we all have our vices...
No-Fail Vegan Cornbread
No-Fail Vegan Cornbread
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| I dare you to not eat it all. |
I'm not going to lie. I ate an entire pan of this yesterday, and another is in the oven as I type this. It appears I may have a problem. I recognize that as far as vices go vegan cornbread is a pretty innocuous one, though complaints have begun to surface from other members of the household for my lack of "sharing skills". Hence batch number two. This is a pretty bad-ass recipe; you should make it. Its the perfect blend of sweet and savory and is a wonderful side for that vegan chili I posted yesterday.
The decision was made to stock up on local corn at the end of the season this year and freeze it up for winter use. Brilliant, right? Not so much. Only once this was done did I realize I'm not a super big fan of frozen corn. What to do? Cornbread! A 1/2 cup of fresh or frozen corn kernels really makes this recipe sing.
No-Fail Vegan Cornbread Recipe
1/2c whole wheat flour
1/2c all purpose flour
1c cornmeal
1/4c vegan sugar
1tbsp ground flax seed
3tbsp hot water
1tbsp baking powder
1c non dairy milk
1tsp white vinegar
1/2tsp salt
1/4c olive oil
1/2c corn kernels, fresh
or frozen
Preheat oven to 400 degrees then grease a 9" square baking dish.
Prepare your vegan buttermilk:
Measure out 1 cup of non dairy milk, add 1tsp white vinegar.
Stir gently and set aside for 10 minutes and allow to curdle.
Prepare your flax egg:
Combine ground flax seed with the 3tbsp of nearly boiling water.
Whisk mixture well and set aside.
Allow to sit until cooled and thickened, about 10 minutes.
In a medium mixing bowl combine flours, cornmeal, sugar, baking powder and salt.
Whisk together.
Add olive oil, vegan buttermilk, flax egg mixture, and corn kernels.
Stir well until all ingredients are combined.
Spread mix evenly into greased baking dish.
Bake on center oven rack for 20-25 minutes,
or until top is lightly browned and cake tester comes out clean.
Allow to cool then EAT!
The decision was made to stock up on local corn at the end of the season this year and freeze it up for winter use. Brilliant, right? Not so much. Only once this was done did I realize I'm not a super big fan of frozen corn. What to do? Cornbread! A 1/2 cup of fresh or frozen corn kernels really makes this recipe sing.
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| Homemade hempmilk turning into vegan buttermilk. |
1/2c whole wheat flour
1/2c all purpose flour
1c cornmeal
1/4c vegan sugar
1tbsp ground flax seed
3tbsp hot water
1tbsp baking powder
1c non dairy milk
1tsp white vinegar
1/2tsp salt
1/4c olive oil
1/2c corn kernels, fresh
or frozen
Preheat oven to 400 degrees then grease a 9" square baking dish.
Prepare your vegan buttermilk:
Measure out 1 cup of non dairy milk, add 1tsp white vinegar.
Stir gently and set aside for 10 minutes and allow to curdle.
Prepare your flax egg:
Combine ground flax seed with the 3tbsp of nearly boiling water.
Whisk mixture well and set aside.
Allow to sit until cooled and thickened, about 10 minutes.
In a medium mixing bowl combine flours, cornmeal, sugar, baking powder and salt.
Whisk together.
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| Frozen corn kernels, being incorporated into batter. |
Stir well until all ingredients are combined.
Spread mix evenly into greased baking dish.
Bake on center oven rack for 20-25 minutes,
or until top is lightly browned and cake tester comes out clean.
Allow to cool then EAT!
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| Vegan cornbread, fresh out of the oven. |
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