Heidi and Anna were at the barn when I got home from work tonight and, thinking ahead, Heidi got out all the stuff for making dinner tonight. This included step-by-step recipes for what we were making, not because I am stupid but because I am a good pharmacist and follow the directions to the letter whenever I am making something. This is in stark contrast to my wife who kind of throws in a little of this and a little of that and maybe that other thing even though it isn’t in the recipe. We made this millet mushroom soup tonight which was excellent and not all that difficult to make if you don’t mind chopping onions so pungent you cry and 2 pounds of cremini mushrooms. It’s also the first soup that I’ve ever made that required putting part of it in the blender, but it worked out. As Heidi said, sometimes with cooking, you just have to have faith and know that it’ll work out.
Making a return appearance tonight is the pumpkin cornbread that we made on Saturday night. It is vegan and also, as luck would have it, completely gluten free as well. My track record with things that are gluten free is that I would frequently rather eat the packaging they came in than the actual food product. Not so with pumpkin cornbread. I haven’t quite figured it out, but I think the pureed pumpkin (you know, the pumpkin in a can that you always give to can drives) is functioning as the eggs and holding the whole thing together. Regardless of what does it, it is freaking delicious. Because I use up all of my multi-tasking abilities in my job, it fell to Heidi to make the cornbread, while I made the soup. I told her it was too much for one person to make on their own and she said something to the effect of “I have two words for you: Thanksgiving Dinner.”
Here it is when it’s all done:
It looks a lot like a drought ridden farmer’s field, but really, it’s not dry at all and surprisingly, it actually tastes like cornbread. There’s only the slightest hint of pumpkin. You only use 1/3 of a cup of that pureed pumpkin – like I said, I think it’s holding it together vs. giving it flavor.
So if you come over to our house and we’re making this, trust me, it sucks. I better eat it for you.
UPDATE: By popular demand, here’s the recipe.
1/2 cup Teff flour
1/2 cup med/fine cornmeal
1 cup masa harina (or corn flour)
3/4 cup pumpkin puree
6 tablespoons maple syrup
1 cup unsweetend flax milk
2 tablespoons of oil + 1 tablespoon (for the pan)
1 tablespoon of baking powder
1/2 teaspoon of baking soda
3/4 teaspoon fine grain sea salt.
Preheat over to 375 degrees F.
Place your baking pan in the over (9″ cast iron, 9″ round or square pan) to heat.
In a large mixing bowl, combine all dry ingredients and stir until mixed thoroughly.
In a medium mixing bowl, whisk together all wet ingredients (except for the 1 tablespoon of oil), until thoroughly combined.
Remove pan from the oven and add 1 tablespoon of oil to it. Place back in the oven.
Pour the wet ingredients into the dry bowl and mix with a large spoon until just combined. The dough will be thick (they ain’t kidding!)
Remove the pan from the oven and with a pastry brush or carefully turning the pan, spread the oil around the bottom and all sides.
Scrape the dough out into the pan and gently push the dough to the edges of the pan. Smooth the top with a spatula or a butter knife.
Bake for 30-35 minutes and test with a toothpick. It should be moist, but not gooey or bone dry. The top should be golden brown and cracked, with the edges being slightly darker.
Let the pan cool for at least 15 min before cutting. The cornbread will have a better texture once fully cooled. Reheat when serving if desired.