Breads & Sweet Treats

Vegan Cornbread

January 18, 2015

vegan cornbread

I used to think that summer was the only time that I craved the mountains, but boy has my heart been singing about home these days. I am trying to take it one breath at a time. Kevin and I both have the same feeling about the cold – escape! We try to go for runs outside when we can + adventure out when possible, but the real bitter cold days leave us curled up on the couch with tea + cookie experiments.

The other night I could not get warm, so I made some spicy lentil soup. I guess I like to stay true to my carbohydrate roots, because I firmly don’t believe in soup with bread – or crackers – or something with W H E A T! I didn’t have a lot of time + my sister and I have been talking more about our great grandma’s southern cooking – everything drenched in grease + honey. She used to make us potato soup + cornbread in the cast iron skillet. So, with a pot full of soup I set to piecing together a cornbread recipe that had some semblance of home.

I know this recipe for quick bread is older than my great grandparents, but I always put the two together. There is no replacing buttermilk, let’s be honest – but can’t just isn’t in my vocabulary. I love when we go to dinner parties and somebody tosses me a new challenge – I bet you C A N ‘ T possibly make T H I S vegan! I’m usually up to the task + happy to deliver a rebuttal in the form of food.

Forego the desire to complicate things with this recipe, stick to the basics. I think I might try caramelized onions on the bottom of the pan next time, but for this round I stuck to the basics. B U T T E R Y and drenched with M A P L E   S Y R U P!

– Vegan Cornbread –

vegan cornbread

2 cups cornmeal
1 cup unbleached all-purpose flour
2.5 tsp baking powder
1/3 cup vegan butter
2 tbs maple syrup
2 cups almond milk
2 tsp apple cider vinegar
1 tsp salt

Preheat oven to 350° + butter the cast iron skillet.

You can’t replace buttermilk, but you sure can try. In a small bowl, whisk together non-dairy milk like almond, soy, or cashew with 2.5 tsp of apple cider vinegar. Set aside.

In a large bowl, mix together the dry ingredients. Add butter + maple syrup, along with milk mixture. Stir for 2-3 minutes and pour into greased cast iron skillet. Bake for 20-25 minutes, or until lightly golden.

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