Babycakes Cornbread Muffins

24 Jun

hello! it’s friday! what have you been up to today? i spent a few hours babysitting, which went well as always. we are just about to head out to stay with john’s sister, jessica for the night. we are going to one of my favorite restaurants, inn season, in royal oak. can’t wait! tomorrow we are going to a detroit tiger’s game with a bunch of friends, so it is going to be an eventful weekend.

on saturday before father’s day, i spent about an hour whipping up my favorite corn bread recipe as a father’s day gift. john’s dad loves the jiffy corn bread mix. i decided to make him the babycakes version, because not only are they delicious, but super healthy! i made a double batch, one mini muffin tin and one regular sized muffin tin. i gave half to john’s dad and the other half to my dad, which i’m sure are being consumed by my sisters. 😉

two years ago, for my birthday, john ordered me the original babycakes cookbook. i was super excited, and just starting to get into vegan blogs. i only baked a few things in the book, including this delicious gluten free corn bread, before our dog maggie decided she needed some babycakes too. she went through a phase where she tore apart one hardcover book everytime we left her alone…we finally started crating her again. i though she was over it, but she couldn’t resist erin mckenna’s baked goodies. john threw away the evidence before i got home, and i still haven’t gotten another one. it’s only $14 on amazon, i should get on that!

erin mckenna’s gluten-free cornbread

recipe from oprah.com

ingredients
 
2/3 cup rice milk
1 Tbsp. apple cider vinegar
 3/4 cup Bob’s Red Mill gluten-free all-purpose baking flour
1/2 cup cornmeal
1/2 cup corn flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. xanthan gum
1 tsp. salt
 1/2 cup coconut oil , plus more for the pan
1/3 cup agave nectar
1/3 cup homemade applesauce or store-bought unsweetened applesauce
2 tsp. pure vanilla extract
from left to right: corn flour, corn grits, and corn meal
 
directions

 preheat the oven to 325°F. lightly grease a 7x4x3-inch loaf pan with coconut oil, or any nonstick spray.

    1. pour the rice milk and apple cider vinegar into a small bowl, but do not stir; set aside to develop into “buttermilk.

    2. in a medium bowl, whisk together the flour, cornmeal, corn flour, baking powder, baking soda, xanthan gum and salt.

    3. add the oil, agave nectar, applesauce and vanilla to the dry ingredients. stir the batter until well combined.

    4. pour in the “buttermilk.” Mix gently until the ingredients are fully incorporated and a slightly grainy batter is formed.

    5. pour the batter into the prepared pan.

    6. bake the corn bread on the center rack for 32 minutes, rotating the pan 180 degrees after 20 minutes.

the finished corn bread will bounce back slightly when pressed, and a toothpick inserted in the center will come out clean.

let the corn bread stand in the pan for 20 minutes, then gently run a knife around the edge of the bread. cover the top of the pan with a cutting board, and invert the loaf onto the board.

modifications

1. i always use 1/4 c cornmeal and add in 1/4 corn grits, which gives the bread a great chewy texture.
2. i prefer mine in muffin form, which only take about 17-18 minutes to bake, less time if using a mini muffin tin.
 
 

these are seriously awesome. they do not have a weird gluten free aftertaste, just absolute decliousness!

enjoy the rest of your friday and have a great weekend! i’ll be back with a recap sometime sunday! 🙂

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: