There’s just nothing more comforting on a chilly, rainy day than curling up with a nice warm bowl of soup and a big ole hunk of fresh, hot out of the oven, Country Vegan Cornbread.
Just like mama used to make.
You see, mama wasn’t vegan, so I know her traditional cornbread used a few unhealthy ingredients, like full-fat buttermilk and lots of oil.
Not to mention the whole thing was usually slathered down with butter too….
But NOW we’re watching our health a little more closely, and we don’t use dairy or oil anymore, do we?….
Does that mean giving up cornbread forever? Not a chance.
We can duplicate that same, good ole southern flavor without using any of those artery clogging ingredients…..and it tastes just as good if not better.
Yes mom, there is a way to make down-home cornbread without the dairy, without the butter, and without the oil. And it’s just as moist, and crunchy, and – well – corny – as you used to make.
Country Vegan Cornbread
First we’re going to make Vegan Buttermilk by whisking Unsweetened Almond Milk and Apple Cider Vinegar together. Set it aside for now and allow it to ‘curdle’ while we mix the dry ingredients.
Thoroughly mix all the dry ingredients together in a large bowl, and with a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup. The creamed corn is optional but does add a nice bit of texture.
Now, add the buttermilk and stir just long enough to combine. Don’t overdo it.
Now that the batter is done you can pour it into the pan of your choice. I like to use my seasoned iron skillet. You could also use a cake pan or muffin tin. Line whatever you’re using with parchment paper to prevent sticking.
Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean
Perfect, southern style cornbread.
Now I know some people don’t like sweet cornbread like I do….so feel free to adjust the amount of sweetener (Maple Syrup) to your own individual taste.
This recipe reminds me so much of my mom who sadly passed away in 2009.
My mom was born and raised in the backwoods of Kentucky and I can still remember visiting my grandma who still lived in the exact same area. The same area I was born as well.
All you could see from my grandma’s front porch was miles and miles of knobs, corn fields, and tobacco fields. There were cows, pigs, and chickens too, and I can still remember my Uncle’s mangy blue tick hounds who for whatever reason all had one syllable names…
For all you yanks – a knob is a small, rolling hill.
Mom loved cornbread and would always crumble it up into her big glass of buttermilk and eat it with a spoon, along with her Soup Beans of course.
Looking back I can see how her southern influence rubbed off on me as I still use many of the same recipes…just tweaked of course for my healthier lifestyle.
Ah the memories of country living…..miss you mom, and thanks.
Serves: 8 slices
- 1 cup of cornmeal
- 1 cup of bread flour
- 2 tablespoons of sugar
- 1 tablespoon of baking powder
- 1 cup unsweetened almond milk
- 2 teaspoons apple cider vinegar
- ¼ cup unsweetened applesauce
- 2 tablespoons maple syrup
- 8 oz can of creamed corn (optional)
- 1 teaspoon salt
- Whisk the milk and vinegar together and set aside
- Sift the dry ingredients together into a large bowl and mix thoroughly
- With a large spoon or rubber spatula, slowly stir in the applesauce,maple syrup, and corn
- Add the milk and stir just long enough to combine
- Pour batter into a parchment lined pan, seasoned iron skillet, or muffin pan.
- Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean