A perfectly sweet cornbread which is made with whole corn kernels. This cornbread is delicious, sweet, crunchy, and 100% vegan! Enjoy it warm with some vegan butter!
Send some love to lovingitvegan.com where we found this recipe!
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A perfectly sweet cornbread which is made with whole corn kernels. This cornbread is delicious, sweet, crunchy, and 100% vegan! Enjoy it warm with some vegan butter!
Send some love to lovingitvegan.com where we found this recipe!
Preheat the oven to 400 degrees fahrenheit (200 degrees celsius).
Sift the all purpose flour into a mixing bowl and add the cornmeal, baking powder, baking soda and salt.
Add the apple cider vinegar to the soy milk and set aside.
Prepare your flax egg by mixing 1 Tbsp Ground Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute.
Melt the vegan butter in a pot on the stove with the brown sugar.
When the sugar is dissolved and butter melted, remove from the heat and whisk in the maple syrup, and the soy milk and apple cider vinegar mix.
Pour the wet ingredients in with the dry.
Add the flax egg.
Using a hand whisk remove any lumps.
Lastly add the whole sweet corn pieces and mix in.
Pour the batter into a loaf pan (9×5 inch/22x12cm) that has been greased with coconut oil and lined with parchment paper at the base.
Cook for 30-45 minutes or until a toothpick inserted into the center comes out clean.
Notes
*For the best accuracy in this recipe – weigh the ingredients using a digital scale. When I say ‘heaped cup’ for the cornmeal, I mean it must be to the brim, not above the brim. The All Purpose Flour must be measured correctly – spooned into a measuring cup and then leveled off at the top, then add 3 Tablespoons. Or simply weigh it out for the best accuracy.
*The cooking time for this can vary a lot. On one occasion it took 45 minutes for a toothpick to come out clean, on another occasion it was done in 30 minutes. So just bear this in mind and be flexible.