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The ricotta in this cornbread is dairy free and no eggs were used. Cholesterol-free and vegan.
Use organic ingredients whenever possible.
Preheat your oven to 425°F.
Heat the water in a small pot over a low heat. Once water is hot add the ground flax and simmer for 3 minutes whisking occasionally until it’s thick. Turn off the heat and set aside.
Melt the Earth Balance in a 10″ cast iron skillet over medium heat. Once melted, turn off the heat and swirl the butter around to coat the skillet.
In a large bowl, mix together 1 cup of the flour with the cornmeal, sugar, baking powder and salt. Set aside.
In another bowl, whisk together the milk, oil, and flax goop that you prepared a few moments ago.
Put the blackberries in a small bowl. Sprinkle the 1 tablespoon of flour over the blackberries and gently shake to coat them.
Scrape the kernels from the cob of corn and set them aside.
Pour the wet ingredients into the dry and fold to combine. Fold in the corn and ricotta. Gently fold in the blackberries. Put the batter into the skillet with the melted butter. Put the skillet into the preheated oven and bake for 25 minutes. When done, a toothpick should come out clean and the edges should be golden brown.
Allow to cool for 30 minutes before cutting.
Recipe inspired by a recipe posted on a blog, The Best Remedy.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!