Testing, testing...

For the most part, I rush to post my cookery on this blog before the specifics of ingredients and amounts fly from my brain like so many tiny grains of salt. But this time, I actually wrote down the recipe and tested it, not only once, but twice. (It's a good thing I'll be starting work on Monday, huh? Not a moment too soon...)

This cornbread (or is it cake?) was created with the help and creativity of my friend Trevanna Grenfell. She is an amazing person who has most recently been learning about herbal remedies and taking classes at the Maine Primitive Skills School (nifty stuff, check it out). So when the apocalypse comes, you all know who to call...

But while you wait, eat cake!


Vegan Corn Cake

- 1 cup whole cornmeal (medium grind)
- 1 cup whole wheat pastry (or unbleached all-purpose) flour
- 1 tbsp. baking powder
- pinch salt
- 1 tbsp. nutmeg
- 1 tbsp. cinnamon
- 1 tsp. cayenne
- 1/2 tsp. ginger

- 1/4 cup pure maple syrup
- 1/2 cup virgin coconut oil
- 1 tbsp. vanilla
- walnut milk: 1/2 cup walnuts and 2 cups water, well blended
- egg sub: 2 tbsp. ground flaxseed whisked with 3 tbsp. water

- 1/2 cup frozen corn kernels, thawed

1. Preheat the oven to 350 degrees. Whisk together the ground flaxseed and water in a small cup and set aside to puff up.
2. In a medium bowl, mix together dry ingredients. In a small bowl, mix wet ingredients, pour in the egg replacement, and add to the dry ingredients, mixing just until incorporated. Add the corn kernels and pour into a greased 8x8 (or thereabouts) cake pan.
3. Bake for 50-60 minutes, until a knife inserted into the center comes out clean.