Cutting the Mustard

Cornbread in any form is an easy sell. Buttery, golden crumbs that cling to the fork and sop up the richest stews like a savory sponge, it’s the side dish that can easily steal the show. I’ve never met a cornbread that wasn’t at least passable when smothered with a generous smear of vegan butter, but the very best versions are always paired with a touch of maple sweetness. Inextricably linked to the sticky syrup in my mind, this is how I first remember eating cornbread, back in my elementary school years. It was on a field trip to a maple tree grove where we indulged in samples of freshly tapped and concentrated, still warm maple syrup, stirred into milk and drizzled over squares of tender cornbread. Ever since that fateful day, there’s been no match to that simple serving suggestion.

That’s not to say that there’s no room for improvement.

Start by adding a bold punch of heat in the form of Colman’s Mustard. A riff on classic honey mustard, this sweet and spicy sensation isn’t just blended in, but swirled in thick, undulating ribbons, marbled throughout the classic golden loaf. Straddling the line between cake and bread, it has just the right pepper bite to accentuate, not overpower, that delicate balance.

Follow Colman’s Mustard on Instagram for their 12 days of giveaways, and don’t forget to scoop up some spicy rebates on Colman’s Mustard through iBotta next time you stock up.

Mustard-Maple Swirled Cornbread

Mustard-Maple Swirl:

1/4 Cup Grade B Maple Syrup
1/4 Cup Coconut Oil, Melted
2 Tablespoons Colman’s Prepared Mustard
1/4 Cup All-Purpose Flour
1 Teaspoon Ground Flaxseeds

Cornbread:

1 Cup All-Purpose Flour
2/3 Cup Coarse Ground Cornmeal
1/3 Cup Whole Wheat Flour
1 1/4 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1 (14-Ounce) Can Corn Kernels, Thoroughly Drained
1 (14-Ounce) Can Full-Fat Coconut Milk
2 Tablespoons Grade B Maple Syrup
2 Teaspoons Apple Cider Vinegar

Preheat your oven to 350 degrees and lightly grease an 8 x 4-inch loaf pan.

Prepare the mustard-maple swirl first by whisking the maple syrup, melted coconut oil, mustard, flour, and ground flax together in a small bowl. Stir until smooth and set aside.

To make the cornbread base, grab a medium bowl and combine both flours, cornmeal, baking powder, baking soda, salt, and pepper. Add in the corn, tossing to coat all the kernels with the dry ingredients to prevent them from simply sinking to the bottom of the loaf while baking. Separately, briefly mix together the coconut milk, maple syrup, and vinegar before adding the wet mixture into the bowl of dry ingredients. Use a wide spatula to bring the two together with as few strokes as possible. It’s perfectly fine to leave a few errant lumps in the batter!

Transfer the cornbread batter to your prepared loaf pan. Spoon dollops of the mustard-maple swirl at random on top and use a thin knife or wooden skewer to marble it throughout.

Bake for 32 – 38 minutes, until golden brown around the edges and a toothpick inserted in center comes out clean. Let cool completely before serving.

Makes 8 – 10 Servings

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This post was made possible thanks to the support of Colman’s Mustard. All content and opinions are unbiased and entirely my own.

Sweets for the Sweet Tooth

Extreme sweet teeth are a dominant trait in my family, but it tends to manifest itself in different ways. For example, both my mom and I are happier with carefully composed desserts and baked goods, complex with layers of cake, creamy fillings, and perhaps a bit of a crunch hidden somewhere, but neither my sister nor my dad would likely be as pleased. They have straight-up sugar teeth; the sort of teeth that crave pure, unadulterated sweetness, and are much more likely to drift towards a candy shop than a bakery come dessert time.

While I will admit that I tend to cater to my own tastes when dreaming up new recipes, I do aim to please, so this little sugar-bomb was developed with the other half of my family in mind.

Simple and super-sweet, just a tiny square of this maple fudge should satisfy even the most intense sugar cravings. Homemade candies in general are always a favorite for gift-giving, and this decadent option would certainly fit the bill. Throw in a pinch of spices to shake things up a bit if you’d like, but the unique and irreplaceable flavor of maple is a treat enough to me.

Maple Fudge

2 Cups Granulated Sugar
1 1/4 Cups Grade B Maple Syrup
1/3 Cup Unsweetened Non-Dairy Milk
2 Tablespoons Non-Dairy Margarine
1 Cup Chopped and Toasted Walnuts
Pinch Salt

Lightly grease an 8 x 8 inch square pan and set aside.

In a medium sauce pan, combine the sugar, maple syrup, and non-dairy milk, and bring to a boil over moderate heat. Once the mixture comes to a full boil, stop stirring, and insert your candy thermometer. Continue to cook, swirling the pan instead of stirring if necessary, until it comes to about 238 – 240 degrees (soft ball stage). Remove the pan from the heat, and let it sit until it has cooled to 145 degrees. At that point, the top of the candy may have crystallized, and the whole mixture should be somewhat thicker, albeit grainy. Incorporate the margarine and continue to beat it vigorously with a wooden spoon for about 10 full minutes- You’ll know that you’re doing it right when it feels like your arm is about to fall off. The mixture should become thicker, lighter in color, and less glossy. Beat in the nuts and salt, and spread it into your prepared pan, pressing it into the corners and smoothing down the top with a spatula. Let sit for at least 3 hours before cutting into very, very small squares. Just a bite will satisfy!

Never refrigerate, or the fudge will become damp and mushy. Store in an air-tight container at room temperature.

Makes 36 – 45 Small Squares

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