Bread Brain

by HEAB on September 14, 2010

Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!

OK, so yesterday’s CB & J Oats were so good, but I woke up again this morning craving bread with nut butter and jam again. I’m trying to avoid wheat (you can read why here), and gluten free bread is so pricey. So, I decided to make my own using ingredients I already had on hand. I found some corn flour in the freezer and read you can sub it for cornmeal in cornbread. So, following Bob’s Red Mill Basic Cornbread recipe, I started baking. 30 minutes later, I had my bread. :)

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Instead of buttermilk, I used HEABified coconut milk and also subbed 1/2 TBSP raw honey for the sugar.

As soon as the cornbread came out of the oven, I topped 3 slices with Naturally Nutty Cinnamon Cashew Butter and Trader Joe’s Reduced Sugar Strawberry Preserves.

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The bread was good, but it had more of a cake-like consistency…very moist. Also, it was a bit salty, and I’d recommend cutting the salt in half. Otherwise, delish. Craving satisfied. Thanks Bob!

What’s your favorite cornbread recipe. I want to experiment. :)

{ 81 comments }

Valerie @ City|Life|Eats September 14, 2010 at 9:45 am

Oh yum – this looks lovely :)

jessica @ how sweet September 14, 2010 at 9:45 am

I have actually only ever made cornbread twice and it was also from the Bob’s recipe on the bag. I liked it, but what I liked better was slathering it with whipped cinnamon butter. :)

HEAB September 14, 2010 at 10:47 am

Jessica,
Yeah, I have a feeling whipped cinnamon butter would make anything better. ;)

Heather (Heather's Dish) September 14, 2010 at 9:48 am

oh my gosh, all i can think of now is cornbread! with butter and honey…yum :)

brandi September 14, 2010 at 9:48 am

I love cornbread with corn and green chiles in it.

Holly @ couchpotatoathlete September 14, 2010 at 9:50 am

I love Bob’s baking mixes.

I usually get Trader Joe’s cornbread mix or the regular old Jiffy – we have it so rarely that the ingredients don’t scare me off :)

Jennifer and Jaclyn @ Sketch-free vegan September 14, 2010 at 9:52 am

Omy Gosh! This is genius! We eat Gluten-free as well and know how hard it is to find good bread recipes. We like our cornbread with jalapenos! Delish :)

carrie @ gingerlemongirl.com September 14, 2010 at 9:52 am

I MISS cornbread! Corn doesn’t like my tummy (most grains don’t) and I’ve been thinking of ways I could mimic the taste of cornbread with something else gluten free!! Your cornbread looks so yummy! Way oT but I think of you every time I eat coconut ice cream with a heaping tablespoon of peanut butter on top of it!! That’s been my nightly treat lately! lol!!

HEAB September 14, 2010 at 10:50 am

Carrie,
Aww, so glad the ice-cream/pb combo makes you think of me. :)

Here is a wonderful gluten free bread recipe I received from a reader. I love it and want to buy some millet so I can make it. The coconut oil makes it kind of sweet. So good!

From the cookbook, Mother Necessity Gluten Free/ Casein Free Recipes by Cristin Fergus

“This bread is easily digestible and highly alkaline. It is rich in magnesium, potassium, phosphorus, and B vitamins. Millet is high in protein, and is considered to be a low-allergy grain.”

2/3 cup organic soaked millet (I soak overnight, drain, and dry a bit before grinding it, but either use it right away or refrigerate it for no more than a day, or it rots. And, I refrigerate uncovered)
3/4 cup purified water (tap water for me)
1T organic UNREFINED coconut oil
1/2 tsp. Celtic sea salt or crystal Himalayan salt

9×13 Pyrex pan (I use 9″ round or square pans, as the larger pan makes for too flat of a bread for me)

Soak millet in glass for at least 8 hours, rinse well and drain
Preheat oven to 350
Melt coconut oil in pan
Grind millet in Vitamix or MiniPrep food processor
Add water and salt and grind for another minute (If using a Vitamix, all ingredients can be combined and blended at the same time).
Pour batter into pan.
Always grind batter right before pouring into pan. Grain has a tendency to settle on the bottom when left to sit.
Stir in the pan to ensure distributed.
Bake for 23 minutes.
To freeze bread for convenience, line a pyrex container with unbleached parchment paper. Layer the bread strips on paper
Reheat at 350 for 5 minutes

carrie @ gingerlemongirl.com September 14, 2010 at 10:54 am

awesome!!! Thank you Heather!! I had seen a recipe or two using millet as a cornbread replacement, but i never thought seriously about trying it!! I’m so giving this a shot!! :-) Thank you so much!!

allison @ livingoneday September 14, 2010 at 9:53 am

heather, you NEED to try this recipe: http://allrecipes.com//Recipe/grandmothers-buttermilk-cornbread/Detail.aspx (and heabify it if you must!). it is honestly the best cornbread i have ever had. if i make a big pot of chili, i usually make this cornbread into pancakes, and place them on top of the chili to eat right with it!! it is such a good combo!

HEAB September 14, 2010 at 10:51 am

Thanks Allison,

Just checked out the recipe. I would need to HEABify a bit but sounds delicious. Thank you! :)

Annabel @ www.FeedMeImCranky.com September 14, 2010 at 9:55 am

yum! Cake-like sounds like a major plus to me ;) my fave recipe is this one — i make them into muffin minis http://www.feedmeimcranky.com/2010/03/16/vegan-cornbread-muffin-minis/

Felicia September 14, 2010 at 9:56 am

I am obsessed with corn. Just bought some cornmeal and I’m waiting to come across a realllly good cornbread recipe , especially one that adds the kernels. yum. Your version looks delicious too! yay for using raw honey :)

HEAB September 14, 2010 at 10:52 am

Felicia,
Yes, whole corn kernels adds lovely texture. Thanks for reminding me. :)

Ashley September 14, 2010 at 9:59 am

I’m loving your questions lately :) This is an easy one! I just LOVE heidi’s recipe for cornbread http://www.101cookbooks.com/archives/firecracker-cornbread-recipe.html – I don’t make it spicy though ;) I made a few changes here – http://edibleperspective.com/2010/01/veggie-chili-cornbread/ – I made this for an work breakfast when I lived in Charlotte. People in the South are serious about their cornbread, and I won a few people over with this one!! :) I can remember when I was kid and once in awhile we would have breakfast for dinner. Many times it was cornbread + syrup with a side of sausage. Yum.

HEAB September 14, 2010 at 10:53 am

Ashley,
Thanks for the recipes. Will check them out, and yes, we southerners love our cornbread. :)

Michelle @ Give Me the Almond Butter September 14, 2010 at 10:01 am

Yum! I love cornbread. I’ve tried to make it, but I’ve failed twice. Haha.

Ashley September 14, 2010 at 10:01 am

Holy smiley faces lol…I guess I was excited.

Sylvia September 14, 2010 at 10:02 am

I’ve never tried making cornbread before but that’s so funny that you mentioned making bread because I was just Googling yesterday (gotta love Google!) on recipes for homemade whole wheat/multigrain and seed breads, haha! I like how our minds are in sync ;)

Lindsay September 14, 2010 at 10:07 am

My co-workers often request that I make cornbread whenever someone plans to bring in chili or jambalaya. But it’s mostly because I’m Southern, and they think I must have grown up eating cornbread all the time. The recipe I had been using I wouldn’t recommend (it’s got white sugar and flour in it), but the main attraction is honey. So, I would suggest trying out a recipe with honey in it. This goes particularly well with one of the aforementioned dishes because it complements the spiciness!

Sarena (The Non-Dairy Queen) September 14, 2010 at 10:08 am

Now I have to do pb&j on cornbread…ooo papusas with pb&j! My boys love my mini corndog muffins. I would have to say that is a favorite here and I am so ready to start making cornbread dressing too! It is almost that time!

Sarena (The Non-Dairy Queen) September 14, 2010 at 10:13 am

Oh, and I forgot to mention cornbread waffles! Those are the best!

Marisa @ Loser for Life September 14, 2010 at 10:19 am

OH my! Cornbread waffles sound AMAZING! Do you have a recipe for those???

HEAB September 14, 2010 at 10:56 am

Marisa,
I’ll forward your request to Sarena. :)

HEAB September 14, 2010 at 10:55 am

Sarena,
You know, your waffle recipe is why I bought the corn flour to begin with, and I have yet to make them. Hmmm, tomorrow is Waffle Wednesday… ;)

Ana September 14, 2010 at 10:09 am

Your cornebread looks so good and moist Heather. The recipes I have tried always turn out kind of crumbly. I like to make corn muffins to have with soup. Love them warm with a bit of butter, I think butter and corn goes together in all forms!!
Ana

HEAB September 14, 2010 at 11:01 am

Ana,

These days, butter goes with everything in my opinion! Next time you make cornbread, try the corn flour. It’s ground more fine, and I think that’s why the bread came out so moist. It’s yummy. :)

Ana September 15, 2010 at 12:57 pm

I will look for corn flour Heather and try that with my corn muffins. I definitely have noticed with my corny baked goods that the coarser the cornmeal the crumblier the end result.
Ana

Ana September 14, 2010 at 10:12 am

These are our favorite savory corn muffins: http://kitchenspace.blogspot.com/2008/08/garden-muffins-first-of-all-i-have-to.html
They are delicious to eat with soup in the winter, plus they pack a few extra veggies in them!
Ana

Krystina September 14, 2010 at 10:20 am

I LOVE cornbread!

Marisa @ Loser for Life September 14, 2010 at 10:23 am

I have been craving cornbread this past week! I actually thought about making it into a “bread” for slicing by putting it in a 9 x5 loaf pan. Think it would work? I may try it this week and I’ll let you know. Actually, I think I HAVE to try it this week because I want to smear nut butter and preserves all over it now! YUM!

HEAB September 14, 2010 at 11:02 am

Marisa,

So funny as I thought about doing the same thing this morning. If you try it, please let me know how it goes! :)

Maggie @ Say Yes to Salad September 14, 2010 at 10:30 am
Maggie @ Say Yes to Salad September 14, 2010 at 10:31 am

And these are yummy corn bitelettes: http://www.thesaladgirl.com/2009/05/31/bsi-corn-bitelettes/

I would love to figure out how to make the cornbread casserole without jiffy – I think just cornmeal and some sweetener would work.

brianne September 14, 2010 at 10:33 am

hi heather, i’ve been trying to reduce wheat as well and am aiming for (mostly) gluten free. i know it’s not cornbread, but i just made some pumpkin bread that is good (but not so sweet) – http://thisprimallife.com/2009/10/primal-almond-butter-pumpkin-brownies-only-5-ingredients/. pretty yummy – i added OODLES of pumpkin pie spice to mine, though, and have been enjoying with peanut butter and banana on top : )

HEAB September 14, 2010 at 11:04 am

Brianne,
Thanks – sounds delicious, and I have a can of pumpkin in my cabinet! :)

P.S. Got the book last night, and I’ve already read half of it. Fascinating stuff – thank you so much!

Mama Pea September 14, 2010 at 10:48 am

I’m not a huge cornbread fan, but I do know that BRM makes some excellent gluten free bread mixes…the best I’ve found! Even if you don’t buy the mix, maybe you could read the ingredient list and try to crack their code?

Have a great day, HEAB!

HEAB September 14, 2010 at 11:05 am

Thanks Mama Pea…good idea!

Katie September 14, 2010 at 11:00 am

Here’s a cornbread recipe I love. I haven’t tried it with gluten free flour, but I am sure it would work.

2 cups cornmeal
1 cup whole wheat flour
3 tablespoons baking powder
2 tablespoons canola oil
4 tablespoons applesauce
⅓ cup honey
1 ½ cups almond milk
Sift flours and make a well in center. Add oil, applesauce, and honey and mix. Add baking powder to milk and fold into mix. Bake at 375 for 30 minutes.

HEAB September 14, 2010 at 11:05 am

Katie,
Sounds easy enough. Thanks!

eatmovelove September 14, 2010 at 11:04 am

Y’know…I’ve never had cornbread! LOL – guess you can tell I’m not a Southerner hey? ;)

Adore PB & JAM bread. If you don’t have “regular” bread, it’s good on just about anything! I just made Banana Almond Coconut muffins (that could also be a loaf) and tastes delicious with that (they’re almost all gone…;)…I actually gave you a Shout-Out because I used Coconut Milk in them!! (inspired by you – who knew?!…now I just have to figure out what to do with the rest of the milk…hmmm)

HEAB September 14, 2010 at 11:07 am

Eatmovelove,
You can sub coconut milk for regular/nut milk in anything. It’s great in rice pudding, Thai dishes, or simply poured over cereal or mixed in oats…with PB & J of course. ;)

Marina September 14, 2010 at 11:20 am

I never made cornbread, but after seeing this, I really have to do it!
I just hope I’ll remember it, I always see amazing recipes and forget about them :/

HEAB September 14, 2010 at 11:45 am

Marina,
I am the same way…you should see my list of bookmarked recipes. It’s out of control. Too many good ones out there!

Kristin (Cook, Bake, Nibble) September 14, 2010 at 11:21 am

I LOVE veganomicon’s skillet cornbread. I made it last night to go with the chili we ate for dinner, actually! It’s super simple and perfectly crumbly, but not too dry. I love it!

xo
Kris

HEAB September 14, 2010 at 11:45 am

Kris,
That cookbook has been on my wish list for years. About time I buy it, no? Thanks for the tip! :)

Averie (LoveVeggiesAndYoga) September 14, 2010 at 11:29 am

GF Cornbread…wow, you’re good! Not really a huge cornbread lover, never was that into it, but…jelly and nut butter, I never met a PB & J that I didnt like! I also love that you used homemade coconut milk. Sorry I don’t have any recipe suggestions for you but even though the word ‘moist’ isnt a fave word of mine LOL, if bread, cakes, cookies, etc are anything but moist, i will refuse to eat them. Dry baked goods = blech! haha!

:)

HEAB September 14, 2010 at 11:41 am

Averie,
Haha – I hate that word too, and always try to think of another word to use is in its place but can never come up with any. Un-dry maybe? ;)

Kelsey @ CleanTeenKelsey September 14, 2010 at 11:48 am

You are oh-so-creative. I always liked cornbread; I bet this pb/jam + corn bread combo has a lot of potential!

Justine September 14, 2010 at 11:58 am

As often as I bake, I have to admit that I don’t bake my own corn bread-hardly ever. The corn bread from my childhood (and the one my mother STILL makes) is from that little blue and white JIFFY box. It never get’s old and is always yummy. I would be up for making my own sometime……Hey! I even have some cornmeal in the cupboard. :)

HEAB September 14, 2010 at 1:24 pm

Justine,
Jiffy…I remember that box. So good! :)

Caitlin (EatFeats) September 14, 2010 at 12:07 pm

Oh my goodness, that looks so good! I love cornbread, but most recipes I find have gluten in them, which I also try to avoid.

Josie September 14, 2010 at 12:15 pm

my all-time favorite cornbread is my mom’s “east tennessee cornbread.” it’s thinnish and crispy on the outside and fluffy inside. the recipe calls for buttermilk, white flour, and white corn flour. i’ll give it to you, anyway. ;)

ingredients:
1 c. white corn flour
2/3 c. white flour
1 tsp. baking powder
pinch of salt
black and red pepper, to taste.
1/2 c. vegetable oil
1 c. buttermilk
1 egg
1 tbsp honey

preheat oven to 350 and coat a cast iron skillet with oil. (i use vegetable, have also used canola or bacon grease.)
place the skillet in the preheating oven until batter is ready to pour. mix all the dry ingredients together in a medium-size bowl. add wet ingredients and whisk until combined. (oven is usually done preheating by now if you mess around finding the ingredients like i do.) pour batter into skillet and bake 30-35 minutes.

best when HOT!

HEAB September 14, 2010 at 1:25 pm

Josie,
They know how to do it up in TN, huh? Oh gosh, this recipe with bacon grease? I bet that would be amazing! Thanks! Might try to HEABify. :)

Sami September 14, 2010 at 12:48 pm

ow ow! that cornbread looks delicious. i need to make some in the fall spirit :)

Stef September 14, 2010 at 1:08 pm

Hey,
i found my cornbread recipe on the internet (youtube to be precise).
I love the recipes in bettys kitchen and her cornbread is tasty but also really easy to throw together.
I love the variety with cheese and onions : http://www.youtube.com/watch?v=3wa7SqzzGI4 (is the link for the video)

HEAB September 14, 2010 at 1:26 pm

Stef,
Love the thought of savory corn bread. Thanks!

Mimi (Damn the Freshman 15) September 14, 2010 at 1:36 pm

Wow, that looks so good! I want to make it for my mom!

Tyrah September 14, 2010 at 1:56 pm

I always make the cornbread from The Joy of Vegan Baking and it gets gobbled right up, it’s so good. I’ll have to experiment with it GF too now that I’m a wheat freebie. Excited to see how the millet bread turns out!

HEAB September 14, 2010 at 1:58 pm

Tyrah,
I’ve made the millet bread before – it’s delicious! Just need more millet so I can make it again. Can’t wait! :)

Alyssa September 14, 2010 at 1:56 pm

Bob’s Red Mill is one of my fave GF cornbread recipes, but I like adding whole kernel corn to it! Gives it a great texture and consistency :-) Also, a natural sweetener!

HEAB September 14, 2010 at 1:59 pm

Alyssa,
Yes, I need to add whole corn next time – loves the texture it adds!

Evan Thomas September 14, 2010 at 2:18 pm

This is my favorite cornbread recipe. I used to make it all the time over winter. I wonder if I could de-gluten, dairy, and egg it…
http://foodmakesfunfuel.com/recipes/dinners-and-sides/killer-cornbread

Laura September 14, 2010 at 2:26 pm

The only word that springs to mind here is…yum!!!!

Emily September 14, 2010 at 4:27 pm

Here is my favorite sweet and moist, gluten free cornbread recipe – http://www.food.com/recipe/gluten-free-cornbread-186888 (I use garfava flour for the white bean flour – and definitely use the orange juice, sounds wierd, but really makes it)

I have been gluten free since May of 2007 so I have a good collection of gluten free recipes. Here are some of my favorites if you’re interested – http://www.food.com/cookbook/gluten-free-gems-219778

Emily September 14, 2010 at 4:29 pm

Oh yeah, and here is the BEST GF pizza crust recipe – kind of like a deep dish – http://www.kingarthurflour.com/recipes/gluten-free-pizza-crust-recipe

HEAB September 14, 2010 at 7:39 pm

Emily,
Thanks for all the links. Can’t wait to check out the recipes. OJ in cornbread, huh? Sounds delicious. :)

Emily September 14, 2010 at 9:29 pm

You’re very welcome! I hope you find some recipes that you like. Lately, I’ve been using the french bread recipe to make hamburger buns by putting the dough in ramekins. It’s been SO great to be able to have a bun that doesn’t fall apart or isn’t made of lettuce. :) I wasn’t so sure about the OJ in cornbread initially. I used milk the first time I made it, but one day I just happened to have some OJ and thought I’d give it a try. The recipe was good before, but that made it just perfect.

Trenia September 14, 2010 at 6:26 pm

This looks fabulous, I’ll have to try this at home.

Katrina (gluten free gidget) September 14, 2010 at 9:00 pm
A Teenage Gourmet September 14, 2010 at 9:32 pm

Sadly, I don’t have a good cornbread recipe, but I’ll be happy to steal some of these!

LJ September 14, 2010 at 11:29 pm

As a Southerner, I’m well aware of the inappropriateness of “sweet” cornbread. Cornbread is supposed to be a savory, grainy type of bread; not sweet or cake-like in the least bit. To hell with all of that, I LOVE extra-sweet Jiffy cornbread mix. It’s the only cornbread I eat. Not only is it sweet cornbread, it’s cornbread from a mix! Perish the thought!

HEAB September 15, 2010 at 8:19 am

LJ,
As a southerner myself, I will stand up tall and proudly say bring on the Jiffy! Hehe, no one can deny that it’s not good. ;)

Tamara September 15, 2010 at 10:35 pm

I had always used Jiffy until a friend informed me there was LARD in the mix. Eww! That’s when I started baking my own (recipe below). It is vegan, low fat, and somewhat sweet. It isn’t much more complicated than buying the mix once you get into it.

I triple my batches along with my vegan chili and freeze- voila three vegan dinners for a family of 6 for about 10 bucks.

Tamara September 15, 2010 at 9:18 pm

My Family’s Low Fat Vegan Cornbread Recipe:

***1 Cup Soymilk, whisk w/1TBSP Apple Cider Vinegar, set aside (makes “buttermilk”)
***flax “egg” (2 TBSP Flax seed, grind (I use a magic bullet), add 6 TBSP water, whisk, set aside)
***DRY BOWL:
****1 Cup Cornmeal
**** 1 Cup whole wheat flour (or any flour you desire)
**** 1/4-1/2 cup of sugar or sweetener, based on how sweet you want
**** 3 tsp baking powder
**** 3/4 tsp salt
***WET BOWL:
****combine curdled soymilk, flax egg, whisk gently
****1/4 cup applesauce

Mix dry ingredients thoroughly, then add wet. Bake at 425 in greased 8×8 pan for 20-25 mins.

Notes: 1) Will not look like regular cornbread if using whole wheat/ fresh flax.
2) I like to slightly undercook mine so it is moist
3) Around 230 cal each serving, 6 servings.
4) My 4 kids are extremely picky but LOVE this bread slathered in butter. They balked at the whole wheat but I slowly increased the whole wheat flour content until I got to 100%, now they don’t even notice.

HEAB September 16, 2010 at 8:40 am

Thanks Tamara,
Sounds delicious – I bet the applesauce gives it a nice texture, and 3 meals for a family of 6 for $10???…I think CD might want to marry you. ;)

Susan September 17, 2010 at 9:18 am

LOVE cornbread!

I recently made Sarah’s (Running to Slow things Down) recipe and it was the bomb!

HEAB September 17, 2010 at 1:50 pm

Susan,
Me too! :) Thanks for the tip – I’ll have to check out Sarah’s recipe. :)

Namaste Gurl September 18, 2010 at 9:07 pm

Do you think I could use just good ole’ WF brand ricemilk (unsweetened) for the buttermilk, as you used coconut milk for the buttermilk?

HEAB September 19, 2010 at 7:56 am

Namaste,
Yes! One of my friends makes her cornbread with almond milk. In fact, I was going to make her recipe today. So, I’m sure rice milk would work just fine. Just mix 1 cup rice milk with a TBSP of vinegar or lemon juice and let sit five minutes – makes a great buttermilk sub!

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