I'm a sucker for books -- all kind of books -- cookbooks included. My "cookbook" drawer in the kitchen doesn't shut anymore, and with the latest editions, the vegetarian cookbooks now found a new home directly on the counter. New recipes are always risky, especially when I cook thinking maybe, just maybe, Rick will like it (he's just a meat-eater at heart). So when I tried this new recipe, I waited until I was sure he liked it until I broke the news -- its vegan. So VEGAN PLANET paid for itself with a recipe that Rick just loved. Here's the recipe, and buy the cookbook! It's worth it. There's something in it for everyone.
Skillet Cornbread with Smoked Chiles
This recipe can be baked in a glass or metal baking pan, but if you have a cast-iron skillet (what I used), this is a great way to use it.
1-1/4 cups yellow cornmeal
1 cup unbleached all-purpose flour (I used organic spelt)
2-1/2 teaspoons baking powder
1 teaspoon salt
1 cup soy milk
3 tablespoons pure maple syrup
1 cup fresh, canned, or frozen corn
1/4 cup corn oil (I used safflower)
2 tablespoons finely chopped canned chipotle chiles in adobo sauce (a must - the flavor is incredible)
- Preheat over to 400 degrees
- In a large bowl, combine the cornmeal, flour, baking powder and salt and set aside
- In a medium size bowl, combine the soy milk, maple syrup, corn kernels, oil and chiles and set aside.
- Heat a well-oiled coast iron skillet over medium heat until hot. While the skillet is heating, add the wet ingredients to the dry ingredients and mix well with with a few quick strokes. Transfer the batter to the hot skillet and bake on the center oven rack until golden brown and toothpick inserted in the center comes out clean, 25 to 30 minutes (it only took mine 20 minutes). Serve hot or warm.
Makes 1 loaf.