It’s finally here!
Wind, rain, pumpkins, and chilly mornings so cold you just want to curl up with another blanket (or dog or two) and stay in bed!
Yep. Fall is officially here. And that means one thing….
It’s SOUP TIME!
There’s just nothing more comforting on a chilly, blustery day than curling up with a nice warm bowl of soup and a big ole hunk of fresh, hot out of the oven, country cornbread. Just like momma used to make.
Well….sort of.
Momma wasn’t a vegan, so I know her’s had full-fat buttermilk and lots of oil. Not to mention the whole thing was usually slathered down with butter. Hmmm. the Paleo’s would love that.
Anyway this is a whole new generation (and I live in Portland) so this is VEGAN CORNBREAD.
Yes mom, there is a way to make down-home cornbread without the dairy, without the butter, and without the oil. And it’s just as moist, and crunchy, and – well – corny – as you used to make.
(Sorry mom and yes I’m getting enough to eat…)
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 8 slices
Serving size:
Calories:
Fat:
- 1 cup of cornmeal
- 1 cup of bread flour
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- 1 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- ¼ cup unsweetened applesauce
- 2 tablespoons maple syrup
- 8 oz can of creamed corn
- 1 teaspoon salt
- Whisk the milk and vinegar together and set aside
- Sift the dry ingredients together into a large bowl and mix thoroughly
- With a large spoon or rubber spatula, slowly stir in the applesauce,maple syrup, and corn
- Add the milk and stir just long enough to combine
- Pour batter into a prepared pan or iron skillet
- Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean
