Poppy Seed Cornbread

2012-05-24
  • Yield : 10" pan
  • Servings : 8-10
  • Prep Time : 10m
  • Cook Time : 30m
  • Ready In : 40m

In our house, cornbread is a must when chili is on the menu. This version is moist, a little sweet and slightly more awesome with the addition of poppy seeds.

If you don’t have a 10″ skillet, you can use a 10″ round baking pan. Just heat the margarine in a small saucepan.

 

Ingredients

  • 1 1/2 C. all-purpose flour
  • 1 1/4 C. cornmeal
  • 1/2 C. sugar
  • 2 T. poppy seeds
  • 4 t. baking powder
  • 3/4 t. salt
  • 1 3/4 C. rice milk (or other non-dairy milk)
  • 1/3 C. canola oil
  • 1 T. non-hydrogenated margarine (I like Organic Earth Balance.)

 

Method

Step 1

Preheat oven to 350F. Place margarine in 10" cast iron pan and heat over low until melted. Set aside.

Step 2

Mix together flour, cornmeal, sugar, poppy seeds, baking powder and salt. Add rice milk and oil. Stir just until combined. (It's better to have a few small lumps than to over-mix the batter.)

Step 3

Pour batter into cast iron pan. It will fill the pan quite full but I've never had a spill-over. Place in oven and bake 25-30 minutes, or until edges are golden and a toothpick inserted into the middle comes out clean. Serve warm with a touch more margarine spread on top.

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Loves baking, gardening and preparing delicious, compassionate meals for her vegan family of four.

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