Vegan Cornbread: Any American knows that Halloween is the kick off for the big holiday season. This year though is going to be different for myself and my family-as this year, we are recent vegan converts. What does this have to do with cornbread you ask? Well, it means I was in pursuit of converting my traditional Martha Stewart cornbread recipe to vegan! No simple task either, as I’ve relied on my MS recipe for years and loved the result. Cornbread is not easy, and I’ve had plenty of failures. It can be dry, hard and can fall apart. Trying a new recipe out the day of an event isn’t always the wisest choice, but this year, I had no choice! It was adapting my usual recipe to the ‘new-norm’, vegan version.
But I wasn’t too nervous, as I’ve discovered that vegan baking has been for the most part perfected. In addition, I’ve found it all to be rather easy. With out using eggs or butter, the mixing usually requires nothing more than a whisk. I’ve retired my Kitchen-Aid mixer to the corner and I’ve cut my prep time and clean up time nearly in half. This recipe you’ll find is in the “easy” category, but the results it delivers are out of this world! Really.
Starting new traditions
The most challenging part of this recipe is deciding if you should do “muffin” form, or pan form. I tend to do both, thus doubling my recipe. Especially if I have a chili night, or if I’m making it for a special occasion like Thanks Giving, there can never be too much cornbread! This is the perfect balance of flour, cornmeal and sugar. Not too sweet, not too dense, and very much on the light and airy side. The results of the cornbread are really so delicious, I’d almost guarantee that unless told, NOBODY would ever be able to guess they are vegan! Add this recipe to accompany any dish, but it especially goes great with chili, soup, or just because. Next stop…Thanksgiving.
- 1 1/4 cup wheat flour
- 1 cup cornmeal fine texture or coarse
- 2/3 cup sugar
- 1 tsp salt
- 1 TBS baking powder
- 1 1/4 cup oat milk or your favorite milk alternative
- 1/4 cup oil a light flavored oil such as canola
- 1 tsp coconut oil to line the pan or muffin tray
- Heat oven to 200C and oil your 9×9 square baking dish with a bit of coconut oil
- in a metal bowl, combine your ingredients and whisk.
- pour into baking square or into your individual muffin forms.
- bake on convection heat for 20 minutes. Take out, cool then cut
- serve in a basket, and enjoy along with a meal