creaminess and flavor in traditional comfort foods liked “grilled cheese” and “pizza” on the infrequent occasions that I order those items (mostly at Whole Foods hot bars when traveling).   It works really well in this recipe because it melts into the batter well and is complimented by the spiciness of the jalapeño.  (If anyone has any opinions about or successes with Daiya cheese, I’d love to hear about in the comments!).

Enjoy!

 

 

Caramelized Onion and Rosemary Corn Bread

1 tbsp olive oil
1 onion, thinly sliced
1 ¼ cup corn meal
1 cup whole wheat flour
2 tsp baking powder
¾ tsp salt
1 cup almond milk
¼ cup canola oil
3 tbsp melted Earth Balance butter
3 tbsp fresh rosemary, chopped

1.    Heat the olive oil in a pan over medium heat.  Add the onions and stir often until they begin to become soft and translucent, about 10-15 minutes.  Turn the heat down a bit and continue to cook the onion for 30-45 more minutes, stirring often, until the onions have turned a deep, golden brown.  Remove from heat.
2.    Pre-heat the oven to 400F.  Lightly grease an 8×8” baking pan.  Whisk together the dry ingredients in a medium sized mixing bowl.  Add the almond milk, oil, and melted butter and stir until well blended.  Fold in the onions and rosemary.
3.    Spread the batter into the pan and bake for approximately 20 minutes or until an inserted toothpick comes out clean.  Allow to cool slightly in the pan on a rack before serving.

 

 

Jalapeño and Cheddar Corn Bread

1 ¼ cup corn meal
1 cup whole wheat flour
2 tsp baking powder
¾ tsp salt
1 cup almond milk
¼ cup canola oil
3 tbsp melted Earth Balance butter
1/3 cup Daiya cheddar
1 green jalapeño, diced

1.    Pre-heat the oven to 400F.  Lightly grease an 8×8” baking pan.  Whisk together the dry ingredients in a medium sized mixing bowl.  Add the almond milk, oil, and melted butter and stir until well blended.  Fold in the Daiya cheddar and jalapeño.
2.    Spread the batter into the pan and bake for approximately 20 minutes or until an inserted toothpick comes out clean.  Allow to cool slightly in the pan on a rack before serving.