the appetizer:

The Green Princess Cookbook by Barbara Beery includes healthy, environmentally-friendly recipes for kids like Organic Orchard Salsa, Cornbread in a Recycled Can, and So-Good Soba Noodle Nests.



Cornbread in a Recycled Can

Serves 10-12



  • 10 to 12 empty cans (8 to 14 ounces each), 
         tops and labels removed, washed and dried
  • Parchment paper
  • 1 cup stone-ground cornmeal, plus more for cans
  • 1 cup unbleached flour
  • 2/3 cup unrefined sugar
  • 1/2 teaspoon sea salt
  • 3 teaspoons baking powder
  • 1 egg
  • 1 cup plain soy milk
  • 1/3 cup canola oil

Cornbread in a Recycled Can

Preheat oven to 400 degrees F. Line each can with parchment paper. Generously spray the parchment paper with nonstick cooking spray and sprinkle about 1/4 teaspoon cornmeal inside each to coat the bottom and lower portion of the sides of each can. Place cans on a sheet pan and set aside.

In a large bowl, combine cornmeal, flour, sugar, salt, and baking powder with a whisk.

Stir in egg, soy milk, and oil until well combined.

Pour batter into prepared cans, filling three-fourths full. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and cool on a wire rack for 5 minutes. Serve in cans or remove before serving. Serve with Hooray for Homemade Butter (page 40 of the book) and honey.

  • from:
    Green Princess Cookbook
  • by Barbara Beery
  • Gibbs Smith 2009
  • $14.99; Hardcover with spiral binding
  • ISBN-10: 1423605659
  • ISBN-13: 978-1-4236-0565-2
  • Recipe reprinted by permission.

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Green Princess Cookbook


Also see the Spa Princess Cookbook by Barbara Beery.

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This page created April 2009


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