Tradescantia Zebrina .:. The Wandering Jew


tales and opinions of the wandering Jew


I just took a paper-writing break to refuel. Only, upon examining the contents of my fridge and pantry, nothing was appealing. So I decided to throw together what I will now call Cornbread-esque.

Preheat the oven to 350ºF.
Grease an 8×12″ baking pan.

As usual, all measurements are my estimations.
In a bowl, mix together 3 cups of corn semolina*, 3 cups of flour, 1/3 cup of sugar, 1 tablespoon of baking soda, 1.5 tablespoons of baking powder, and 2 teaspoons of salt.

Add all of the following on top of the dry mixture, before mixing together: 4 eggs, 1 cup vanilla rice milk**, 1/4 cup of oil, 2 teaspoons of apple cider vinegar, 1.5 cups of dried blueberries***. Combine until “just” mixed.

Spread into your greased dish and bake for about 15 minutes, until it’s golden on top.

Cool before cutting.

*Which you purchased to make polenta, of course
**I’m sure any milk will do, cow, soy, or otherwise.
***Which, of course, I got from Trader Joe’s (because I’m still getting through that care package I received January 3rd). They add a nice sweet-but-not-too-sweet flavour to the cornbread, though you could go for a more traditional addition of corn (drain a can, throw ’em in), some craisins would be yummy, or add some herbs instead (like rosemary or thyme).


Filed under: good eats, recipes

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