I’m happy to be hosting Natalie Slater of BakeandDestroy.com on her Bake and Destroy cookbook blog tour. I wasn’t familiar with Natalie before I received a copy of her book, and but I’m a fan now. The book is whimsical and fun, and Natalie’s playful style shows through in her recipes. She’s is here today with her recipe for Crouching Cornbread, Hidden Broccoli.
Crouching Cornbread, Hidden Broccoli
- 1 tablespoon 14 g vegan margarine
- 1 cup 150 g corn kernels (fresh or frozen)
- 1 medium-size broccoli crown
- 1 cup 125 g all-purpose flour
- ⅓ cup 67 g sugar
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 1 cup 170 g stone-ground yellow cornmeal
- 1/3 cup 76 g unhydrogenated vegetable shortening, plus more for the pan
- 1 cup 235 g soy milk
- ¼ cup 60 g blended silken tofu
- ½ cup 55 g shredded carrots
Preheat your oven to 350°F (180°C) and coat a twelve-cup muffin pan with shortening.
Melt the margarine in a medium-size sauté pan over medium-high heat; add the corn. Cook, stirring occasionally, until the corn is softened and some of the kernels are a light golden brown, about 5 minutes. Remove from the heat and set aside to cool slightly.
While that’s cooling, steam the broccoli for about 2 minutes, until bright green and softened. Let cool slightly and chop into small pieces.
In a medium-size bowl, whisk together the flour, sugar, baking powder and salt. Stir in the cornmeal. Using a pastry blender (or a fork) cut in the shortening until the mixture resembles coarse meal. Add the soy milk, tofu, corn, broccoli and shredded carrots, stirring until just combined. Do not overmix!
Scoop the batter into the prepared pan and bake for 18 to 20 minutes, until the tops are golden and a toothpick inserted in center comes out clean. Transfer to a wire rack to cool. Yummy served warm, but just as good at room temperature.