Classic Homestyle Cornbread (Vegan)
- Oct 27, 2017
- 3 min read
Just the thought of cornbread brings back a lot of very fond memories of my childhood. This is one recipe my mom definitely perfected back in the day. I remember getting so excited whenever she would make cornbread because she never made it often. But once in awhile, it would be a nice little treat for us as kids and especially all the cousins whenever we'd have family gatherings. She made it in such a way that it was super moist and light, yet still have that very mild bit of density that you'd expect in classic cornbread.
Interestingly, while I started cooking around the age of 9, she never had me try making cornbread growing up. Of course today, I make it quite often because the kids absolutely love this recipe simply because it's delicious! I actually love this classic cornbread as my "dunker" for soups, stews and particularly as my "sopper" for The Best Vegan Chili.
The kids particularly love it even more whenever I'd cube and toast them to top with our Creamy Tomato Basil Soup. These delectable little toasted cornbread cubes are also fantastic over a salad for a slightly sweet crunch factor. I have to warn you though, kids will completely kill an entire tray of these cornbread cubes if you don't limit them... Yes, they are that easy for kids to inhale in one sitting, ha!
In perfecting this very same recipe that my mom made as a child, except it being the vegan version of course, I modified certain ingredients and measurements in order to recreate the classic cornbread I so loved as a child to enjoy today with my own kids.
First, to highlight the classic cornbread, I wanted to incorporate actual corn kernels into the cornbread with a blend of a medium grind cornmeal. I feel this better defines the classic cornbread with every bite since this will add overall texture of the cornbread. I made it moist and light by making sure that I didn't over-mix the batter, particularly since I'm using All Purpose flour in the recipe. If anything, I made sure to only fold the batter rather than actually mixing the ingredients together too heavy-handedly. The cornbread will definitely turn out tougher if you over-mix the batter, so be careful not to over-mix!
You have to try this recipe because I'm certain you and everyone else around you are going to inhale this classic cornbread, just as my two little ones do every single time I make this wonderful classic treat!
Your turn!
What are your favorite childhood treats that you still love today? Obviously cornbread is top on my list, but I would also have to include my family's New Orleans Style Bread Pudding with White Chocolate Rum Sauce (of which we still have today at almost every Thanksgiving and Christmas family gathering) and Crispy Vietnamese Crepes.
Let me know your childhood favorites are in the comment section below! I'd love to see if I can help veganize these dishes for you if you haven't done so already. Also, let me know how your classic homestyle cornbread turns out after trying this recipe in the comment box below. I'd love to hear from you!
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CLASSIC HOMESTYLE CORNBREAD (VEGAN)
Ingredients
time 55 m servs 12
1 cup medium grind cornmeal
1 cup all purpose flour
1/4 cup organic cane sugar
4 teaspoon baking powder
3/4 teaspoon salt
1 cup cashew milk
1/4 cup coconut oil
1/3 cup whole kernel corn 6 tablespoons aquafaba (liquid from your can of garbanzo beans)
Directions
prep 15 m bake 20-25 m ready in 40 m
1. Preheat oven to 425 degrees. Using a mixing bowl, whisk together the cornmeal, flour, baking powder and salt. In another separate mixing bowl, add the sugar, coconut oil, cashew milk and aquafaba. Whisk together, then add the wet ingredients to your dry ingredients. Add the corn and fold the batter rather than mixing as this may cause the cornbread to turn out tougher. Only fold the batter enough to incorporate all the ingredients.
2. Spray your 8 X 8 inch square baking dish with non-stick cooking spray and pour the batter into the pan. Spread the batter into an even layer, bake in preheated oven until toothpick inserted in the center comes out free of batter, about 20 - 25 minutes. Cool slightly before cutting and serving.
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