Cooking with Kids
Green Cooking with Kids
Cornbread in a Can
-Francine Segan, Betty food+home Editor
Every Betty princess (and her Betty mom) knows that she can save the world! Whether it’s buying local, choosing organic ingredients, eating homegrown veggies or using solar power, cooking green is fun. Green Princess Cookbook (Gibbs-Smith, gibbs-smith.com) by elementary school teacher Barbara Berry, teaches young girls how to better understand their food choices and help save the planet with whimsical and delicious recipes.
Here’s just one of the fun recipes from the book:
Cornbread in a Recycled Can
10 to 12 empty cans (8 to 14 ounces each), tops and labels removed, washed and dried
1 cup stone-ground cornmeal, plus more for cans
1 cup unbleached flour
2⁄3 cup unrefined sugar
1⁄2 teaspoon sea salt
3 teaspoons baking powder
1 cup plain soy milk
1⁄3 cup canola oil
1. Preheat oven to 400 degrees F. Line each can with parchment paper. Generously spray the parchment paper with nonstick cooking spray and sprinkle about 1⁄4 teaspoon cornmeal inside
each to coat the bottom and lower portion of the sides of each can.
2. Place cans on a sheet pan and set aside. In a large bowl, combine cornmeal, flour, sugar, salt, and baking powder with a whisk. Stir in egg, soy milk, and oil until well combined. Pour batter into prepared cans, filling three-fourths full.
3. Bake in preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center comes out clean.
4. Remove from oven and cool on a wire rack for 5 minutes. Serve in cans or remove before serving.