Hi there! I hope my fellow East Coasters are staying warm and safe in the big snowstorm. What a winter we’ve had already and it’s only the beginning of January! Yikes. Anyway, I wanted to follow up yesterday’s chili post with a recipe for cornbread since the two so often go hand in hand. I was planning to include the cornbread recipe along with the chili, but the first version I made was just not up to snuff and I wanted to tweak it before sharing. In my first attempt, I tried going the no oil route and used apple sauce in its place. While this swap works in many recipes, like brownies, it did not work for this cornbread. It turned out waaay too dry and crumbly. I also used too large of a pan (13×9), which resulted in slices that were a bit too thin for my liking. For my second attempt, I used coconut oil and a smaller 9×9 pan, and the result was just what I was going for–moist, hearty, and delicious!
Most cornbread recipes, like the original recipe I used as inspiration, call for cornmeal and regular wheat flour, but I opted for oat flour instead of the wheat to keep the cornbread gluten free. You could go either way. I topped it with a pat of Earth Balance (admittedly not as large as in these photos) but a vegan maple butter would be even better! Like the majority of things I make, this is super easy to whip up and won’t leave you with a stack of dishes to wash at the end. I hope you try it and enjoy!
- 2 cups unsweetened almond milk
- 1.5 tbsp apple cider vinegar
- 2 cups cornmeal
- 1 cup oat flour
- 2 teaspoons baking powder
- 1/2 tsp salt
- 1/2 cup coconut oil, melted
- 1/4 cup maple syrup
- Preheat oven to 350.
- Mix the almond milk and apple cider vinegar together in a bowl and let sit for 5-10 minutes.
- In a separate bowl, mix the cornmeal, oat flour, baking powder, and salt together.
- Warm the coconut oil in the microwave (or on the stove) until it’s melted. Add the coconut oil and maple syrup to almond milk/vinegar mix and stir well.
- Add the oil mixture to the dry mixture and stir until well mixed. Pour the batter into a greased (I used coconut oil) 9×9 pan and bake for about 45-55 minutes, until bread is firm.
*Adapted from Isa Chandra’s Vegan Cornbread
Note: To store this, make sure to use an airtight container or wrap it extremely well. I simply put a piece of tinfoil over the leftovers kind of haphazardly and it dried out pretty quickly. Don’t be lazy like I was!