Vegan Cornbread: It Looks & Tastes Like The Real Thing!
- Published: Thursday, June 9th 2016
- in Recipes
Vegan Cornbread: It Looks & Tastes Like The Real Thing!
Course: sidesCuisine: American, vegetarian, veganDifficulty: MediumServings
12
servingsPrep time
30
minutesCooking time
50
minutesCalories
417
kcalPamela Wasabi’s vegan rosemary cornbread with jam.
Ingredients
- Rosemary Liquid Sweetener
2 cups of water
1 cup of honey or maple syrup
3-4 rosemary sprigs
- Cornbread
2.5 cups of fine cornmeal
1.5 cups of all-purpose gluten-free flour. I recommend using Bob’s Red Mill.*
1 cup of coconut oil, melted
1 cup of rice milk + ½ lemon, squeeze the lemon into the milk
1 cup of rosemary-infused maple syrup or honey (recipe above)
1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons of warm water)
1.5 tsp of baking powder
1 tsp of baking soda
Directions
- Rosemary Liquid Sweetener
- Boil the two cups of water with the honey or maple syrup. Once boiling, add the rosemary sprigs and lower the heat to low. Let it steep for 20 minutes. Then let it cool and store for later use.
- Cornbread
- Preheat oven to 350’ F
- Grease your desired mold with coconut oil. I used a bread loaf mold.
- In a small bowl and with a spoon, mix the ground flax with the water. Set aside.
- In a medium bowl, mix all the dry ingredients — the flours, baking powder and baking soda. Whisk to fully incorporate and set aside.
- In a large bowl, add the rice milk and lemon juice, whisk, then add the rest of the liquid ingredients — the honey, coconut oil, and the flax egg. Whisk thoroughly.
- Add the dry ingredients to the liquid ingredients bowl, and mix with a wooden spoon.
- After mixing, pour the batter into the mold. Do not overfill your mold; leave 1/3 of a gap to the edge to help with even baking.
- Bake for 20 minutes, then turn the mold in the oven to assure equal baking of all sides. Bake for 20 to 25 minutes more. Check the mold with a toothpick — if it comes out clean, then your cornbread is ready.
- Let it cool down before removing from mold — the cornbread will compress a bit and become firmer as it cools down.
- Serve with spicy jams or berry flavor jams, and a drizzle of honey.
Notes
- Not all the gluten-free, all-purpose flours are the same. Each brand manufactures different kinds of blends, which will drastically change the result of your baked good. Stick to the recommended brand in the recipe.
- Calories listed are per serving.
Pamela Wasabi
