Vegan Cornbread: Any American knows that Halloween is the kick off for the big holiday season. For my family, this year is the mark of our first Halloween as plant based eaters. This meant it was time to forgo my traditional Martha Stewart cornbread recipe that I’ve used for years! This year it had to be vegan. No butter, no milk, no eggs. I was in a bit of a panic wondering how the “new” cornbread was going to taste for my annual (vegan) chili gathering. As it seems this is going to be the year for ‘firsts’. My first ‘vegan’ chili, my first ‘vegan’ cornbread, my first ‘vegan fall gathering’…my first vegan Thanksgiving!
With only being four months into eating a plant based diet, I’ve been trying various new recipes and doing quite a bit of experimenting with vegan baking. My first impression is that most recipes have been quite simple. I have yet to use my kitchen-aid mixer, and have only been using a metal bowl and a hand whisk. This being said, there’s no butter to cream up, and no eggs to whip. In addition, you’ll find in many of the animal-free recipes wheat flour is minimized. Adding nuts, seeds and alternative forms of flour is quite simple, healthy and relatively common.
Starting new traditions
This cornbread recipe was with no exception to my new findings. The ingredients all mixed by hand with ease, and I had no problem with the baked bread sticking to the pan. It was all quite pleasant. Along with the taste of this delicious cornbread, it was light, fluffy and had a nice sweet undertone, which compliments cornbread perfectly. With our new eating lifestyle, I must say…this transition to vegan cornbread has been a rather easy, pleasing and delicious experience. I’d recommend it for your night of 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
- 1/3 cup oil a light flavored oil such as canola
- 1 tsp coconut oil for bake pan