Jan. 1, 2011
Happy New Year!
In honor of my husband's southern heritage, I whipped up one of my most cherished recipes in the cookbook: cornbread.
Hoppin' Johnis "the" traditional New Years dish in the South, but cornbread is often served as a side and since I'm always up for an excuse to make this recipe... I indulged.
I can't even put it into words how obsessed my testers & I were with this bread. Now that I think about it, it's the only recipe that all 20+ testers tried. Usually each recipe was only tested by 3-4 people to keep things moving along our very tight deadline, but all bets were off with this recipe!
It uses just five ingredients: cornmeal, flour, baking powder, non-dairy milk and maple syrup (six if you count salt, I guess) and it's AWESOME. and did I mention it was also fat-free and whole-wheat too?
You really could never tell--and no one ever does. I've served this cornbread to skeptical omnis, unsuspecting omnis and even a vegan friend who thinks I'm crazy for forsaking oil -- everyone goes bonkers for it...
p.s. You'll develop a love-hate relationship with it in no time.... you'll LOVE that it's so easy, quick, effortless and delicious---and then turn around and hate that it's so easy and that you can literally make it every day... But some addictions are worth their weight in gold..err golden corn.
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