Tag Archives: bread

Piadina Grilled Cheese

Spending time in Paris is probably the best thing I can do to ensure that I will never be vegan because I fall deeply in love with cheese, every time.

Piadina Grilled Cheese // The Pancake Princess

There was that one period of time during which I was in Paris by myself and ate what I wanted, as cheaply as I wanted—which meant a lot of cafe-croissant breakfasts and dinners spent outside with bakery-fresh baguettes, vibrant cote de boeuf tomatoes and chunks of sharp Comte cheese. That was about the time I truly fell in love with bread + tomatoes + cheese.

Piadina Grilled Cheese // The Pancake Princess

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Flax Focaccia (TOAST!)

It’s kind of a mind-boggle to think that after years of stable Houston living with my feet growing more and more firmly entrenched in this city, I will soon be traipsing through London, Paris, Portland, Wisconsin and northern California over the course of a few short months.

Flax Focaccia // The Pancake Princess

I stayed up late booking tickets last night and suddenly everything is so real. In the matter of one click, trips in theory became real money slipping out of my bank account, blooming thoughts of sunscreen, wedding cakes, bug spray, and how on earth I’m going to make room in my carry-on to bring back ALL the French salt and cocoa powder. Speaking of which, tips on any/all of the following are most welcome:

  • comfortable but not ugly walking shoes (what do I walk around Europe in, peeps?)
  • does the U.S. have rules against bringing European butter into the country?
  • how to dress for a Midwest wedding
  • what to do in Portland (and London and Paris for that matter. Get us off the beaten track pretty plz.)
  • how to ward off mosquitoes for good

I’m beyond excited. (Like this beyond: !!!!!(@*#&(*!!!) Every year, I get excited for what is to come, but so far 2014 has been knocking it out of the park. It’s blowing winds that seem especially laced with promise and potential—and most importantly, action.

Flax Focaccia // The Pancake Princess

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Christina Tosi’s Cornbake + a recipe contest!

I have a loooooong list of places that I want to visit (read: eat at) when I someday travel around the country. I could go on, but a few places include:

But here’s another one for the books: Tupelo Honey Cafe. They’re in Asheville, NC and Knoxville, TN. Um, when am I going to get over there? Probably never. Which is a shame because they’re all about marrying Southern tradition (hello, TEXAS!) and “vibrant, refashioned flavors” which means hello TOFU wings! deep fried grits and veggie melts with fried green tomatoes and caramelized onions and brown butter pecan pie! Get me there now.

They’re also having a recipe contest. And I want you to win.

They’re looking for festive holiday fare that will impress Tupelo’s top chef, Brian Sonoskus. You can submit holiday-inspired recipes to three categories: sides, desserts and leftovers. One winner will be chosen for each category.

Here are the deets:

Who: YOU!
What: A recipe contest featuring your best holiday-inspired recipes that are either sides, desserts or leftovers. All entries will be judged by Chef Brian Sonoskus and his hungry team of taste-testers!
When: October 1-November 16
Where: Your kitchen!
Why: Three winners (announced 12/3), will receive a $200 gift card to the Tupelo Honey Cafe Online Store or at one of their restaurants. Plus, for each week of the contest, one lucky participant will randomly win a copy of their cookbookTupelo Honey Cafe: Spirited Recipes from Asheville’s New South Kitchen.

I am a bit tardy in telling you about this, and for that I apologize. But hey, procrastination breeds winners, they say :) You can find more details and updates on the weekly winners on Facebook! Tupelo Cafe sounds like the cutest place ever. For realz.

You know what I’ll be making!

  • Cornbread 
  • pancakes
  • goat cheese grits pancakes
  • fried green tomato cornbread
  • deep fried honey glazed pancakes
  • quinoa sweet potato home fries
  • fried okra-stuffed cupcakes
  • black-eyed-pea and chickpea brownies

…or do you?

Okay, it’s time to talk to you about the photos I’ve been bombarding you with–that yellow thing? It’s not cornbread. It’s a cornBAKE! And that is because this is a recipe by Christina Tosi of Momofuku geniusness. So of course, it’s more cake-like than cornbread-like. It’s dense. As in, I tried to swing it out of the oven single-handedly and my wrist almost gave out. It wasn’t light and crumbly like the vegan cornbread I’d taken out of the oven two minutes before–it’s heavy because it’s suuuuper moist. But it also has a fairly airy crumb that just sinks in onto itself when you delve in with a fork. It’s unabashedly buttery and speckled with bright, sweet pops of corn.

It’s “smooth” and “just luscious” according to my boyfriend (who was a fan). We ate chunks of it alongside sweet potato veggie burgers and salad, for breakfast, standing up and leaning over the sink to catch the crumbs, and I took it for work to make my Tuesday that much better.

Um, you wanna talk about motivation to enter this recipe contest? MAKE THIS!


Tosi recommends you make it in a 10″ cast-iron skillet and I have no doubt it would be better that way, but I’m here to tell you that a regular old cake pan will also work. I made this in a 10″ cake pan and it was a LOT of cornbake. If the measurements look funny to you, it’s because I two-thirds-ed the recipe. And I think it was a totally sufficient amount of cornbake, but definitely feel free to follow the original recipe (linked below). What to do with the tiny bit of creamed corn and canned corn that you’ll have left after making this? Make the companion recipe that I devised–an incredibly crumbly but light vegan cornbread. Coming soon!

The original recipe called for sour cream; I used plain Greek yogurt since as a rule, I never use sour cream or mayo if I can help it. I just don’t like them, even if I can’t taste them. If you like, I think you could sub in all white whole wheat flour.

Lastly, this cornbake is so rich, I think it could stand to have a little less butter or yogurt. The next time I make it, I am cutting out at least a tablespoon or two of butter and maybe yogurt and we’ll see how that turns out!

Christina Tosi’s Cornbake
Adapted from Country Living

1/3 + 2 tablespoons all purpose flour
1/3 cup white whole wheat flour
2/3 cup cornmeal
2 tablespoons sugar
2 tablespoons light brown sugar
2 teaspoons baking powder
2 teaspoons salt
2/3 teaspoon baking soda
2/3 can (14-ounce) cream-style corn (1/2 cup + 1/3 cup)
1 cup plain Greek yogurt
1 Egg, lightly beaten
2 Egg Yolks, lightly beaten
2 tablespoons + 1 teaspoon Honey, plus more for drizzling
2/3 tablespoon buttermilk (I used almond breeze + a tiny splash vinegar)
2/3 cup canned, frozen or fresh corn kernels
5 tablespoons unsalted butter, melted
sea salt, for finishing

Preheat oven to 400 degrees F.

In a large bowl, combine first 7 ingredients through baking soda. In a medium bowl, combine cream-style corn, yogurt, egg, egg yolks, honey, and buttermilk. Stir in corn kernels and butter. Pour wet ingredients into dry ingredients and mix until just combined. Pour batter into a greased 10-inch cast-iron skillet or a 9″ cake pan. Bake until golden brown, 30 minutes. Drizzle with honey and sprinkle on sea salt.

You might also like:

Pancake Fridays: Cornbread Pancakes
Best Cakey Cornbread

Best Cakey Cornbread…again

Excuse me–have you two met?

If you haven’t met yet, you should. Best cakey cornbread, meet my best new blogging friends.

I think this is only fair–the only thing better than new friends is new friends with the heavenly smell of bread in your house with a warm piece of thick, cakey cornbread in hand. Even though I like to eat this with a fork, definitely. Technicalities.

This is somewhat of an old recipe, but I made it again this weekend and was reminded of how much I like it. Although it is super cakey, it’s not super sweet. It’s incredibly tight-crumbed which means it’s dense, but it’s still on the light side. It had less of a hearty corn flavor than I remembered, but we’ll say it’s a nice, mild cornbread. Which means it goes with–well, everything.

My sister and I made this in an 8×8 pan, which meant it was SUPER thick. We went to the unnecessary trouble of three-quartering the recipe to make it fit in the pan, but really–just give in and make the 9×13 pan. You won’t regret it.

Okay, now you can go read my cringe-inducing old post from way back when (ahem, three months ago) and find the recipe…

[Old post:]

Yup, it’s here. The arrival of my long-awaited go-to cornbread recipe.

It looks thin in this picture, but I promise that that’s only due to halving the recipe in a 9×13 pan. I prefer my cornbread in thick chunks, and this recipe is definitely up for that.

This cornbread. It crumbles in your mouth, breaking off in cakey pieces that have just enough silkiness from the flour to offset the gritty bite of the cornmeal, resonating with grainy corn granules soft with flavorful milk. The trick is to soak the cornmeal in milk for at least 15 minutes or up to an hour to get the most tender results out of the meal.

You could hardly expect anything less than the best from a recipe called “World’s Best Cornbread” and an author who said she’s been on a quest for the perfect cornbread the way I’ve been on a quest for the perfect pancake. So basically we’re twins because cornbread = pancakes + corn, only cakier and crumblier and thicker.

This is making me want to go make some. Right now.

Notes: I did not modify this recipe when I originally made it…mostly because I just really craving some really good cornbread, regardless of nutrition, really, and I didn’t want to mess anything up. I’ll post a modified version as soon as I can!

Best Cakey Cornbread
Taken from No Ordinary Homestead

  • 2 cups cornmeal
  • 2 1/2 cups milk
  • 1 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2/3 cup white sugar
  • 2 medium eggs
  • 1/2 cup vegetable oil


  1. Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 15 minutes or more. Grease a 9×13 inch baking pan.
  2. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan.
  3. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.

Nutrition Facts: per 1/16 recipe, 218 cal, 8.8g fat (2.1 sat), 24mg cholesterol, 177mg sodium, 31.3g carb, 1.5g fiber, 10.4g sugar, 4.4g protein.


Vegan Quinoa-Quinoa Cornbread + how to make quinoa flour

I have to apologize for the lack of a pancake post on Friday. Booo!
Sometimes life just gets in the way.

This weekend, life took on my alma mater’s (I have an alma mater?? I must be old.) 100th birthday celebration. As part of the Centennial celebration, the pinnacle was a mind-blowing sound and light show, or “spectacle,” (skip to 1:40 for the start of the cool stuff!). Standing in the middle of the dark quad with dozens of other students, alums and associates while lights spilled and flickered over the brick architecture, narrating Rice’s history in a series of images, music and snippets of spoken words made me feel like I was at Hogwarts. Serious magic, guys. It was hard to fathom all the incremental measurements, calculations, math and technology hurdles the creators would’ve had to overcome–not to mention handling the enormous amount of research of Rice’s history and then compressing the story into 20 minutes of visual story-telling translated into lights and sound.

Omg. How cool would it be to have a job like that?

But ANYWAY. I spent the weekend whipping up a bunch of pancake recipes that have been on my brain for the past few weeks. So we’ll have lots of pancakes to chat about for weeks to come.

Since it’s not Friday yet, let me tell you about this cornbread. My friend and I were also planning on a chili making night this Sunday. In anticipation of this, I took advantage of a completely free Sunday afternoon to make my own quinoa flour and make this double quinoa cornbread.

Making your own quinoa flour really isn’t as difficult as one might predict, given the absurd cost of buying it in the store ($10+ for a tiny sack!). Toast it until golden, then grind to a powder. Easy peasy. (As long as you have a food processor, that is.)

This cornbread could not be farther from your traditional cornbread recipe. It’s chock-full of hearty grains of quinoa (“keen-wah”…for those that have been saying “keen-oh-wa” all this time…I feel you. I just want to call Fage yogurt “FAGE!”)

In addition to being super whole grain, this is vegan. And surprisingly, despite all these modifications, it manages to hang on to a good amount of that irresistible cornbread flavor. It’s got a nice crackly crust, a crumbly texture and a grainy heartiness that accents the corn meal with pops of quinoa. It’s like, not really that sweet at all. And it’s sooooooo healthy :)

I will admit that my first impression wasn’t “OMG YUM!”–this hearty concoction that crumbles apart in grainy particles in your mouth is not the silky-moist-tender cornbread that I generally prefer. So I thought about shelving this and keeping it from the blog. But as I shot the cornbread in the diminishing afternoon Sunday light, my fork kept delving into the wide slice I’d carved out for photography purposes.

Now it’s the day after I made the cornbread and more than half of it is gone. Um, we didn’t even make the chili that was supposed to accompany this. You can draw your own conclusions. So I figured it was worth posting in case anyone is as weird as me and appreciates this odd-bird cornbread :)


Making your own quinoa flour is super easy if you have a powerful food processor. I went out to Costco (got caught in the rain for the second Sunday in a month while leaving with a cart full of groceries) and bought a sack of quinoa expressly for this purpose.

How to make quinoa flour:

1 cup quinoa = ~3/4 cup quinoa flour.

Toast the quinoa in a pan over medium heat until the kernels start to turn golden and pop (the time will depend on the amount of quinoa you put in and the size of pan you use, but about five minutes or so). Remove from heat. Once cool, grind in your food processor until ground to a fine powder. Mine didn’t quite get there, but I figured it was fine if it was a little chunky since whole quinoa was in the recipe anyway. That’s it!

The original recipe called for 5 tablespoons of corn oil. I swapped in olive oil and downsized the amount to 4 tablespoons, replacing the missing oil with one tablespoon of applesauce and one of yogurt, since it worked so well in my pumpkin muffin recipe. I might add another tablespoon or two of yogurt next time for extra moisture, but I think the flavor was definitely there from the olive oil.

Bryant Terry’s Quinoa-Quinoa Cornbread

From Edible SF

1/4 cup quinoa
3/4 cup cornmeal
1/2 cup quinoa flour
1/2 cup flour (I used 1/4 cup white whole wheat, 1/4 cup all-purpose flour)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup original unflavored rice milk
2 tablespoons apple cider vinegar
1/4 cup agave nectar
1 tablespoon sugar
1 tablespoon apple sauce
1 tablespoon yogurt
4 tablespoons olive oil, plus more for oiling the pan

Set a rack in the middle of the oven and preheat to 425°F. Grease an 8-inch square pan or 9″ round pan and set aside.

In a medium skillet over medium heat, toast the quinoa, shaking the pan occasionally, until the grains start to pop, 3-5 minutes. Transfer to a large mixing bowl.

Add the cornmeal, quinoa flour, all purpose flour, baking powder, baking soda, and salt to the bowl with the toasted quinoa. Whisk to combine.

In a separate bowl, whisk together the rice milk, apple cider vinegar, agave nectar, sugar, applesauce, yogurt and olive oil. Transfer the greased pan to the oven to preheat until sizzling, about 5 minutes.

While the pan is heating, combine the wet mixture with the dry mixture and quickly mix just until the dry ingredients are moist. Do not over-mix or the bread will be dense. Remove the pan from the oven and scrape the batter into it. Return to the oven and bake on the center rack for 20 to 25 minutes, or until the cornbread is firm to the touch and a toothpick inserted into the middle comes out clean.

Serve immediately.

You might also like:

Pancake Fridays: Cornbread Pancakes
Best Cakey Cornbread
Healthier Cookie Dough Cheesecake
Vegan Banana Chocolate Chip Muffins

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