Let Them Eat Cornbread

Unwittingly, shamefully, it seems I’ve committed yet another culinary corruption. It was a crime of passion, as most are, born of unrequited cravings stemming from a deep, indecipherable source, compelling yet not entirely comprehensible. True love could hardly be described as rational, illuminating a clear path towards happiness, which is how this particular journey somehow got derailed into delinquency.

Cornbread, soft and sweet, haunted my dreams. Containing an impossibly dense yet fluffy crumb, melting away to a light, satisfying coarse grit on the tongue, this was the stuff of legend, a memory logged long ago during those early formative years that lack clear timestamps. It wasn’t any old Jiffy mix calling to me from beyond the periphery of cognition. It was cornbread you eat as an event by itself, not a mere side dish to a grander spread; cornbread that stole the show.

Without a second thought or further consultation, propelled by sheer passion and blissful ignorance, I tore into the cabinets to assemble my team. Cornmeal, coconut milk, olive oil, and sugar; all guilty by association. Any born and bred southerner could see in an instant where this is going by now, but in the heat of the moment, this uninformed Yankee hadn’t a care in the world.

Encrusted with a crunchy crumb topping and pock-marked with juicy red berries, still hot from the kiss of the oven, it was a sight to behold. Exactly what I had always wanted out of a cornbread without being able to fully verbalize the details, it exceeded expectations in a single bite. Though considerably more decadent than perhaps originally intended, one could hardly hold such delicious extravagance against it.

Hardly an hour passed before I settled in with a glossy food magazine that by some ironic twist of fate focused in on cornbread. Unscrupulously, the author decried the sugared excesses of modern cornbread recipes, claiming that true cornbread should remain entirely austere; unsweetened, unblemished, little more than baked corn puree. Strongly worded with equal parts revulsion and horror, I immediately understood the error of my ways.

Cake. This is corn cake. Are we clear? A mighty fine corn cake at that, but under no circumstances should it be categorized as cornbread. Can I plead innocence if we reconsider the end goal? Don’t call it a side dish and don’t invite it to dinner. Honestly, it won’t be offended! Rather, save it for a midday snack with a glass of iced tea, after the main meal with a scoop of vanilla ice cream, or heck, save yourself a wedge for a rich breakfast treat in the morning.

Truth be told, this crime occurred so long ago that my original corn cake was prepared with red currants, found during a very brief seasonal window, and I was too ashamed to admit my wrongdoing at the time. Thankfully, I can attest that this treat won’t suffer the least bit if you swap them for ripe raspberries, or omit the fruit addition entirely. It’s highly flexible and fairly infallible, even if you prepared it as individual cupcakes. Just remember that this is a cake, through and through, and you’ll be golden.

Yield: Makes 8 – 12 Servings

Cornbread Crumb Cake

Name: Cornbread Crumb Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 40 min
Yield: 8
Cuisine: American
Ingredients: 1/3 Cup All-Purpose Flour; 1/3 Cup Coarsely Ground Yellow Cornmeal; 1/4 Cup Dark Brown Sugar, Firmly Packed; 1/8 Teaspoon Salt; 2 Tablespoons Olive Oil; 1 Cup All-Purpose Flour; 2/3 Cup Finely Ground Yellow Cornmeal; 1/3 Cup Coarsely Ground Yellow Cornmeal; 2/3 Cup Granulated Sugar; 1 Teaspoon Baking Powder; 1/2 Teaspoon Baking Soda; 1/2 Teaspoon Salt; 3/4 Cup Fresh Red Currants or Raspberries (Optional); 1 Cup Light Coconut Milk; 1/2 Cup Olive Oil; 1/4 Cup Unsweetened Applesauce; 1/3 Cup Light Brown Sugar, Firmly Packed; 2 Teaspoons Lemon Juice

With an impossibly dense yet fluffy crumb, this cake has the soul of cornbread by the heart of dessert.

Prep Time 25 minutes

Cook Time 45 minutes

Additional Time 30 minutes

Total Time 1 hour 40 minutes

Ingredients

Crumb Topping:

1/3 Cup All-Purpose Flour
1/3 Cup Coarsely Ground Yellow Cornmeal
1/4 Cup Dark Brown Sugar, Firmly Packed
1/8 Teaspoon Salt
2 Tablespoons Olive Oil

Cornbread Cake:

1 Cup All-Purpose Flour
2/3 Cup Finely Ground Yellow Cornmeal
1/3 Cup Coarsely Ground Yellow Cornmeal
2/3 Cup Granulated Sugar
1 Teaspoon Baking Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Salt
3/4 Cup Fresh Red Currants or Raspberries (Optional)
1 Cup Light Coconut Milk
1/2 Cup Olive Oil
1/4 Cup Unsweetened Applesauce
1/3 Cup Light Brown Sugar, Firmly Packed
2 Teaspoons Lemon Juice

Instructions

Preheat your oven to 375 degrees lightly grease an 8-inch round baking pan; set aside.
Begin by making the crumb topping first. Combine the flour, cornmeal, brown sugar, and salt in a small bowl. Drizzle the olive oil all over and use a fork to mix, forming chunky, coarse crumbs. It may seem dry at first but don’t be tempted to add more liquid; slowly but surely, it will come together, and there’s no need to stress if it remains fairly loose. Set aside.
Moving on to the main cake, in a large bowl, mix together the flour, both types of cornmeal, sugar, baking powder and soda, and salt, stirring to thoroughly combine.
Add in the currants or raspberries if using and toss to coat. This will help prevent them from simply sinking to the bottom during the baking process.
Separately, whisk together the coconut milk, olive oil, apple sauce, brown sugar, and lemon juice. Once smooth, pour the liquid mixture into the bowl of dry ingredients, and use a wide spatula to gently incorporate, being careful not to crush the berries or over-mix the batter. It’s perfectly fine to leave a few errant lumps in the matrix.
Pour the batter into the prepared baking pan and sprinkle evenly with the crumb topping.
Bake for 40 – 45 minutes, until a toothpick inserted in the center comes out clean. Let cool for at least 20 – 30 minutes before slicing and serving, if you can bear the wait. It’s also fabulous at room temperature and can (theoretically) keep for 3 – 4 days if kept wrapped or sealed in an air-tight container.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 295Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 212mgCarbohydrates: 43gFiber: 2gSugar: 21gProtein: 3g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

July 11, 2017January 24, 2026

Hannah (BitterSweet)18 Comments

Bringing the Heat

Fire engine red bottles emblazoned by high-contrast white text and capped with neon-green lids roll rapidly off the production line, unmistakable even at breakneck speed. At last count, the Huy Fong sriracha factory churns out over 3,000 bottles an hour, 24 hours a day, six days a week. In case you’re still crunching the numbers, that adds up to literal tons of sriracha, not just every year or every month, but every week. The world has developed an insatiable appetite for this distinctive hot sauce, elevating it over the course of a few short decades from obscurity to utter ubiquity. A decent restaurant with a selection of condiments will carry it, right alongside the salt and pepper shakers. A house is not a home unless there’s at least one bottle chilling in the fridge or kicking around in the pantry. No one is immune to the universal appeal of perfectly balance sweet, spicy, salt, and savory flavors found in each fiery drop.

Many people, myself included, would put sriracha on anything edible, at least once. I have yet to find any truly distasteful pairing, running the gamut from breakfast pancakes to midnight snacks. It’s just a shame that the typical liquid format doesn’t lend itself well to more delicately honed ratios of confectionery, preventing it from spreading the spicy love across all forms of food… Until now.

Hot sauce heads and sweet tooth lovers, unite!

Dry, powdered sriracha seasoning from Rodelle is about to become your new best friend. Though best known for their ambrosial vanilla offerings, Rodelle shows off their feisty side with this unbeatable blend of chili peppers, garlic, powdered vinegar, and sugar. Ideal for applications where additional moisture would definitely dampen spirits, such as sprinkling over fluffy popcorn or finishing off crisp bruschettas, for starters.

As mentioned briefly, my main focus here was on dessert right from square one.

Playing right into the fine balance of this brilliant sauce, white chocolate and sweet potato lend a measured sweetness that works beautifully to highlight sriracha’s unique tang and heat. Shatter through the snowy white shell with one swift bite to reveal a creamy filling, bold but not overbearing, bouncing from numerous flavorful high notes in each bite.

Prepare yourself for a new seasoning sensation.

This is only the beginning of a beautiful relationship full of sweetness and spice, unrivaled by any lesser “rooster” sauce.

Yield: Makes About 30 Small Truffles

White Hot Sweet Potato Truffles

Fiery sweet potato filling lies within a creamy white chocolate shell, balancing sweet and spicy tastes in this unique candy cup. These unconventional candies are spiked with sriracha for a brilliant warmth and bold flavor.

Prep Time 20 minutes

Cook Time 5 minutes

Additional Time 30 minutes

Total Time 55 minutes

Ingredients

8 Ounces Vegan White Chocolate
1/2 Cup Sweet Potato Puree
1/2 Cup Confectioner’s Sugar
1/4 Cup Melted Coconut Oil
1/2 Teaspoon Molasses
1/2 Teaspoon Vanilla Extract
1 Tablespoon Sriracha Seasoning, Divided

Instructions

Begin by melting the white chocolate over a double boiler or in the microwave, stirring periodically until completely smooth. Coat the insides of two small silicone bonbon molds with the melted chocolate, smoothing it up the sides of each cavity to ensure even coverage. Tap out any excess before stashing the molds in your freezer to set the truffle walls. Set the extra white chocolate aside for the time being.
To make the filling, simply combine the sweet potato puree, confectioner’s sugar, melted coconut oil, molasses, vanilla, and 2 teaspoons of the sriracha seasoning in medium-sized bowl. Stir until all the ingredients are well combined and smooth.
Once the white chocolate has hardened, pull the molds out and fill them most of the way to the top with the sweet potato filling. Top each truffle off with a final drizzle of white chocolate, spreading it out to cover and seal all that sweet heat inside. Finish by sprinkling the remaining sriracha seasoning evenly on top before returning the candies to the freezer for at least 15 minutes.
When the white chocolate has fully set, the truffles can be stored in a cool, airtight ontainer for 3 – 5 days.

Strawberries, Scoops, and Social Hour

June gloom is a real weather phenomenon that plagues much of the California coast, just as we begin to settle into a comfortable summer routine. Low lying fog clouds the city streets, bringing with it a clammy, cold dampness that’s hard to shake off. Though the southern part of the state is frequently credited for this plague, bay area residents are just as well versed in the ways of the haze. Though the effect has been mild this year, it’s still routine to bundle up in long sleeves and a jacket before heading out each morning.

That said, no temperature is ever too cold to enjoy ice cream.

The frozen desserts program is already in full operation over at Nourish Cafe, where I’ve begun churning away to share some of my favorite sweet scoops. These new blends are based on my original recipes from Vegan a la Mode, retrofitted to accommodate a wider range of palates, preferences, and behind the scenes, commercial production. You really come to appreciate the ease in which full ice cream parlors dish out dozens of flavors once you’ve spend the weekend cooking and churning gallons of just two creamy bases.

It’s a labor of love, because now I can share my passion for ice cream with a whole new audience.

Fresh Strawberry and Citrus Zinger Ice Cream are the current frozen features, available 7 days a week, rain or shine, gloom or summer glow. As we bid farewell to June, there’s nothing stopping the tidal wave of ice cream indulgence, which is why we’re celebrating with a grand ice cream social. If you’re local to the bay area, meet, greet, and eat with us! While mingling and munching, I’ll share tips on how to make healthier vegan frozen treats and answer all your churning questions. Don’t miss this premier plant-based ice cream social, if only for access to the unlimited topping bar.

If you’re not local, I’m very sorry for your loss. However, I would never be so cruel as to tease you with unattainable delicacies, out of reach but for a select few. You can whip up that very same strawberry sensation anywhere in the world- Although I’ve scaled down the batch for you, just in case you didn’t need to make 100+ servings at once.

Yield: Makes About 1 1/2 Quarts

Fresh Strawberry Ice Cream

Make the most of fresh strawberries while they're in season! This creamy blend is sweet, rich, full-flavored, and stunningly made of all healthy, whole foods. Treat yourself with a more wholesome frozen dessert.

Ingredients

1/2 Cup Maple Syrup
1 1/2 Tablespoons Arrowroot
1 Pounds Fresh Strawberries, Hulled and Roughly Chopped
1 1/2 Teaspoons Lemon Juice
1 (13.5-Ounce) Can Full-Fat Coconut Milk
1 Teaspoon Vanilla Extract
1/8 Teaspoon Salt

Instructions

Vigorously whisk together the maple syrup and arrowroot in a medium saucepan. Once the starch is incorporated smoothly without any remaining lumps, add the strawberries. Turn on the heat to medium, bring to a boil, and then reduce to a simmer, stewing the berries gently for about fifteen minutes. Remove the pan from the heat, incorporate the vanilla and salt, and cool completely.
Chill in the fridge for at least three hours before transferring the mixture to your blender and thoroughly pureeing. If you don’t have a high-speed blender that will thoroughly pulverize all of the fruit into a silky-smooth custard, pass the base through a fine-meshed strainer and discard the solids.
Churn according in your ice cream maker according to the manufacturer’s instructions, or give an alternative freezing method a spin!

Notes

Adapted from from Vegan a la Mode by Hannah Kaminsky.

Batter Up

Dumping, stirring, scooping; it was a hard job. Such were the demands of a fledgling baker, still too young to read the recipe and too small to reach the kitchen counter without the assistance of a stepping stool. Measuring ingredients was a task just slightly more advanced than my skill level, but diligently, carefully, I took pre-portioned scoops of flour and sugar, adding them to the mixing bowl with earnest precision. At the age of five, it was impossible to understand the alchemy that would transform these raw, unappealing components into my favorite treat. The magic started well before the batter ever hit sheet trays, though. Even better than the finished chocolate chip cookies themselves would be the reward for all my painstaking efforts: a lick from the beater or bowl, still coated in unbaked dough.

Sweet Memories

Golden and slightly granular from the coarse brown sugar, those morsels were the ones I savored most. Though each piece of the appliance was thoroughly scraped before being surrendered for my inspection, more than enough remained to sate my sweet tooth. Looking back, those errant chunks and chips left behind within the tightly coiled metal whisk may not have been so accidental, after all.

A love for cookie dough was fostered at a very young age, from some of my very earliest memories of cooking with my mom. It seems to be a common thread across almost all demographics, even for those who learned to bake later in life, that raw cookie dough evokes a certain nostalgia. Unpretentious, undemanding, its inherent simplicity is all part of the appeal. Especially when the heat of the oven loses its appeal through the steamy summer months, it’s difficult to resist the urge to skip baking when you could just as easily dive in with a spoon.

Chill Out With Cookie Dough

If you can delay gratification just a little bit longer though, I have an even cooler way to appease those childhood memories. Cookie dough pudding pops, with all the familiar flavors in a creamy, frozen package, may become the new nostalgic sweet treat.

Better Than Baking

Toasting the flour brings out the subtle nutty, roasted flavors imparted by baking, without the same intense heat. The base is otherwise prepared the same as any other cooked custard, so if you can stir a pot, you can whip up this buttery brown sugar pudding in no time. In fact, you may be tempted to eat the plain pudding prior to its trip to the freezer, and I wouldn’t blame you. Just try to leave a little bit for the popsicles themselves; you’ll be grateful to have them on hand (and in hand) the next time a craving strikes.

Yield: Makes 6 - 12 Servings

Cookie Dough Pudding Pops

Cookie dough pudding pops, with all the familiar flavors in a creamy, frozen package, may become your new nostalgic sweet treat.

Prep Time 5 minutes

Cook Time 15 minutes

Additional Time 3 hours

Total Time 5 minutes

Ingredients

1/4 Cup All-Purpose Flour
1 1/2 Cups Plain Non-Dairy Milk
1/4 Cup Light Brown Sugar, Firmly Packed
1 Tablespoon Vegan Butter, Melted
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
1/4 Cup Chocolate Chips

Instructions

Begin by lightly toasting the flour in a dry skillet. Place the skillet over medium heat and continuously, gently stir the flour, until faintly golden brown all over. Slowly whisk in 1/2 cup of the non-dairy milk to form a thick paste, beating out any lumps before proceeding.
Continue to add in the remaining non-dairy milk and whisk vigorously to smooth out the mixture. Incorporate the sugar, vegan butter, and salt, stirring well. Cook, stirring periodically, until bubbles break regularly on the surface and the liquid has thickened significantly.
Turn off the heat, cool to room temperature, and then let rest in the fridge until thoroughly chilled. Stir in the vanilla and chocolate chips before transferring the mixture to popsicle molds. Place in the freezer and let rest until frozen; at least 3 hours.
Yield will vary depending on the size of your molds.

Faux Moo, Real Flavor

To any ice cream enthusiast feeling freezer-burned by airy, bland, or over-sweetened pints: This scoop’s for you. FoMu has been churning out the goods in Massachusetts since 2011, steadily gaining ground as a frozen force to be reckoned with. Super-premium indulgence is their calling card, building each flavor upon a base of buttery, velvety coconut cream. Always on the periphery of my awareness but firmly out of reach, I could only dream of stealing a spoonful for many years, admiring their innovative offerings from afar. Now FoMu is much more than an isolated brick-and-mortar ice cream parlor, expanding rapidly into online sales with nationwide shipping. Dairy-free decadence is just a few clicks away, and I couldn’t resist the urge to finally dive in.

Bourbon Maple Walnut captured my attention first, melding a compelling team of power players into one robust, deep, and soulful blend. Notes of oaky, wooden bourbon barrels are clearly present throughout the creamy base with a rum-forward first bite. This scoop is certainly not shy, while still managing to resist the easy path of tasting purely alcoholic; it’s assertive, not aggressive. Rich like softly whipped cream, frozen before setting into firm peaks, the otherwise unblemished landscape is speckled with small but well-placed walnuts, fresh and crisp, adding a nice crunch. Maple is a bit of a silent partner against these more vocal components, but it does come through in subtle hints, particularly as the ice cream begins to warm and melt, revealing its full bouquet of flavors. Like a good wine, the eating experience morphs as the temperature shifts. It’s truly an intoxicating experience from start to finish, and quite possibly my favorite ice cream of the season thus far.

Salted Caramel treads familiar terrain with a deft confidence unmatched among fellow ice cream innovators. Buttery, subtly burnt notes enclose a darker caramel flavor than the tanned color might suggest. Sticky, almost chewy straight out of the freezer, each scoop is like pure caramel candy. Instantly it begins to melt once freed from the pint, turning into a brilliantly, satisfyingly messy reminder of childhood. Notes of salt ring out clearly in each mouthful, highlighting the toasted, nutty flavors. Ultimately, it’s a simple concept executed with a finesse that’s difficult to rival.

Fresh Mint Chunk shines white like fluffy snow, punctuated at random by chocolate shrapnel. Soft, gentle, sweet mint flavor delicately leads the way, a far cry from the “toothpaste” flavor that haters typically condemn. Those abundant cacao chunks provide a satisfying crunch with a swift bite, but can just as easily melt into fudge puddles when savored slowly. Well-rounded, herbal, and subtly grassy notes prove that the origins of this mint are all natural. Though not quite as punchy as I hoped, the end result is highly refreshing all the same, perfect for taking the edge off a hot summer’s day.

Avocado was perhaps the most daring of the batch, a wild card to tempt more adventurous eaters. Pale green, you would be forgiven if you mistook it for pistachio at a glance, but one lick will instantly clear up that confusion. Definitely, unmistakably avocado, it’s almost more savory than sweet. Notes of the coconut base are most prominent in this one, where the spare, subtle blend leaves it no place to hide. Exceedingly rich, buttery, and even a touch grassy, much like a smooth olive oil, small scoops will easily satisfy. Startling at first, give it a chance and it will really grow on you. Though unconvinced at first, I found myself going back for “just one more taste” until the pint was empty.

Although I wish FoMu might open up shop nearby, perhaps it’s better that this sort of treat remains only on special order. Accessible, but not a daily indulgence, it’s easier to rationalize those oversized servings as a rare luxury.

June 13, 2017January 24, 2026

Hannah (BitterSweet)10 Comments

Blue Monday

Conventional wisdom has taught us that few colors are less appetizing than blue, owing to its scarcity in nature, and especially on the dinner plate. Intuitively avoiding foods that might be moldy, poisonous, or otherwise contaminated, centuries of visual training are hard to deny when confronted with foreign fare. And yet, precisely because such comestibles are so rare, we find ourselves impossibly compelled by these vibrant sights. Splashed across Instagram like edible sapphires, blue eats and drinks dazzle as much as they confound the casual voyeur.

Blue matcha is the culprit behind this azure trend, although the name itself is rather misleading. Made from powdered butterfly pea flowers, it’s an herbal, caffeine-free tisane that shares only a similar brewing method and comparable similar notes of delicate green tea. Far more restrained than the sometimes bitter green brew, the flavor may disappoint matcha aficionados but delight those looking for a less abrasive midday pick-me-up.

Raw food crafters in particular have taken a shine to this blue-hued fairy dust, stretching scant supplies to dye scores of unbaked cheesecakes and other sweet treats. What it lacks in bold flavor, it makes up for in vibrancy; a small pinch can go a long way as a natural food coloring agent.

Applying heat or acid creates a variable situation. Particularly acidic environments will coax the typically cerulean hue to shift toward a the purple family, which can be a fun party trick, but less desirable for a true blue treat. Double up on the dose, avoid citrus pairings or yogurt-based batters, and keep oven temperatures on the down-low for the most royal results.

Sweets and snacks are not the only striking applications for this brilliant blue pigment. Thais have been staining white rice with the raw blossoms since the beginning of recorded history, long before their lavish dishes could go viral on social media. Taking a hint from tradition, one of my favorite ways to elevate the average noodle is now my signature “blu-don bowl,” a bold new spin on the popular bowl-in-one, topped with any variety of vegetables, proteins, and sauces I can pull out of the fridge. It all magically tastes good together, no matter what odd assortment is on hand, tied together by the beautiful strands of chewy udon that shine with an otherworldly teal tint, all from a quick dip in boiling blue matcha tea.

As the days grow warmer though, I look to this cool blue powder for a more cooling experience than the typical hot preparation might provide. Blended ice, blueberries, and a tiny touch of mint form the base for a truly refreshing frappe, far more appealing than anything Starbucks might churn out. Lighter than a milkshake yet more substantial than a mere iced latte, it navigates the fine line in between with grace. Though blue matcha is still something of a rarity on the mainstream market, if the current trends are any indication of its popularity, the powder should soon be staining a brave new world of sweets and savories near you.

Yield: 1 Serving

Blue Moon Frappe

Blended ice, blueberries, and a tiny touch of mint form the base for a truly refreshing frappe, far more appealing than anything Starbucks might churn out. Lighter than a milkshake yet more substantial than a mere iced latte, it navigates the fine line in between with grace.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

1 Teaspoon Blue Matcha
2 Tablespoons Warm Water
1/2 Cup Vanilla Non-Dairy Milk
1/4 Cup Blueberries
6 - 8 Ice Cubes
2 - 3 Teaspoons Light Agave Nectar
1/4 Teaspoon Peppermint Extract

Instructions

Whisk together the blue matcha and warm water, stirring vigorously until the powder has dissolved. Pour the mixture into your blender along with all of the remaining ingredients, adding more ice or sweetener based on your preference.
Puree on high speed to crush the ice into a velvety smooth blend, with no lumps or chunks remaining. Serve immediately before it begins to melt!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 499Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 20mgSodium: 129mgCarbohydrates: 44gFiber: 1gSugar: 41gProtein: 8g

May 22, 2017January 24, 2026

Hannah (BitterSweet)30 Comments