Green Princess Cookbook by Barbara Beery

Author:Barbara Beery
Language: eng
Format: epub
Publisher: Gibbs Smith
Published: 2009-04-14T16:00:00+00:00

Green Living Tip

You can become an energy-saving baker by doing the following:

Keeping the oven door shut while baking. No peeking!

Using your inside oven light to look through the oven door window to check your dish.

Not preheating the oven to warm up leftover food.

Baking smaller items in a toaster oven.

Cornbread in a Recycled Can

Makes 10 to 12

10 to 12 empty cans (8 to 14 ounces each), tops and labels removed, washed and dried

Parchment paper

1 cup stone-ground cornmeal, plus more for cans

1 cup unbleached flour

2/3 cup unrefined sugar

1/2 teaspoon sea salt

3 teaspoons baking powder

1 egg

1 cup plain soy milk

1/3 cup canola oil

Preheat oven to 400 degrees F. Line each can with parchment paper. Generously spray the parchment paper with nonstick cooking spray and sprinkle about 1/4 teaspoon cornmeal inside each to coat the bottom and lower portion of the sides of each can. Place cans on a sheet pan and set aside.

In a large bowl, combine cornmeal, flour, sugar, salt, and baking powder with a whisk.

Stir in egg, soy milk, and oil until well combined.

Pour batter into prepared cans, filling three-fourths full. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and cool on a wire rack for 5 minutes. Serve in cans or remove before serving. Serve with Hooray for Homemade Butter and honey.

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