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  • Written by Madelaine Bullwinkel

Eggless Cornbread

Ingredients for 9 servings:

1 cup all purpose flour

1 cup medium coarse cornmeal

1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 1/4 cup milk, rice or soy milk

1/2 cup vegetable oil

2 tablespoons white vinegar

1 tablespoon corn syrup


Preheat the oven to 375 degrees. Oil an 8 - 9" square baking pan.

Combine and stir well all the dry ingredients in a mixing bowl. Make a well in the center and add the wet ingredients. Gradually stir the dry ingredients into the wet ones until they are just mixed. Pour batter into the prepared pan and bake for 20 - 30 minutes. Sides may pull away from the pan, but do not remove until a toothpick placed in the center comes out dry. Cool on a rack for 10 minutes before cutting.

Adapted from Genius Kitchen (online)

  • Written by Madelaine Bullwinkel


Ingredients for 15 scones:

3 1/2 cups unbleached flour

4 ounces unsalted butter at room temperature

2 tablespoons sugar

1 tablespoon baking powder

1 teaspoon fine sea salt

1 cup plus 3 tablespoons milk

Yolk of 1 egg


  • Preheat the oven to 375 degrees. Line a bake sheet with parchment or butter and flour it.


  • Thoroughly mix the dry ingredients: flour, sugar, baking powder and salt in the bowl of a mixer, food processor or mixing bowl. Cut up the butter into small pieces and blend it into the dry ingredients until the texture is granular.


  • Turn this mixture into a bowl and slowly incorporate the milk with a fork. Gather the dough into a ball and place it on a lightly floured work surface. Dust the dough lightly with flour and roll it out 1/2" thick. Use a cookie cutter or the rim of a glass to cut circles in the dough. Lift biscuits onto the bakesheet. Stir a few drops of milk into the egg yolk and coat the top of each scone with this wash.


  • Bake for 15 minutes, until the scones are fully risen and lightly browned. Cool on a rack.

  • Written by Madelaine Bullwinkel

Cornmeal Stuffin Muffins





8 ounces Chorizo, sauteed, to a mealy texture, cooled

1 cup unbleached white flour

1 cup cornmeal

1 tablespoon baking powder

1/4 teaspoon salt

3/4 cup milk

1/4 Consorzio Cilantro oil, or salad oil

2 large eggs

Kernals from 2 ears corn, uncooked

1/4 cup fresh cilantro leaves, chopped




Preheat the oven to 400 degrees.  Lightly oil a muffin pan.


Crumble the sausage into a hot skillet. Cook through, remove to paper toweling to drain and cool.


Blend together the flour, cornmeal, baking powder and salt in a mixing bowl.  Make a well in the center


Whisk together the milk, oil and eggs in another bowl.  Stir in the corn kernals.  Pour this wet mixture into the well and gradually stir the dry into the dry ingredients mixing only long enough to just blend them together.  Fold in the chorizo and cilantro.


Divide the batter among the molds.  Bake for 20 minutes, until the muffins are puffed, firm, and lightly browned.


Yield: 15  muffins

  • Written by Madelaine Bullwinkel

Savory Cake with Preserved Tomatoes, Capers and Basil



3 ounces sun-dried tomatoes or 6 ounces of

preserved tomato pieces in oil, drained

1 1/2 cups unbleached flour

1 tablespoon baking powder

½ teaspoon sea salt and freshly ground

black pepper, to taste

3 large eggs

1/3 cup plus 1 tablespoon milk

1/3 cup plus 1 tablespoon olive oil

1 1/2 cups grated Gruyere cheese

¼ cup small capers, drained

1 cup basil leaves, thinly sliced and lightly



  • Preheat the oven to 350 degrees.  Lightly oil a standard bread pan.
  • If using the dry tomatoes, cover them in boiling water and let them steep.  Drain them, pat dry and chop.  If using tomato pieces in oil, strain off the oil and pat dry the tomato pieces.
  • Stir together the flour, baking powder, salt and pepper in a large bowl.
  • In another bowl, mix the eggs with the milk and oil.
  • Stir the wet ingredients into the flour mix slowly to avoid lumps.
  • Fold the cheese, capers, tomato pieces and basil carefully into the batter to evenly distribute the ingredients.
  • Turn the batter into the prepared pan, smooth the top and bake for 45 minutes or until the internal temperature reaches 200 degrees.
  • Cool on a rack before unmolding.
  • Written by Madelaine Bullwinkel

Brown Soda Bread

***** BROWN SODA BREAD *****




1 cup all-purpose flour

1 cup whole wheat flour

1 teaspoon brown sugar

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

3/4 cup buttermilk

1 large egg

2 tablespoons butter, melted




Place a heavy covered casserole in the oven and preheat it to 375 degree.


Blend together the flours, sugar, baking soda, baking powder and salt in a mixing bowl.  Beat the buttermilk with the egg until it is well incorporated.  Stir in the melted butter.  Work the wet ingredients into the dry ones until they are just mixed.


Turn the dough out onto a lightly floured board and knead lightly for a minute adding more wholewheat  flour as needed to keep the dough from sticking.  Shape the dough into a cushion and center it on a sheet of parchment.  Remove the casserole from the oven and lower the dough in with the aid of the paper.   Slash the top with dough with a 1/2" deep cross and generously mist with water.  Cover the casserole, return to the oven and bake for 40 minutes.


Let the Brown Bread cool on a rack.  Slice thin and serve warm or toasted with  butter.






Fold 3/4 cup or more dried fruits and raisins, mixed before adding the wet ingredients.