My Nana loved cooking with cornmeal. She thought it was good food, especially for youngsters. She felt it kept them full for more extended periods. Cornbread and cornmeal pudding were regular staples at Nana’s house. But the cornbread was my favorite. Nana was not a vegetarian, but the only milk she used in her baking was coconut milk.
So, if you would like to try Nana’s cornbread, here is a modern version of the recipe.
1 ½ cup all-purpose flour (sieve flour to get rid of lumps)
1 ½ cups Cornmeal (fine or coarse)
1 teaspoon baking soda
1 tablespoon Baking powder
1 teaspoon Kosher salt
2/3 cup sugar
1 teaspoon vanilla extract
2 cups Almond milk (Homemade coconut milk works better)
2 teaspoons Vinegar (apple cider vinegar)
1/2 cup Coconut oil
• Heat to 375 degrees. Use some coconut oil to grease a 9 x 9 pan.
• Whisk dry ingredients in a large bowl.
• Whisk wet ingredients in a separate bowl. Then pour wet ingredients into the dry ingredients. Stir until combine.
• Pour batter into your prepared pan.
• Bake for 30 minutes or until a toothpick which you inserted in the center of the bread comes out clean.
To make my delicious homemade blueberry muffins, you will need the following ingredients:
|1 cup||white sugar|
|½ cup||butter (softened at room temp)|
|1/2 cup||vegetable oil|
|1 cup||sour cream|
|½ cup||milk or water|
|1 tablespoon||lemon zest (grated)|
|3 cups||all-purpose flour (sieve flour to get rid of lumps)|
|1 tablespoon||baking powder|
|½ teaspoon||baking soda|
|2 cups||Canned blueberries/fresh blueberries|
Preheat your oven to a temp of 375 degrees. Then grease muffin cups, or line them with paper muffin cups
Cream butter and sugar into a large mixing bowl and mix until light and fluffy. (3 minutes max). Then add your eggs and mix well. Add the vegetable oil. Mix well. Next combine sour cream, milk, and lemon zest with butter mixture. Mix until smooth.
Whisk your dry ingredients until combined, (flour, baking powder, baking soda, and salt).
Combine half of the flour mixture into the butter mixture. Next, add the remaining half along with the blueberries into the batter. Fold together until just combined. Spoon batter into muffin cups carefully.
Position muffin cups in the center of the preheated oven and bake for 30 minutes or until tops of muffins are golden brown, or when a toothpick inserted into the center of a muffin comes out clean.
|2 cups||all-purpose flour (sieve flour to get rid of lumps)|
|1 teaspoon||1/2 baking powder (and)|
|¼ teaspoon||baking soda|
|1 cup||cranberries (chopped)|
|1 teaspoon||vanilla extract|
|¼ cup||Vegetable oil|
|1||large egg (room temp)|
|1 cup||granulated sugar|
Line a loaf pan with parchment. Butter the bottom and sides of the paper. Then Set aside. Preheat the oven to 375 degrees F.
In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Add cranberries and stir to distribute.
In another mixing bowl, whisk together egg, buttermilk, vanilla, oil, and sugar. With a spatula, fold in wet ingredients to dry ingredients. Don’t overmix. You may see a few flour lumps, but that’s fine.
Pour batter into prepared pan. Bake bread until the top is golden brown and the toothpick inserted in few places in the center of the cake comes out clean.
Cool completely in the pan. For an orange glaze mix 1 cup of powdered sugar with 3 tablespoons of orange juice until smooth.