Sumptuous Vegan Cornbread
No Eggs and No Dairy, but I can't get enough of this Cornbread. Even better with fresh corn kernels and chopped jalapenos!
No Eggs and No Dairy, but I can't get enough of this Cornbread. Even better with fresh corn kernels and chopped jalapenos!
- Carbohydrate 3.83600277777981 g
- Cholesterol 0 mg
- Fat 3.20103611111111 g
- Fiber 0.266022222237455 g
- Protein 0.357219444444444 g
- Saturated Fat 0.261532777777778 g
- Serving Size 1 1 Serving (11g)
- Sodium 110.767833333435 mg
- Sugar 3.56998055554235 g
- Trans Fat 0.157736944444445 g
- Calories 45 calories
Step-by-step
- Preheat oven to 425°F.
- Combine non-dairy milk and vinegar and set aside.
- Mix cornmeal, flour, sugar or other sweetener, salt, baking powder, and baking soda in a separate large bowl.
- Add non-dairy milk mixture and oil. Stir until just blended.
- Spread batter evenly in a vegetable oil sprayed 9"×9" baking dish. Bake until top is golden brown, 25 to 30 minutes. Serve hot.
The Chemistry of Plant-Based Leavening
Combining soy or rice milk with cider or white vinegar creates an acidic medium that reacts directly with baking soda. This reaction releases carbon dioxide bubbles before the batter enters the 425 degrees Fahrenheit oven. Stir the wet and dry components only until combined. Overworking the flour develops gluten strands and yields a tough crumb instead of a tender structure. Folding in fresh corn kernels or diced jalapenos adds pockets of moisture. Ensure the baking dish is coated thoroughly with canola oil to prevent sticking.Reinventing Day-Two Leftovers
Stale cornbread possesses a firm, dry crumb that excels in savory secondary applications. Cut the cooled squares into cubes and toast them at 300 degrees Fahrenheit for twenty minutes to make croutons for autumn salads. Crumble day-old portions into a cast-iron skillet with vegetable broth, sage, and celery to build a plant-based stuffing. Alternatively, slice the baked block horizontally and crisp the interior faces in a hot skillet for breakfast toasts.Adapting for Dietary Needs
The formulation relies entirely on plant-based lipids and proteins. Substitute barley flour with whole wheat pastry flour to maintain structural integrity without altering the hydration ratio. Granulated sugar provides necessary browning through caramelization, though maple syrup functions adequately when measured carefully against the liquid volume. Keep baked portions wrapped tightly at room temperature for up to two days.
