This cornbread is sweet and could be used for breakfast or served at the end of a meal for (believe it or not) dessert! At home, our family slices it and eats it right by the baking pan! The unusual combination of corn, coconut and pineapple, spiced up with anise is totally delicious! You can eat is as is or with a dollop of vegan sour cream or vegan vanilla ice cream. Enjoy!
2 cups cornmeal
1 cup frozen
corn
1 cup all
purpose flour
1/2 block of
tofu
4 Tbsp.
olive oil
2 tsp. salt
1/2 cup
brown sugar
1/4 cup
anise seeds
1 ½ cups pineapple
1 cup soy
milk
1 Tbsp. baking soda (without
aluminum)
Put the
frozen corn, the pineapple and the tofu in the blender and process till creamy. Scrape into a bowl and add the
the rest of the ingredients, combining them well. Put the mixture in a greased pan and
bake at 400 ยบ F, till it is golden brown and the crust opens up.
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