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My comfort food

What’s your comfort food? You know, the “my shoes are too tight, I stepped in a puddle, I have board meeting and I’m not ready” kind of comfort food?

Matty B’s would be pizza. In general, every time I ask him what he wants for dinner he always answers “pizza”. So maybe that doesn’t count as comfort food necessarily, but a dietary malfunction as he seems to have the taste buds of a 15 year old boy…


J Man’s would probably be Mac n Cheese. Here’s the sad part of this story- Matty B makes a great baked Mac n Cheese. I make a delightful bechamel sauce with grated cheddar that is delicious over macaroni noodles. Does my son want either of these versions? No way. He wants the blue box with the fakey powdered cheese. It makes me die a little inside every time.


Miss Rae’s comfort food is dip, in general. She loves ketchup, ranch dressing, hummus, anything with dippable qualities. This evening she was dipping grains of rice in vegan sour cream – she’s real dainty, my girl…


Mine might surprise you. Most might suspect chocolate or coffee. And while these items are high on the list, they don’t top #1: cornbread. In fact, I love all things “corn”. Grits, polenta, corn dogs, corn tortillas and more. But the ultimate “comfort food” experience involves warm, crusty cornbread.

I didn’t necessarily require any comfort today, but cornbread is a good idea anytime, really.


This was no ordinary cornbread, obviously. Hominy and green chiles? Yes, please!


I made half plain and half with hominy and chiles as this cornbread neither looked nor tasted anything like pizza or Mac n Cheese. The boys scarfed it down nonetheless.


The maple syrup gives a subtle sweetness that is so good with the big chunks of hominy.


The boys drizzled theirs with a little honey and Miss Rae dipped hers in, yes, vegan sour cream. She’s quirky, that one…


Mine got crumbled on top of rice, chili and avocado. Fall comfort personified. And no pizza delivery or blue box was necessary.

Better With Veggies

Cornbread with hominy and green chiles


1/2 cup flour (I used AP, ww pastry would work too)
1/2 cup cornmeal
1/2 TBS baking powder
1/2 tsp salt
3 TBS melted coconut oil
3 TBS pure maple syrup
1 flax egg (1 TBS ground flax + 3 TBS water)
1/2 cup soy milk + 1/2 tsp vinegar ( this is your buttermilk)
1/2 cup canned hominy
1 TBS canned green chiles


Preheat oven to 350.

Combine flax and water. Set aside. Combine milk and vinegar. Set aside. In a medium bowl, mix flour, cornmeal, salt and baking powder. In a small bowl, combine flax egg, buttermilk, oil, and syrup. Combine both wet and dry ingredients, stirring in hominy and chiles at the end.

Bake in muffin tins for 20-25 minutes.


One response »

  1. I love a good cornbread too (and I’d love rice dipped in sour cream…) 😉 and now that I have finally tried hominy, I will always add it to mine!


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