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Recipes that include cornmeal

Amazing Super Fast Vegan Cornbread

Sunday, January 31, 2021

This is an amazing cornbread recipe! It’s super moist and crumbly, absolutely delicious, and vegan!

I usually think of baking as something I have to do ahead of time but I can whip this one up last minute. It takes a few minutes to mix and just 25 minutes to bake. There’s no bringing butter to room temperature since it’s vegan. I also regularly do this one in my toaster oven which preheats in about 5 minutes which cuts down on the pre-planning and thinking too. Start to finish, this recipe takes less than 40 minutes.

Eat it plain, with butter (or vegan butter), with chili, with pulled pork, any barbeque…it’s endless. Pro-tip I learned from my 7 year old: it’s so good crumbled into chili!

Just a quick pandemic back story on this recipe: Years ago, Lon’s mom made a vegan cornbread and Lon really loved it so we got the recipe and used it for years. During the pandemic, I ran out of baking powder so I converted the recipe to baking soda. I didn’t have silken tofu (in the original recipe) and tried it with firm and actually like it way more. The recipe calls for plain soy milk but in a pinch (which is like every day of this pandemic), I used whatever I had whether it was vanilla soy milk, sweetened or unsweetened. All of it worked well. Everyone always gobbled up the cornbread. So try it and let me know if you find another great variation!

Amazing Super Fast Vegan Cornbread

Ingredients –

  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1/3 cup sugar
  • 1 tsp. fine sea salt or table salt
  • 3/4 teaspoon baking soda (preferably sifted)
  • 1 cup plain soy milk
  • 1/3 cup oil (vegetable, grapeseed, or avocado)
  • 2 oz piece of tofu (firm tofu is best but silken, soft, or firm all work)
  • 1 1/2 teaspoon lemon juice or white vinegar

Directions –

  1. Combine dry ingredients in a bowl: flour, cornmeal, sugar, salt, and baking soda. Set aside.
  2. Place soy milk, oil, tofu, and lemon juice (or vinegar) into a blender and run until smooth.
  3. Make a well in the center of dry ingredients and the pour the wet mixture in. Stir together until combined. Pour into a greased 9” pie pan or greased 8″ square pan.
  4. Bake at 400 degrees F for 25 minutes, or until a toothpick comes out clean.
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Peach and Cherry Galette

Sunday, August 2, 2009

Do you remember when Carla won all those Top Chef rounds with a simple galette? I thought that was a bit ridiculous considering how easy a galette is to make.

Peach and Cherry Galette - slice 2

There is so much great fruit around now that I was thinking about making a Peach and Cherry Galette. The next day,  I saw the Peach and Raspberry Galette on Dr. Food, who had adapted hers from Use Real Butter, making it this week’s double Weekend Shout Out!

Peach and Cherry Galette 2

Jennifer, at Use Real Butter, has insanely good photos on her site, food porn heaven! Erin at Dr. Food took the sugar and butter down just a bit, which I thought wise, especially because I was going to use cherries which are not as tart as raspberries. The crust they used interested me because it was different from my go-to recipe. I was bit nervous when it looked pretty wet but the result was so incredibly delicious, flaky with a little pull. I will find it hard not to make this every day. So thank girls for giving me the basis for this Peach and Cherry Galette.

Note: Using good ripe fruit is essential!

peach and cherry filling 3

Peach and Cherry Galette
~makes two 8-inch galettes

  • 3 tablespoons sour cream
  • 1/2 cup ice water
  • 1 cup all-purpose flour
  • 1/4 cup yellow cornmeal
  • 1 teaspoon sugar
  • 1/2 teaspoons salt
  • 7 tablespoons cold unsalted butter, cut into small pieces


  • 2 cups sliced ripe peaches (peeled and pitted)
  • 1 cup cherry halves (pitted)
  • 1 tablespoon sugar
  • 1 tablespoon cold unsalted butter
  • water for brushing
  • 1/2 tablespoon turbinado sugar

Instructions –

1. To make the dough, mix sour cream with water and set aside. Combine flour, cornmeal, sugar, and salt in a large mixing bowl. Cut in butter until it looks like coarse sand.

cutting in butter

2. Add sour cream water mixture 1 tablespoon at a time and toss with a fork. Only add what you need to get the dough to come together. (Doing this on a humid day, I found that I did not need all the liquid and it was still a bit wet compared to most doughs I am used to.)

3. Bring the dough together and separate into two balls. Flatten into discs and save each in plastic wrap. Chill for 3 hours or up to 2 days.

4. Preheat oven to 400 degrees F and cover two baking sheets with parchment paper.

5. Roll out dough to 11″ circles, using a generous amount of flour to prevent sticking. Let dough hang on rolling pin to transfer to parchment covered baking sheets. Split fruit among the two pieces, arranging nicely in the center, leaving a 3″ rim.

peach and cherry filling 5

6. Sprinkle 1/2 tablespoon of sugar on each (mainly over fruit part). Dot both with thin slices of butter (1/2 tablespoon each).

peach and cherry filling

7. Folding the dough is easy. Just pick up any side and fold over. Take the low corner it made and fold that towards the center. Now a new lower corner is created. Fold that towards the center and repeat until you’ve gone all the way around.

folding galette dough  2
folding galette dough  3
folding galette dough  4
folding galette dough  5
folding galette dough  8
folding galette dough  9
folding galette dough  10

8. Brush dough lightly with water and sprinkle turbinado sugar over crust (1/4 tablespoon over each). Bake for 35-40 minutes, or until pastry is golden and fruit is bubbling. Remove from the oven and cool for 10 minutes before serving. Best eaten as soon as possible.

Peach and Cherry Galette - before baking Peach and Cherry Galette 4

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Summer Squash Chili with White Cheddar Cornbread

Tuesday, July 21, 2009

Summer Squash Chili with White Cheddar Cornbread 5

My friend Emily has been studying for the New York State Bar Exam and decided to spend her birthday studying in Washington Square Park. She had this great idea, inviting friends to join her in the park, to study or read a book, or just say hi. Of course, I wanted to bring her some food. It’s really the best or only way I know how to say Happy Birthday!


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Salt and Pepper Skate

Monday, March 2, 2009

Lon had this idea for cutting skate into strips because it looks like nature intended for us to do so. See the lines already marked for you? (I cut them at every other line.)

skate cut ckate

I decided it would be perfect for a simple Chinese preparation, Salt & Pepper style. I’ve never had skate in a Chinese restaurant so this is not a classic dish, but more my interpretation.


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Deep Dish Pizza

Sunday, February 8, 2009

Jessica has been wanting to make pizza all week. We stopped by Home Depot to buy some quarry tile to use as a pizza stone, but go figure, the Manhattan HDs don’t stock tile. So she decided on deep dish, as we don’t need a stone and because neither of us had really experimented much (at least in recent years) with deep dish.

CU on Baked Crust


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Cranberry Cornbread

Thursday, December 11, 2008

For Sheryl’s holiday party, I had big plans, dreaming of making something extravagant, but alas, Lon and I got sick, and I spent most of yesterday on my couch. Today, I feel a lot better, so at least I’ll get to go to the party, but now I had to settle for something much simpler to bring. Simple can still be dressed up, and the cranberries add that bit of red to make it more festive. I used the amount of cranberries I had handy, but feel free to add a bit more.

Did you know cranberries looked like this inside? I sure didn’t.

inside a cranberry


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Cornmeal Crusted Bay Scallops

Friday, November 21, 2008

I got a bag of frozen bay scallops at Trader Joe’s and they were quite large for bay scallops. The first half of the bag was sauteed and thrown in a pasta, which was ok, but we really hit a home run frying the rest. They’re bite size and fun to pop in your mouth. My mom practically jumped up and down about these.


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Conch Fritters

Sunday, October 26, 2008

Back in college, I went to the Bahamas with my girlfriends for spring break. Everywhere you go, they serve conch fritters. As much as I loved them in the beginning, I couldn’t look at another conch fritter by the 3rd day. You don’t see conch fritters much in NY (I probably never have), so I was ready for conch fritters again. I looked up several recipes but I didn’t have the standard ingredients so we improved a bit and ended up with non-traditional but very good conch fritters. How bad can any deep fried batter be, right?


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Chorizo Manchego Olive Corn Muffins

Thursday, August 21, 2008

Not only was our Despana Basket an amazing assortment, there was a generous portion of each item, enough for us to really experiment with. I was sitting here trying to figure out what else I could make with all these great ingredients and I decided on savory muffins: Chorizo Manchego Olive Corn Muffins.


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How to Use Oil to Fix a Leek

Thursday, August 14, 2008

No… we haven’t become a mechanic blog, this post is about making Fried Leek Rings. A few years ago I saw Alton Brown make some delicious looking Leek Rings. I was inspired, but never got around to making them myself, until this week!

Jessica picked up some beautiful leeks from the Union Square Farmer’s market, and asked me to make dinner last night, while she trained for her upcoming triathalon. She had defrosted some Mahi Mahi (from Trader Joes) and that was the protein, and sitting next to it in the fridge were some mini bell peppers — I was getting inspired.

Raw Leek Rings Drying

I didn’t care much for Alton’s recipe (sorry Alton, you’re awesome anyway), so I made my own. Here it goes, my recipe writing is still in practice mode, so my measurements are not nearly as accurate as Jessica’s…


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