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December 20, 2007

stuffed cornbread + blueberry scones

Filed under: Uncategorized — by Rachel @ 3:29 pm

Getting ready for Christmas has totally gotten in the way of posting, but I’m back. I still haven’t got all my presents made, but whatev’s.

So, to continue with the stuffing theme from the previous post, I made stuffed cornbread. I got the idea from this recipe at Fat-Free Vegan Kitchen, so consequently, the cornbread recipe is fat-free. It is a little bit dense, but the flavor was good, and I’d say it’s a recipe worth keeping. If the vinegar that you put in the milk seems a little much at first, the flavor goes away when you bake them. To stuff these, I used the spinach-pea mixture that I used to stuff the tofu earlier. Chili (like the canned Amy’s brand) would be especially tasty here.

1-1/2 c. non-dairy milk
1-1/2 T. cider vinegar
2 T. agave nectar
1 c. cornmeal
1 c. unbleached all-purpose or whole wheat pastry flour
3/4 t. salt
1 t. baking powder
1/2 t. baking soda
2 T. ground flax seeds
filling of choice

Preheat the oven to 375F. Oil your preferred pan (a muffin tin would work well, I used a mini loaf pan).
Mix the milk, vinegar, and agave together and set aside to curdle.
In a large-ish bowl, combine the remaining ingredients. Add the curdled milk mixture to this and mix just until combined.
In your greased muffin or mini loaf pan, spoon a thin, even layer of batter. Then put some filling on top of that (a glob if using a muffin pan, a strip if using a loaf pan). Don’t be too skimpy on the filling; that’s what makes the dish. Cover the filling with another layer of batter, being sure not to over-fill the tin. Bake 13-15 minutes, or until a toothpick inserted in the bread doesn’t have batter sticking on it (it may have filling on it, though). Let them cool in the pan for about 5 or 10 minutes, then carefully turn out of the pan and serve.

I also made some blueberry scones:

that turned out really well. I adapted the recipe from a ginger chocolate chunk scone recipe from Isa’s blog, just switching the flavors around and everything. The flavor was great, really fresh and bright, although the jam in the recipe made them a little sticky. 🙂

3 c. unbleached flour
2 T. baking powder
1/2 c. turbinado sugar, plus extra for sprinkling
1/2 t. salt
1/3 c. vegetable oil
1 1/4 c. non-dairy milk
1 t. vanilla extract
2 t. lemon zest
1 c. blueberry preserves or jam

Preheat your oven to 400F. Line a couple of baking sheets with parchment paper.
In a large bowl, sift the flour and baking powder together. Add the sugar and salt, and stir to combine. In a smaller bowl, whisk together the oil, milk, vanilla, and zest. Pour this into the dry mixture, and stir them together until they’re just combined.
If your jam is stiff, mush it up a little with a fork to be sure it’s not clumpy. Add it to your dough, and mix it into the dough only partially, so that you have  pretty marbled effect where some of the dough is plain white and some has blueberry swirls in it. This looks pretty when they’re done baking. It does not look pretty if you try mixing in the jam uniformly:

It looks more like a big grey wad.
Now that you have your dough all pretty and swirled, take a 1/4 c. measuring cup and use it to scoop chunks of dough onto your baking sheets. Sprinkle with extra turbinado sugar, and bake for 15 minutes, or until a toothpick comes out of the middle clean. Let cool on the parchment paper. These are better if they sit covered overnight.


  1. Ooh, stuffed cornbread sounds brilliant! Could it be stuffed with something liquidy like chili?

    Comment by melisser — December 27, 2007 @ 4:08 am |Reply

  2. I love the stuffed corn bread idea, I will be trying… thanks!

    Comment by Alisa — December 29, 2007 @ 3:32 pm |Reply

  3. I think at least part of the liquidy-ness would have to be drained off, but the cornbread batter is pretty thick.

    Glad to be of help!

    Comment by Rachie — December 29, 2007 @ 9:22 pm |Reply

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