The recipe
Ingredients
Contains: wheat, tree nuts, soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Make the cornbread
Preheat oven to 350°F.
Grease a 9-inch square baking pan.
In a medium bowl, sift flour, cornmeal, salt and baking powder.
In a small bowl, mix oil, soy milk, maple syrup and vanilla.
Add the wet mixture to the dry ingredients and mix just until blended.
Pour batter into the prepared pan.
Bake until the top is lightly golden brown, about 25 minutes.
Set the cornbread on a wire rack to cool.
Make the pudding
Soak cranberries or cherries in enough water to cover for 20 minutes; drain.
In a food processor, combine tofu, canola oil, maple syrup, vanilla, salt, nutmeg, allspice and cinnamon, and process until smooth.
Transfer the tofu mixture to a medium bowl and add cranberries, crumbled cornbread and walnuts; mix well.
Pour the pudding mixture into a greased 9-inch springform pan, cover lightly with a circle of wax paper.
Bake at 350°F for 25 to 30 minutes.
Let cool 15 minutes, then remove the side of the pan.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Whole wheat pastry flour
- Provides the main structure for the cornbread batter.
- Cornmeal
- Gives the cornbread its grainy texture and corn flavor.
- Baking powder
- Produces gas that lifts the cornbread so it rises and stays tender.
- Silken tofu
- Blends smooth and creamy, giving the pudding its custard-like body.
- Crumbled sweet cornbread
- Soaks up the tofu custard, giving the pudding its bread-like body.
- Dried cranberries or cherries
- Adds chewy pockets of tartness that balance the sweetness.
The step that matters
Mixing the cornbread batter. Mixing only until blended keeps gluten development low, so the cornbread stays tender rather than tough and dense.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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