baking powder

Well, after the last post on muffins, even after making a second batch on request, eventually we had to run out of muffins. However, I’ve also got this other recipe that is my favorite.

There are about a million recipes for zucchini bread out there, so I figured there might be one for squash cornbread. I found a few, but all called for cornbread mix. Despite my using self-rising cornmeal, "mix" is anathema to me. So I rejected them out of hand.

I made one up, and I was so pleased with it. Hope you enjoy!

There are about a million recipes for zucchini bread out there, so I figured there might be one for squash cornbread. I found a few, but all called for cornbread mix. Despite my using self-rising cornmeal, "mix" is anathema to me. So I rejected them out of hand.

I made one up, and I was so pleased with it. Hope you enjoy!

Perhaps I oversold this easy-to-handle pastry in a previous post on Greek greens pie since both of my readers requested the recipe.

...not including what the cat has coughed up, of course. The cornbread I made last night. Terrible. Embarrassingly terrible.

Over Christmas, I finally got a couple of my mom's cast iron pans. She's got loads of them, a result of dwindling numbers of living relatives and dwindling family sizes with each generation.

Great comfort food, and simple.

4 cups vegetable stock
4 cups water
1/2 cup Earth Balance margarine
1/2 cup flour
16 oz box of seitan torn into small pieces, seasoned works fine and this is also optional
1 small onion finely diced
2 medium carrots peeled and diced into small cubes
1 medium potato peeled and diced into small cubes
1 1/2 TSP salt
1/2 TSP black pepper