"Cornbread" (page 401) is one
of my favorite quick breads. It is a wonderful accompaniment to bean dishes, is
lovely warm out of the oven with a drizzle of pure maple syrup, and is a great
take-along on hikes when you need a snack to hold you until lunch. Since I
switched to oil-free baking, perfecting cornbread has been a challenge, and the
end product is often too dry, too crumbly, or both. However, I was happily
surprised when this particular recipe yielded a moist and tender loaf that restored
my faith in achieving a (more than!) acceptable oil-free cornbread. This is a
basic recipe consisting of cornmeal and flour, curdled soymilk (using vinegar
to create "buttermilk"), a small amount of sugar, and leavened with
baking powder. The recipe also calls for ¼ cup of oil, but I replaced this with
½ cup unsweetened applesauce. I have discovered recently that when replacing
the oil with applesauce or banana, more is better. So, if the recipe calls for ¼
cup oil, I'll up the amount of applesauce or banana to ½ cup. This has made a
positive difference in the final outcome of my oil-free baking, as well as
being careful not to over-bake (something I had not been as attentive to in the
past). Try this recipe the oil free way, and see if you don't find it as
delicious as I did!
Keeping it "McDougall Friendly"
Use whole wheat pastry flour instead of all-purpose (white) flour.
Substitute ½ cup of applesauce for the ¼ cup of oil.