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Crouching Cornbread, Hidden Broccoli from Bake and Destroy by Natalie Slater

Crouching Cornbread, Hidden Broccoli

I think most parents are convinced, at least for a short while, that their toddlers are going to starve. How on Earth could a growing body possibly survive on little more than juice boxes and goldfish crackers? The fear of accidentally starving my child led me to creating this recipe, which disguises a few veggies as sweet, delicious cornbread. If you really want to get sneaky, add a bit of wheat germ or flaxseeds!
Yields 12 muffins
Author Natalie Slater

Ingredients

  • 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
  • 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

Instructions

  1. Preheat your oven to 350°F (180°C) and coat a twelve-cup muffin pan with shortening.
  2. 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.
  3. While that’s cooling, steam the broccoli for about 2 minutes, until bright green and softened. Let cool slightly and chop into small pieces.
  4. 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!
  5. 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.