Ahh so here’s the deal with the 5-month absence. I really needed to get a job this summer, so I said to myself, “Self, let’s put off the blog until you get a job.” Now it’s October and I’m about halfway through the first semester at UIC’s School of Public Health, still jobless. Plus this blog’s twitter account got hacked and I can’t seem to change the password…
But I don’t want to put off blogging anymore – I have super stuff to share! Like this here.
By “Pornbread” I mean pumpkin cornbread. While it doesn’t have that much pumpkin taste, the canned stuff gives it a perfect consistency. This is the recipe from Vegan Mofo, with my changes in parentheses.
Maple-Glazed Pumpkin Cornbread
makes 1 8×8 pan
2 cups spelt flour (I used 1 cup all-purpose white and 1 cup corn flour)
1 cup cornmeal
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups non-dairy milk (Vanilla Silk!)
4 teaspoons apple cider vinegar
1 cup pumpkin puree (My canned pumpkin was unflavored so I added some nutmeg, cinnamon and ginger)
1/3 cup safflower or canola oil
1/4 cup maple syrup, plus extra to brush the top of the bread (The extra I combined with some vanilla extract)
Preheat oven to 375, and oil and flour an 8×8 baking pan.
Combine the flour, corn meal, baking powder and soda, and salt in a large bowl. Add the apple cider vinegar to the milk and set aside to curdle for a couple minutes (if you’re using something like rice milk, it won’t curdle but will still work!), then whisk together with the pumpkin, oil and maple. Add the wet ingredients to the dry and mix with a spatula until just combined. Pour the batter into the prepared baking pan, and bake for 15-20 minutes. Remove from oven and brush top with maple-vanilla mixture. Return to oven for another 15-20 minutes under the bread pulls away from the pan edges and an inserted toothpick comes out clean.
Then let cool and serve!
*Day after factor* The top of the bread won’t be as crunchy-sweet but the consistency is still great.