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Everybody wants a superb cornbread recipe to go along with chili, soup, BBQ bean bowls, and black eyed peas. And this, pals, is it! Say hi there to the BEST vegan cornbread!
Simply 10 components required for this simple, fluffy recipe. Allow us to present you the way it’s achieved!
Origins of Cornbread
Cornbread is a hotly debated subject and we don’t declare to be specialists on its origin! However based mostly on our analysis, it appears that evidently the idea could have originated from a Native American dish known as cornpone that was made with easy components like cornmeal, water, and salt (supply).
Through the colonial period, cornmeal was an necessary ingredient and supply of sustenance for enslaved people. It doubtless grew in recognition throughout these instances and recipes advanced based mostly on private preferences and ingredient availability. It’s now widespread all through the US however is particularly related to Southern delicacies.
The next is our plant-based model, which resembles the flavors we grew up with and beloved.
Easy methods to Make Vegan Cornbread
The bottom for this recipe is a combination of advantageous cornmeal and all-purpose flour. We want utilizing advantageous cornmeal over medium grind for finest texture, however both will work.
For a “buttermilk” impact, we mixed almond milk and lemon juice (or apple cider vinegar). And rather than eggs, we opted for our trusty flax eggs for binding and a vitamin enhance.
Cane sugar and applesauce are each used for sweetness. Whereas cane sugar helps obtain a crumbly texture, applesauce provides moisture and pure sweetness.
Baking soda supplies leavening and sea salt provides further taste.
We hope you LOVE this vegan cornbread! It’s:
Fluffy
Moist
Comforting
Completely candy
Versatile
& The BEST!
It’s good for serving alongside chili, soup, BBQ bean bowls, and black eyed peas or having fun with as a scrumptious snack! It additionally works effectively when made into stuffing or croutons.
Extra Cornbread Recipes
If you happen to do this recipe, tell us! Depart a remark, fee it, and don’t neglect to tag a photograph #minimalistbaker on Instagram. Cheers, pals!
Servings 9 (slices)
- 1 ½ batches flax egg (1 ½ Tbsp (11 g) flaxseed meal + 4 Tbsp (60 ml) water as original recipe is written)
- 3/4 cup unsweetened plain almond milk (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
- 1 tsp lemon juice or apple cider vinegar
- 1/2 tsp baking soda
- 1/3 cup vegan butter, melted (we like Earth Balance)
- 1/2 cup organic cane sugar or granulated sugar
- 2 Tbsp unsweetened applesauce
- 1/2 tsp sea salt
- 3/4 cups fine yellow cornmeal (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
- 3/4 cups unbleached all-purpose flour (plus 1 Tbsp as original recipe is written // adjust if altering batch size)
- Preheat oven to 350 degrees F (176 C) and grease an 8×8-inch baking dish (adjust number/size of baking dish if altering batch size).
Prepare flax egg in a small bowl and let set for a few minutes to achieve an “eggy” texture. Measure out almond milk, add lemon juice, and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce and flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
Add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That’s what you’re going for.
Add batter to prepared dish(es) and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into center comes out clean.
Let rest in the baking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
- Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. It would be excellent with our 1-Pot Red Lentil Chili or Easy Instant Pot Chili (Vegan, Oil-Free).
*Note: You can learn more about the origins of cornbread here.
*Recipe heavily adapted/expanded from my Vegan Cornbread for 2.
Serving: 1 slice Calories: 200 Carbohydrates: 30.6 g Protein: 2.6 g Fat: 7.9 g Saturated Fat: 4.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 246 mg Fiber: 1.6 g Sugar: 11.6 g
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