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SKILLET CORN BREAD

MAKES 8 BIG SLICES

TIME: 35 MINUTES

This tender and moist bread is packed with corn-y goodness to maximum capacity. It’s yummy plain but even better with a savory topping or sautéed corn in the batter; see variation below. Chili, beans, and barbecued things seem a little naked when not accessorized with this corn bread. We bake it in a cast-iron skillet, but if you don’t have an oven-safe skillet, use a 9 × 13-inch baking pan.

Basic corn bread: 2 cups plain soy milk

2 teaspoons apple cider vinegar

2 cups cornmeal

1 cup all-purpose flour

¼ cup sugar

2 teaspoons baking powder

½ teaspoon salt

⅓ cup oil

Jalapeño-onion variation: 1 tablespoon canola oil

1 medium-size yellow onion, sliced into 1 x ½-inch slices

3 jalapeños, seeded and sliced thinly

¼ teaspoon salt

Double-corn variation: 1 cup fresh or frozen and partially thawed corn kernels

1 tablespoon oil

PREHEAT THE oven to 350°F. If making plain corn bread, lightly grease the bottom and sides of the cast-iron pan and place it in the oven to warm while the oven preheats, then proceed to prepare corn bread. If using a variation, read the following first.

Jalapeño-Onion Variation:

Preheat a cast-iron skillet over medium heat. Sauté the onion and jalapeño in oil for about 5 minutes, until the onions are softened. Add the salt and mix well. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.

Double-Corn Variation:

Preheat a cast-iron skillet over medium heat. Sauté the corn kernels in oil for about 7 minutes, until the corn is slightly browned. Transfer to a bowl. Don’t wash the pan; you’ll pour the batter right into it in a bit.

Prepare the Corn Bread:

Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.

In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay. If using the double-corn variation, fold the corn into the batter.

Pour the batter into prepared cast-iron skillet. If using the jalapeño-onion variation, scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or butter knife inserted through the middle comes out clean. Remove from the oven and let cool just a bit before serving.

➣This recipe makes large, drop-style scones but you can make them to smaller by using an ice-cream scoop and reducing the cooking time by about 5 minutes.

BANANA-DATE SCONES

MAKES 8 LARGE SCONES

TIME: 40 MINUTES

Scones can’t really be health food, maybe, but if they were they would be these chewy, flavorful babies sweetened only by ripe bananas, dates, and a touch of brown rice syrup. We crave these scones on weekday mornings, for their flavor without the huge dose of sugar that most scones too often deliver. These are also moister than most, thanks to finely chopped dates that fill every bite. If any remain the next day, split, toast, and live a little by spreading them with a shmear of vegan margarine and your favorite jam.

8 ounces dates

1 tablespoon all-purpose flour

1 cup mashed, very ripe banana (about 3-4 bananas; their skin should be almost black)

2 tablespoons ground flaxseeds

⅓ cup rice milk

⅓ cup canola oil

¼ cup brown rice syrup

1 cup all-purpose flour

1 ¼ cup whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon ground cinnamon teaspoon ground nutmeg

½ teaspoon salt

½ cup chopped walnuts

PREHEAT THE oven to 350°F and lightly grease two medium-size baking sheets.

Finely chop the dates, place in a small bowl, and sprinkle with 1 tablespoon of flour. Toss the dates to thoroughly coat with the flour, breaking apart any clumps. Set aside.

In a large bowl, whisk together the flaxseeds and rice milk. Whisk in the mashed banana, canola oil, and brown rice syrup. In a separate bowl, sift together the all-purpose