Why would one need TWO cornbread recipes you may ask?
Yes, I already have a recipe for Country Vegan Cornbread, so why would I need another one?
Well, because as many people have told me (and they were right by the way), that sugar and flour are only used for that sweet, cake-like cornbread that’s popular up here in the North.
THIS recipe is all about the SOUTH, meaning it’s just like grandma used to make in her little trailer in Kentucky.
No flour.
No sugar.
No eggs.
Just dense, crumbly, 100% gluten-free, cornbread, made in a cast iron skillet.
Well…..almost like grandma used to make. It IS Vegan Cornbread, so hold the bacon grease please.
The Gluten Connection
As I have mentioned before, I have been having some pretty harsh headaches, and they have been going on far too long for me to ignore. When I started getting 4-5 a week, I knew I had to do something.
So I went to the doctor.
Turns out the good doc didn’t have a clue either. But I did get an MRI which was an experience in a class all by itself. And I also scored a few bottles of pills that will knock out a fully grown elephant in nothing flat. Yay happy pills.
But obviously pills aren’t the answer either.
And that’s when I happened on an article that listed symptoms of gluten intolerance, and I had a lot of them.
Oh sure, they weren’t actually symptoms until I read the article. Digestive issues? Everyone has those. Fatigue? I DO work nights. Inflammation? Chalked it off as just getting older. Headaches?
See what I was doing? Separately I could write off each and every symptom as normal everyday living, but grouped together….well they could mean I have a gluten sensitivity. Especially since you could easily say that ever since I became vegan I started eating a LOT of bread.
It was all beginning to make sense. SO…..I am going to try a 30 day elimination diet – no bread, no gluten, and hopefully – no headaches.
I know huh, who woulda thought.
But anyway, this is the reason for a 2nd cornbread recipe.
But we warned, this is NOT a fluffy, sweet corn cake like my other recipe. This is a dense, crumbly, dry as a bone, cornbread perfect for crumbling up in a big bowl of soup or chili (or I guess in a big glass of Vegan Buttermilk if you’re into that sort of thing).
Speaking of chili……..before you ask – here’s my recipe for the Best Damn Vegan Chili Ever. (yes, it really is)
Enjoy!
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 8 slices
- 2 cups cornmeal
- 2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups unsweetened almond milk
- 2 tsp apple cider vinegar
- Preheat oven to 450 degrees
- Whisk vinegar in almond milk and set aside
- Mix dry ingredients together in a large bowl
- Pour in milk and stir to make a batter
- Pour into a well seasoned cast iron skillet.
- Or line baking pan with parchment paper.
- Bake for 20 minutes
