Monday, January 07, 2013

Cheddar-Scallion Cornbread with Vegan and Gluten Free Options


This Cheddar - Scallion Cornbread was sooo good!  I am going to give the original recipe and also, a vegan version which I prefer.   The inspiration for this cornbread came from watching Diners, Drive Ins and Dives where they featured Dotties True Blue Cafe in San Francisco.  The Boyfriend and I were drooling over their Veggie Chili which they served over this amazing Cheddar Scallion Cornbread.   They also served the cornbread fried in butter and topped with jalapeno jelly.  Well, we were in Vermont for the weekend and we hit up the farmer's market and what do you know, we got some amazing pepper jelly, eggs and cheddar, so I knew I had to try making both the chili and the cornbread.  They didn't give recipes, but they did talk about the ingredients, so we wrote them down and I started cooking!

Just a note, I don't think this would work well as a gluten free cornbread in the bread pan.  I haven't had great luck getting vegan and gluten free breads to cook correctly in bread pans, but you could easily put it in a skillet and substitute Bob's All Purpose Baking Mix for the flour, add an extra 1/4 cup of golden flax meal and 1/4 cup more buttermilk or soy yogurt.

Cheddar Scallion Cornbread


  • 1 cup coarse cornmeal
  • 3/4 cup all purpose flour (or Gluten Free Baking Mix)
  • 4 tbsp sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp smoked paprika or chipotle powder if you like it spicy
  • 3/4 tsp salt
  • 1/3 cup olive oil
  • 2 eggs or 1/4 cup golden flax meal mixed with 1/3 cup water (see note for gluten free option)
  • 1 1/2 cup buttermilk or 1 cup soy yogurt mixed with 1/2 cup water
  • 1 cup grated sharp cheddar or 1/2 cup Nutty Cashew Goat Cheese
  • 1 bunch chopped scallions

Method:

  1. Pre-heat oven to 375
  2. Mix the dry ingredients together, make a well in the center; mix the we ingredients (the cheese and onions go with the wet ingredients) together and gently whisk until combined.  
  3. Spray a 8 inch bread pan with cooking spray and pour batter into pan, bake for 50-60 minutes or until a toothpick comes out clean.
  4. If you are making a gluten free version, bake in a cast iron skillet or pie plate instead and bake for around 30 minutes. 

Chili recipe coming up soon! 

6 comments:

  1. i love you, but to be honest i now look at your blog more to see how many sentences 'til you mention The Boyfriend rather than for the food :)

    ReplyDelete
    Replies
    1. Ummm.... is this a criticism? I'm not sure what you mean by this comment? I have been living with and sharing food with "The Boyfriend" for several months now, and we are big time Foodies, so most of what I make includes him. If you frequented my blog when I was cooking for me X husband and kids, you would probably have noticed I mentioned them a lot too. Food is for sharing with the people you love ...

      Delete
    2. I love when you mention The Boyfriend. I think it's cute. :)

      Delete
  2. Wow! That cornbread looks amazing. I'll have to try the vegan version as soon as this crazy cleanse is over! Only 25 more days!

    ReplyDelete
    Replies
    1. Good luck with your cleanse! This will be super yummy when you come off of it!

      Delete
  3. I have to make this! So yummy looking. You're right, food is to be shared with those you care about.

    ReplyDelete