Vegan Cornbread

Cornbread was the first thing I can remember baking. I watched my great-grandmother a.k.a Nanny whip up scratch-made Johnny cakes and cast iron cornbread with ease plenty of Sundays. I took after her love for cornbread. Any weekend that I wasn't at her house, I used Jiffy as a quick and easy remake of her creations. 20 years later, the idea of cornbread is just as excited as it was as a child.

Here we have a cornbread recipe with a savory and sweet version if you want to mix it up a bit!

 

bcb vega cornbread

Ingredients

DRY

1 1/4 c cornmeal

2 1/2 c Unbleached All-purpose flour

3 tbsp baking powder

3 tbsp cane sugar*

1 1/2 tsp salt

 

1 3/4 c water or non-dairy milk *

1/2 c melted coconut oil*

2 tbsp vinegar

*CHECK CHEF NOTES BELOW

Savory variation

Add 1-1 1/2 c lightly cooked leeks (cooking directions below)

1 tbsp nutritional yeast

2 tsp garlic powder

Sweet variation

Add 1/4 c cane sugar

Juice and zest of 2 lemons

1 tsp vanilla

 

Instructions

1. Preheat oven to 335° F if using convection oven, 350°F if using conventional oven.*

2. Grease 8x8 pan with oil or cooking spray. If using a muffin tin. Line muffin tin with cupcake liners.

3.In a large bowl combine all dry ingredients. Using a spoon or whisk, stir to incorporate ingredients evenly.

4. In a separate bowl, combine all wet ingredients.

5. Add dry ingredients to wet ingredients. Stir for 2-4 minutes, making sure to stop and scrap down excess batter from the sides and bottom of the bowl. The batter will come together quickly and will be quite thick.

6. Once batter is free of any lumps, add batter to 8x8 pan. If using a muffin pan add 3 heaping tablespoons of batter to each cupcake liner.

7. Bake 8x8 pan for 20-30 minutes. Muffins cook for 15-20 minutes. Cornbread may brown slightly (specifically if non-dairy milk is used). Use a small knife or skewer and insert into middle of pan. If it comes out clean, it is done. Let cool for at least 20 minutes.

Savory version

Follow recipe until step 5. To a medium sauté pan add a tablespoon of oil on medium heat. Add leeks and cook for 3 minutes. Continue recipe. Once batter is mixed, fold in garlic powder & nutritional yeast. Add to desired pan and cook as directed.

Sweet version

Wash and towel dry lemons. Using a zester, zest lemon peel then cut in half and squeeze juice. Add lemon zest and juice, vanilla and cane sugar to wet ingredients. Cook as directed.

Chef Notes

*Non-dairy milk will make the cornbread richer and more moist. We suggest oat milk, coconut milk, or cashew milk if you'd like the extra boost!

*We used virgin coconut oil for this recipe. If you do not want a coconut flavor, feel free to use a neutral oil such as refined coconut oil, safflower oil, or grapeseed oil.

*If you'd like to use an alternative sweetener such as maple syrup or agave nectar, please subtract the exact measurement of water or non-dairy milk that substitute for the maple or agave.

3 tbsp of cane sugar = 3 tbsp maple syrup subtract 3 tbsp water or non-dairy milk.

*All ovens are different. We use the temperatures stated above based on our oven, a gas convection oven. It tends to run a litter hotter so we cook on a lower temperature. Please base your temperature on your oven, you know it best!

 

 

 

 

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