A conversation in my house 2 days ago:
Pam: I think I’ll make chili and cornbread for tonight.
Dan: You know our deal – you make it, I’ll eat it!
Pam: I just really want cornbread. I love cornbread. I mean I really love cornbread!
I do. And I thought this would be the perfect time to bring up a subject I’ve been avoiding with you. Since the recipe I want to share with you today includes one of the foods that may be genetically modified unless you buy organic, I want to get this unpleasant topic over with.
I want this blog to be a place where we can all be refreshed, encouraged and enlightened. Regarding the enlightened aspect, there’s a very unpleasant topic I just want to make sure you are informed about that might alter your choices when you go food shopping.
What are genetically modified foods? Genetically modified foods are foods derived from genetically modified organisms (GMOs). GMOs have had specific changes introduced into their DNA by genetic engineering techniques. (Wikipedia) The concern is, obviously, that these foods may not be safe for human consumption. Most of the processed food that we can buy in the store has at least one genetically modified ingredient in it.
If you want more information about what that means, a quick internet search will bring up more than enough information for you. Some of the most reputable sites include Appetite for Profit and Food Safety News. There is a very (very!) thorough article covering controversies regarding GMOs on Wikipedia here.
And if you’d rather watch a short video on this topic:
Powerful, huh? And I’m glad she ended it with hope.
“We have the ability to effect remarkable change because each and every single one of you has talents and attributes that you are uniquely good at. And when you leverage that with something that you are passionate about, you can effect remarkable change in the health of your family, in the health of your companies, and in the health of our country.” Robyn O’Brien
May I suggest something? If you have a smart phone, listen to her TED talk on your way to work. Or while you take a walk. Or when you’re on your exercise bike (like I did this morning).
Cornmeal. Corn bread. Corn syrup. Cornstarch. Corn chips. Tortilla chips. Corn tortillas. Tacos. Ahh!
Currently, up to 85 percent of U.S. corn is genetically engineered as are 91 percent of soybeans and 88 percent of cotton (cottonseed oil is often used in food products). According to industry, up to 95% of sugar beets are now GE. It has been estimated that upwards of 70 percent of processed foods on supermarket shelves–from soda to soup, crackers to condiments–contain genetically engineered ingredients. (Center for Food Safety)
A Non-GMO Shopper’s Guide, as well as a plethora of information, is available at the Center for Food Safety’s website.
How can all this be simplified?
I believe wisdom says to stay away from processed foods as much as possible and buy organic when you can. Progress, not perfection. 🙂
This is, in my opinion, the best recipe for basic cornbread. The fat content has been reduced from the original recipe, it can be all whole grain, and options for both gluten free and vegan are provided in parentheses.
1 cup milk (dairy and almond both work)
1/4 cup + 1 tablespoon pure maple syrup
1/4 cup light olive or melted coconut oil
1/4 cup unsweetened applesauce
1 egg (or 1 tablespoon milled flaxseed soaked in 3 tablespoons water)
1. Grease 9″ square or round baking pan. Preheat oven to 425 degrees.
2. Mix dry ingredients together in medium bowl.
3. Mix wet ingredients together in separate bowl.
4. Add wet to dry stirring until just mixed.
5. Scrape out into prepared pan.
6. Bake at 425 degrees for 20-25 minutes until a beautiful golden brown.
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I’ve been asked if there is a way to print out a recipe. I’m going to try this print option below. If this doesn’t work for you, let me know and I’ll explore other options.