Cornbread
I have not written much lately because, as Wangene tells me, being emotionally intimate with yourself requires a certain kind of space. Whatever it is, I haven’t had much bandwidth to do much beyond wildly race around for weeks. My desk is clear for the first time in months. There are a lot of photographs to frame.
Time is all imaginary. I’ve been obsessed with the mind the past few months— trying to unravel why I do the things I do, both conscious & unconscious. As it turns out, the parts of the brain that light up when thinking about the past and the future are the same. In short, I’ve been getting into stuff like veganism and breath work.
Regardless of how well I understand the elusive concept of “time,” the actuality of being almost constantly late continues to dictate a lot of my waking hours. So I make cornbread, because cornbread is fast. That’s the 2nd best thing about it. (First being the fahlayvahhh.) Anyways, here is a cornbread recipe that I like. When I have a little extra time I like to fry up some jalapenos and onions in honey and olive oil and drizzle them on top of the cornbread batter for extra lushness.
2020. Here we go.
Cornbread That Happens To Be Vegan
2 teaspoons apple cider vinegar
2 cups alternative milk (such as oat)
1 1/2 cups finely ground white or yellow cornmeal, or corn flour
1 cup all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
6 tablespoons organic sugar
1/3 cup canola oil
Preheat your oven to 400°F.
Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
Pour the mixture into an 8 x 8-inch square baking dish and bake for 35 minutes, or until the top of the cornbread is firm and the edges are turning golden. Allow the bread to cool before cutting it into squares and serving.
January 10, 2020