Cornbread with Miso-Tahini Spread

I don’t usually use baking mixes, but I had this one on hand and wanted to make a last-minute treat, so I whipped it out and set out to make it. It turned out moist, crumbly, and had a perfectly crispy crust because I baked it in a cast-iron skillet. The mix I used was from The Cravings Place, and it was gluten-free, vegan, and sugar-free (and super fast and easy!). The instructions suggested adding sugar, honey, or maple syrup if you wanted a sweeter bread…I had an inner debate about this, and ended up adding only about 1/4 cup of maple syrup. Lightly sweetened this way, the naturally sweet cornmeal flavor really shone through the bread and made for a wonderful appetizer. I made a Miso-Tahini Spread to go on top, using a recipe from the Angelica’s Kitchen Cookbook, which made the cornbread a little more savory. Good vegan and from-scratch cornbread recipes that I have tried before have been from the same Angelica’s Kitchen Cookbook, as well as Peter Berley’s cornbread recipe (these recipes are very similar, as Berley developed many of the Angelica’s recipes). While neither of these recipes are gluten-free, they could be easily adapted to be by substituting rice flour and xanthan gum instead of the wheat flour.

Miso Tahini Spread Ingredients:
Yield: 2 cups
1/3 cup mellow barley miso (I used a brown rice miso to make this gluten-free)
1/2 cup water
1 1/3 cups tahini

Combine the miso with the water in a food processor. Puree until creamy.
Add the tahini, and process until smooth.
Spread liberally on top of your cornbread, crackers, or anything else you might want a savory topping on.


5 Responses to “Cornbread with Miso-Tahini Spread”

  1. 1 blissfulbellas December 5, 2009 at 7:43 am

    i havent had cornbread in so long! i need to find a vegan recipe becuz now im having major cravings for it! that looks delish..maybe i should buy the packaged version…tho i love making things from scratch too! however, i do want to try that spread but i dont have miso 😦

  2. 2 becky December 8, 2009 at 9:29 pm

    Beautiful photography! That first picture is a total vision.

  3. 3 BitterSweet December 9, 2009 at 8:12 pm

    I’ve been on a crazy miso bender lately, using it in just about everything savory, so this spread sounds perfect. And so simple, too! I’m totally making it tonight.

  4. 4 AmyJ October 7, 2010 at 11:31 am

    hey, i had the spread at angelica kitchen and LOVED it! i was so excited to see the recipe posted here when i went looking, but now i don’t know where to find the mellow barley miso, where were you able to get it?? thanks!

    • 5 Tessa October 7, 2010 at 7:57 pm

      Hi AmyJ,

      I was able to get the mellow barley miso at my local health food store. I hope you can find it. It is SO delicious! The Angelica’s Kitchen cookbook is incredible. Good luck!

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December 2009

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ©cookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!