Recipe: Cornbread in a Recycled Can

the appetizer:

The Green Princess Cookbook by Barbara Beery includes healthy, environmentally-friendly recipes for kids like Organic Orchard Salsa, Cornbread in a Recycled Can, and So-Good Soba Noodle Nests.

Cookbook

Cornbread in a Recycled Can

Serves 10-12

Ingredients

10 to 12 empty cans (8 to 14 ounces each),
tops and labels removed, washed and dried
Parchment paper
1 cup stone-ground cornmeal, plus more for cans
1 cup unbleached flour
2/3 cup unrefined sugar
1/2 teaspoon sea salt
3 teaspoons baking powder
1 egg
1 cup plain soy milk
1/3 cup canola oil

Preheat oven to 400 degrees F. Line each can with parchment paper. Generously spray the parchment paper with nonstick cooking spray and sprinkle about 1/4 teaspoon cornmeal inside each to coat the bottom and lower portion of the sides of each can. Place cans on a sheet pan and set aside.

In a large bowl, combine cornmeal, flour, sugar, salt, and baking powder with a whisk.

Stir in egg, soy milk, and oil until well combined.

Pour batter into prepared cans, filling three-fourths full. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove from oven and cool on a wire rack for 5 minutes. Serve in cans or remove before serving. Serve with Hooray for Homemade Butter (page 40 of the book) and honey.