Cornbread in a Recycled Can
- 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
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.
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.
Also see the Spa Princess Cookbook by Barbara Beery.
This page created April 2009