September 10th, 2020

camp cook

"We've been waiting for this for hundreds of years."*

Cornbread 3.0 turned out to be a winner. For those who asked (and equally to those who didn't ask), here is the recipe. No oils, no fats, no eggs, no dairy. And very tasty.

CORN MEAL DROP BISCUITS
(Vegan cornbread)

Basic recipe:

¾ cup yellow corn meal
¼ cup AP flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
1 tsp molasses
½ cup almond milk
Mix all dry ingredients thoroughly in a bowl. Add molasses and milk. Mix thoroughly until dough comes together. Do not overwork.

Drop by soupspoonsful on parchment paper. Do not press down.

Bake at 350 degrees for about 12 minutes.

Makes about 5 little drop biscuits. Recipe is easily multiplied for larger batches.


*About the quote: This is a line from The Firesign Theatre's skit, "Temporarily Humboldt County." It's about the exploitation of Native Americans (who are expecting the coming of the "True White Brother") by various greedy Europeans/Anglos who are encroaching upon their homeland. When the Spaniards arrive, they ask if the Indians have gold. "No," the Indians reply, "we have this." To which the Spaniards reply, "Corn! Now we can make tortillas! We've been waiting for this for hundreds of years!" Later on, the Americans show up looking for gold, too. The Indians show them their corn. The Americans reply, "Corn! Now we can make whiskey! We've been waiting for this for hundreds of years!" So, I give you vegan cornbread. Your line is . . .