Clearly, corn bread is the perfect complement for chili—but why limit its appeal? I love corn bread with salads, for breakfast with almond butter, or just as a snack anytime. This quick and easy recipe features all whole grains and is just a little bit sweet. Baking in a skillet creates a wonderfully crispy crust and also provides a rustic serving dish that keeps the corn bread warm through the meal. If you don’t own a cast-iron skillet, you can use a baking pan and it will still taste great. —MYRA
Serves 12
11/2 cups/360 ml plain, unsweetened soymilk
11/2 tbsp fresh lemon juice
2 tbsp ground flaxseed
1/4 cup very hot water (about 180°F/82°C)
1/3 cup/75 ml canola oil
1/4 cup/60 ml pure maple syrup
1 tbsp sugar
13/4 cups/265 g yellow cornmeal, medium grind
11/4 cups/175 g whole-wheat pastry flour
11/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tbsp high-heat oil, such as safflower
Position a rack in the middle of the oven and preheat it to 450°F/230°C/gas 8. Place a 10-in/25-cm cast-iron skillet in the oven as it preheats. (If you are making the corn bread in a baking pan, preheat the oven to 400°F/200°C/gas 6. Grease the bottom and sides of a 9-by-9-in/23-by-23-cm baking pan and set aside.)
In a large mixing bowl, whisk together the soymilk and lemon juice. Let the mixture sit for 5 to 10 minutes to thicken into “buttermilk.”
In a small bowl, combine the flaxseed with the hot water. Allow to sit for 5 to 10 minutes until it thickens (this is our egg substitute). Whisk the flaxseed mixture and add it to the “buttermilk” along with the canola oil, syrup, and sugar.
In a medium mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. Add the dry mixture to the wet mixture, stirring until just combined. Do not overmix.
Remove the hot skillet and add the high-heat oil. Swirl the pan so that the oil coats all surfaces, making sure it goes at least 11/2 in/4 cm up the sides. Pour in the batter. It will sizzle. (If you are making the corn bread in a baking pan, transfer the batter to the prepared pan.)
Bake for 10 minutes, and then lower the oven temperature to 350°F/180°C/gas 4, and continue to bake for 10 to 15 minutes, or until the corn bread is golden brown, firm to the touch, and a toothpick inserted in the middle comes out clean. (If using a baking pan, continue to bake for 20 minutes, or until the bread has pulled away from the sides of the pan and a toothpick inserted in the middle comes out clean.)
Serve the corn bread right in the cast-iron pan to keep it warm, but warn everyone that the pan is hot! (If you’ve made the corn bread in a baking pan, let the pan cool on a wire rack for 10 minutes, then cut the bread into twelve rectangles and serve warm.)
1 SLICE: CALORIES: 220 | FAT: 9G | CARBS: 30G | PROTEIN: 4G | SODIUM: 160MG | DIETARY FIBER: 16% | IRON: 10% | PHOSPHORUS: 10%