Part 109 (2/2)

Jalapeno-Onion Variation: Preheat a cast-iron skillet over medium heat. Saute the onion and jalapeno in oil for about 5 minutes, until the onions are softened. Add the salt and mix well. Transfer to a bowl. Don't wash the pan; you'll pour the batter right into it in a bit.

Double-Corn Variation: Preheat a cast-iron skillet over medium heat. Saute the corn kernels in oil for about 7 minutes, until the corn is slightly browned. Transfer to a bowl. Don't wash the pan; you'll pour the batter right into it in a bit.

Prepare the Corn Bread: Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else.

In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Create a well in the center and add the soy milk mixture and oil. Use a wooden spoon to mix together until just combined; some lumps are okay. If using the double-corn variation, fold the corn into the batter.

Pour the batter into prepared cast-iron skillet. If using the jalapeno-onion variation, scatter the topping over the batter in the pan. Bake for 30 to 32 minutes, until a toothpick or b.u.t.ter knife inserted through the middle comes out clean. Remove from the oven and let cool just a bit before serving.

This recipe makes large, drop-style scones but you can make them to smaller by using an ice-cream scoop and reducing the cooking time by about 5 minutes.

BANANA-DATE SCONES.

MAKES 8 LARGE SCONES.

TIME: 40 MINUTES.

Scones can't really be health food, maybe, but if they were they would be these chewy, flavorful babies sweetened only by ripe bananas, dates, and a touch of brown rice syrup. We crave these scones on weekday mornings, for their flavor without the huge dose of sugar that most scones too often deliver. These are also moister than most, thanks to finely chopped dates that fill every bite. If any remain the next day, split, toast, and live a little by spreading them with a shmear of vegan margarine and your favorite jam.

8 ounces dates

1 tablespoon all-purpose flour

1 cup mashed, very ripe banana (about 3-4 bananas; their skin should be almost black)

2 tablespoons ground flaxseeds

cup rice milk

cup canola oil

cup brown rice syrup

1 cup all-purpose flour

1 cup whole wheat pastry flour

2 teaspoons baking powder

1 teaspoon ground cinnamon teaspoon ground nutmeg

<script>