Monday, January 25, 2010

Ozark Cornbread

I've learned over the years, being married to a Southern-bred man, how cornbread differs regionally. Anything with sugar, my husband snootily dismisses as corn cake. So, his birthday was on Thursday, and like everyone in my family, he got to choose a homemade birthday dinner of any delights he wanted. One of his requests was cornbread, which I can now safely say meets his approval. And, for an added flourish, I baked it in my cute teddy bear tins - adorable, aren't they? By the way, he thought I should have named this post "REAL Cornbread," so that gives you an idea of his passion.

His complete menu was:

Boca burgers with bar-b-que sauce
Corn bread
Fried potatoes with onions and garlic
Slow cooked pinto beans
Steamed broccoli

Butterscotch and chocolate pudding pie (I made two to feed the guests)

So without further ado, here's the photo and recipe of the cornbread.

Ozark Cornbread


1 Tbs. of canola oil if using cast-iron skillet, or Pam spray if using non-stick pan
2 cups yellow cornmeal (can use coarse ground, as well)
1 and 1/2 cups flour
2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
Ener-G Egg Replacer for three eggs (1 and 1/2 Tbs. of Egg Replacer and 6 Tbs. water), mixed thoroughly
2 cups soy milk
1/4 cup vegan margarine, melted


Preheat oven to 425 degrees. If using a cast-iron skillet, swirl the oil around to coat the bottom and stick in oven to preheat while you prepare the ingredients. If using a non-stick pan, spray with Pam. In a large mixing bowl, whisk together cornmeal, flour, salt, baking powder, and baking soda. In a separate medium mixing bowl, whisk the blended Egg Replacer, soy milk and vegan margarine. Pour wet ingredients into the dry and mix thoroughly. Pour ingredients into the preheated skillet or into the non-stick pan, and bake for 25 minutes, or when a toothpick is inserted comes out clean. (Note: after using a cast-iron skillet, wash, and to prevent rusting, do not air dry. Instead, heat a burner on medium heat, and keep on burner until water is evaporated.) Delicious! Serve with margarine and your favorite liquid sweetener, if desired. Feeds at least five hungry vegans.


  1. Those are adorable...thanks for the bona-fide corn bread recipe...I never knew it wasn't traditional for it to be a little sweet.

    Lucky husband; sounds like a great birthday dinner.

  2. Thanks, Rose! I had no idea there was a difference between cornbreads either. But, apparently, those that don't like sweet ones, really don't like them! And, I think I'm lucky to have him, too. Have a great night.

  3. Oh, your teddy bear cornbread looks so adorable!
    Thanks for sharing such an interesting recipe, I'll definitely give it a try because I love sweet cornbread. And your husband's birthday menu sounds wonderful, he's really lucky to have you!

  4. The teddy bear pan is adorable!

    Thanks for the explaining the two versions of corn bread. I thought that adding sugar was just something my crazy family did.

    I agree with Rose and Oraphan, it does sound like a great dinner.


  5. Did guests try to cuddle the bears? They're too cute to eat!

  6. Oraphan and Alicia, Until I met my husband, I loved sweet cornbread, too. It's what I ate growing up. My husband has a "charming" way of expressing his displeasure in food, especially when it differs from his Southern roots. So, I discovered the unsweetened way to make it. It took some getting used to, but now I like it.

    S.V., Usually the kids have a hard time taking that first bite, but then the bears become quickly dismembered in a sort of frenzy. Yikes.

  7. I've never made corn bread before. Come to think of it, I may have only tried it once or twice. How awful is that!? It's not the most popular item in Canada. The teddy bear molds are too cute. You should post a picture of the butterscotch and chocolate pudding pie!!

  8. Hi, Jill - thanks for stopping by! This is an easy recipe for you to try, if you want. I should have taken a picture of the pie, you're right. Next time I will! Actually, there were two of them - one was layered, and the other was swirled, and both were delicious!

  9. So cute. I've finally caught up on replying to comments on my blog and visiting the commenters. I'm glad to meet you.

  10. Hello, there! Thanks for stopping by - I love your blog, too. Glad to "meet" you, as well. :)

  11. Thanks for sharing the recipe.

    Your menu sounds so yummy! I like the little bear shaped cute! :)

  12. Thanks, Evelyn! It was good, but they were all his choices. I have to give him credit. :)