The Corniest Cornbread
I’ve been trying to get a vegan, oil-free yet rich-tasting cornbread right for several years now and have finally nailed it! Keep it sweet or make it sassy by adding jalapeno!
PRINTABLE RECIPE HERE:
Vegan Cooking Level: Intermediate
Corn Bread Ingredients
2 tbsp flax meal
½ c. maple syrup
1 ½ c. corn meal (medium or fine NOT COARSE grits)*
1 ½ c. oat flour (can be ground from any oats)
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
½ c. corn cream (below)
1 cup almond milk
1 lemon, juiced
Optional: slivered jalapeno
Optional: additional ¼ to ½ c. corn kernels, drained or thawed
Optional: Sprinkle with granulated sugar
Corn Cream Ingredients
1 14-oz. can of corn, drained
1 tbsp almond milk
½ tbsp lemon juice
Step 1: Preheat oven to 375 degrees F. Grind any cornmeal or oats in the blender first (and save any additional in jars for more baking later!) No need to wash or rinse.
Step 2: Combine flax meal and syrup in a separate small bowl to gel for 5 minutes. Combine the 1 cup almond milk and 1 juiced lemon in a liquid measuring cup and whisk to create plant-based "buttermilk" (as you will notice the lemon will curdle the milk). Segt both aside.
Step 3: Make the corn cream. Place the 3 Corn Cream ingredients into the high speed blender and blend until smooth and creamy, about 1 minute on high. Scrape down and blend for 20-30 more seconds. This makes exactly 1 cup so separate into ½ c. measures and use 1 half-cup corn cream for this recipe and freeze and save the other for making this corn bread again!
Step 5: Place into 9" pie plate and add any desired jalapenos on top or stir throughout and bake at 375 degrees F. for 25-30 minutes until slightly browned at edges, firm in the center and dry when a knife is inserted.
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