{"id":106,"date":"2012-03-07T11:38:46","date_gmt":"2012-03-07T11:38:46","guid":{"rendered":"http:\/\/microcosmpublishing.dev\/blog\/2012\/03\/zine-excerpt-will-potters-vegan-cornbread-recipe-from-let-gluten-freedom-ring\/"},"modified":"2012-03-07T11:38:46","modified_gmt":"2012-03-07T11:38:46","slug":"zine-excerpt-will-potters-vegan-cornbread-recipe-from-let-gluten-freedom-ring","status":"publish","type":"post","link":"https:\/\/microcosmpublishing.com\/blog\/2012\/03\/zine-excerpt-will-potters-vegan-cornbread-recipe-from-let-gluten-freedom-ring\/","title":{"rendered":"Zine Excerpt: Will Potter’s Vegan Cornbread Recipe from Let Gluten-Freedom Ring!"},"content":{"rendered":"<\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3 (Win32)\"><\/p>\n<style type=\"text\/css\"> \t<!-- \t\t@page { margin: 0.79in } \t\tP { margin-bottom: 0.08in } \t--> \t<\/style>\n<p><meta http-equiv=\"CONTENT-TYPE\" content=\"text\/html; charset=\" utf-8=\"\"><\/p>\n<p><title><\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3 (Win32)\"><\/p>\n<style type=\"text\/css\"> \t<!-- \t\t@page { margin: 0.79in } \t\tP { margin-bottom: 0.08in } \t--> \t<\/style>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><strong>Note: <em>Let Gluten-Freedom Ring! A Vegan, Gluten-Free Cookzine<\/em> is available right <a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3723\/\">here<\/a>.<br \/><\/strong><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><strong><br \/><\/strong><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>WILL\u2019S CAST IRON SKILLET CORNBREAD<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY WILL POTTER<\/b><br \/>Fast and easy and not a lot to clean up, which is the holy trinity of cooking in my book. The key ingredient here is the cast iron skillet. You can pick one up pretty cheap, or I bet you\u2019ve got a family member hiding a couple in their cabinets. My favorite skillet for cornbread is about 12\u201d diameter, with 3\u201d walls. It\u2019s nice if it has an extra grip, because those things are heavy coming out of the oven.<br \/><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Directions:<br \/>Preheat oven to 425. <br \/>Rub some vegetable oil inside the skillet (all surfaces) and then put the skillet in the oven for about 10 minutes. Let it get good and hot, as you mix all this together in a bowl:<br \/><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Ingredients:<br \/>1 1\/2 c cornmeal<br \/>1 1\/2 c flour (for gluten-free, I like the Red Mill brand but whatever)<br \/>3 1\/2 tsp b powder<br \/>1 1\/2 tsp salt<br \/>2 tbs sugar<br \/>2 1\/4 c soymilk (or, I prefer almond milk)<br \/>1\/4 c vegetable oil<br \/>1 c jalapenos chopped, plus some green chilis (both optional)<\/p>\n<p>Mix all the dry. Stir in the wet until it\u2019s as smooth as you can get it. If it\u2019s too thick add a bit more milk. Pull the skillet out of the oven (be careful!). Pour your batter in, then put it right back in the oven. Bake it for about 35-45 minutes. It should start to pull away from the sides, and crack at the top, when it is almost done (if you\u2019ve oiled it and let it heat up). This is a bit tricky, but you want to flip the skillet over on top of a cutting board and the cornbread should thud out in one piece. Let it cool, put some vegan margarine on there, and now you\u2019re in business. If you want to get extra Texan have a piece or two for breakfast with your coffee. <br \/><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">PS: You’re not gonna use any soap on your cast iron, are you? Good. That’s bad for the skillet. Wipe it out with a paper towel, then rub a thin layer of oil over it before you store it. Keep doing that each time you use it, and it will have a natural “non-stick” finish. <\/font><\/font> <\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\">\n<p style=\"margin-right: 2.94in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"> <img decoding=\"async\" alt=\"Alt text\" src=\"https:\/\/microcosmpublishing.com\/images\/gf_cover.jpg\" \/><br \/><\/font><\/font> <\/p>\n","protected":false},"excerpt":{"rendered":"<p>This excerpt is from Let Gluten-Freedom Ring! A Vegan, Gluten-Free Cookzine.<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-106","post","type-post","status-publish","format-standard","hentry","category-blogifesto"],"my_excerpt":"<p><meta http-equiv=\"CONTENT-TYPE\" content=\"text\/html; charset=\" utf-8=\"\"><title><\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3 (Win32)\"><\/p> <style type=\"text\/css\"> \t<!-- \t\t@page { margin: 0.79in } \t\tP { margin-bottom: 0.08in } \t--> \t<\/style><p><meta http-equiv=\"CONTENT-TYPE\" content=\"text\/html; charset=\" utf-8=\"\"><\/p> <p><title><\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3 (Win32)\"><\/p> <style type=\"text\/css\"> \t<!-- \t\t@page { margin: 0.79in } \t\tP { margin-bottom: 0.08in } \t--> \t<\/style> <p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><strong>Note: <em>Let Gluten-Freedom Ring! A Vegan, Gluten-Free Cookzine<\/em> is available right <a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3723\/\">here<\/a>.<br \/><\/strong><\/font><\/font><\/p> <p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><strong><br \/><\/strong><\/font><\/font><\/p> <p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>WILL\u2019S CAST IRON SKILLET CORNBREAD<\/b><\/font><\/font><\/p> <p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY WILL POTTER<\/b><br \/>Fast and easy and not a lot to clean up, which is the holy trinity of cooking in my book. The key ingredient here is the cast iron skillet. You can pick one up pretty cheap, or I bet you\u2019ve got a family member hiding a couple in their cabinets. My favorite skillet for cornbread is about 12\u201d diameter, with 3\u201d walls. It\u2019s nice if it has an extra grip, because those things are heavy coming out of the oven.<br \/><\/font><\/font><\/p> <p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Directions:<br \/>Preheat oven to 425. <br \/>Rub some vegetable oil inside the skillet (all surfaces) and then put the skillet in the oven for about 10 minutes. Let it get good and hot, as you mix all this together in a bowl:<br \/><\/font><\/font><\/p> <p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Ingredients:<br \/>1 1\/2 c cornmeal<br \/>1 1\/2 c flour (for gluten-free, I like the Red Mill brand but whatever)<br \/>3 1\/2 tsp b powder<br \/>1 1\/2 tsp salt<br \/>2 tbs sugar<br \/>2 1\/4 c soymilk (or, I prefer almond milk)<br \/>1\/4 c vegetable oil<br \/>1 c jalapenos chopped, plus some green chilis (both optional)<br \/><br \/>Mix all the dry. Stir in the wet until it\u2019s as smooth as you can get it. If it\u2019s too thick add a bit more milk. Pull the skillet out of the oven (be careful!). Pour your batter in, then put it right back in the oven. Bake it for about 35-45 minutes. It should start to pull away from the sides, and crack at the top, when it is almost done (if you\u2019ve oiled it and let it heat up). This is a bit tricky, but you want to flip the skillet over on top of a cutting board and the cornbread should thud out in one piece. Let it cool, put some vegan margarine on there, and now you\u2019re in business. If you want to get extra Texan have a piece or two for breakfast with your coffee. <br \/><\/font><\/font><\/p> <p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">PS: You're not gonna use any soap on your cast iron, are you? Good. That's bad for the skillet. Wipe it out with a paper towel, then rub a thin layer of oil over it before you store it. Keep doing that each time you use it, and it will have a natural \"non-stick\" finish. <\/font><\/font> <\/p> <p style=\"margin-right: 2.94in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"><\/p> <p style=\"margin-right: 2.94in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"> <img alt=\"Alt text\" src=\"https:\/\/microcosmpublishing.com\/images\/gf_cover.jpg\" \/><br \/><\/font><\/font> <\/p>","my_excerpt_rendered":"<p><meta http-equiv=\"CONTENT-TYPE\" content=\"text\/html; charset=\" utf-8=\"\"><title><\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3 (Win32)\"><\/p>\n<style type=\"text\/css\"> \t<!-- \t\t@page { margin: 0.79in } \t\tP { margin-bottom: 0.08in } \t--> \t<\/style>\n<p><meta http-equiv=\"CONTENT-TYPE\" content=\"text\/html; charset=\" utf-8=\"\"><\/p>\n<p><title><\/title><meta name=\"GENERATOR\" content=\"OpenOffice.org 3.3 (Win32)\"><\/p>\n<style type=\"text\/css\"> \t<!-- \t\t@page { margin: 0.79in } \t\tP { margin-bottom: 0.08in } \t--> \t<\/style>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><strong>Note: <em>Let Gluten-Freedom Ring! A Vegan, Gluten-Free Cookzine<\/em> is available right <a href=\"https:\/\/microcosmpublishing.com\/catalog\/zines\/3723\/\">here<\/a>.<br \/><\/strong><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><strong><br \/><\/strong><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>WILL\u2019S CAST IRON SKILLET CORNBREAD<\/b><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"><b>BY WILL POTTER<\/b><br \/>Fast and easy and not a lot to clean up, which is the holy trinity of cooking in my book. The key ingredient here is the cast iron skillet. You can pick one up pretty cheap, or I bet you\u2019ve got a family member hiding a couple in their cabinets. My favorite skillet for cornbread is about 12\u201d diameter, with 3\u201d walls. It\u2019s nice if it has an extra grip, because those things are heavy coming out of the oven.<br \/><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Directions:<br \/>Preheat oven to 425. <br \/>Rub some vegetable oil inside the skillet (all surfaces) and then put the skillet in the oven for about 10 minutes. Let it get good and hot, as you mix all this together in a bowl:<br \/><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">Ingredients:<br \/>1 1\/2 c cornmeal<br \/>1 1\/2 c flour (for gluten-free, I like the Red Mill brand but whatever)<br \/>3 1\/2 tsp b powder<br \/>1 1\/2 tsp salt<br \/>2 tbs sugar<br \/>2 1\/4 c soymilk (or, I prefer almond milk)<br \/>1\/4 c vegetable oil<br \/>1 c jalapenos chopped, plus some green chilis (both optional)<\/p>\n<p>Mix all the dry. Stir in the wet until it\u2019s as smooth as you can get it. If it\u2019s too thick add a bit more milk. Pull the skillet out of the oven (be careful!). Pour your batter in, then put it right back in the oven. Bake it for about 35-45 minutes. It should start to pull away from the sides, and crack at the top, when it is almost done (if you\u2019ve oiled it and let it heat up). This is a bit tricky, but you want to flip the skillet over on top of a cutting board and the cornbread should thud out in one piece. Let it cool, put some vegan margarine on there, and now you\u2019re in business. If you want to get extra Texan have a piece or two for breakfast with your coffee. <br \/><\/font><\/font><\/p>\n<p style=\"margin-right: 0.01in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"> <font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\">PS: You’re not gonna use any soap on your cast iron, are you? Good. That’s bad for the skillet. Wipe it out with a paper towel, then rub a thin layer of oil over it before you store it. Keep doing that each time you use it, and it will have a natural “non-stick” finish. <\/font><\/font> <\/p>\n<p style=\"margin-right: 2.94in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\">\n<p style=\"margin-right: 2.94in; margin-bottom: 0in; font-weight: normal;\" align=\"LEFT\"><font face=\"Bookman Old Style, serif\"><font style=\"font-size: 9pt;\" size=\"2\"> <img decoding=\"async\" alt=\"Alt text\" src=\"https:\/\/microcosmpublishing.com\/images\/gf_cover.jpg\" \/><br \/><\/font><\/font> <\/p>\n","_links":{"self":[{"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/posts\/106","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/comments?post=106"}],"version-history":[{"count":0,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/posts\/106\/revisions"}],"wp:attachment":[{"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/media?parent=106"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/categories?post=106"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/microcosmpublishing.com\/blog\/wp-json\/wp\/v2\/tags?post=106"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}