I didn’t grow up eating cornbread. While living in Texas when my kids were small my youngest, Katie, fell in love with cornbread prompting me to have a go a couple of times. Still wasn’t a big fan and stopped trying to Katie’s chagrin. I only decided to have another go because I was making my baked beans recipe and I knew that cornbread was a good accompaniment to it.
I found a few recipes online but they were not whole foods plant based so I modified what I found. There really wasn’t anything original left at the end of it so I consider this one mine.
200g plain flour
150g cornmeal (course polenta)
50ml maple syrup (you could use honey or agave but the maple was perfect)
275ml soya milk
1 flax egg (1T ground flax +3T water soaked together for about 10 min before adding)
10g baking powder
2g bicarbonate of soda
- Mix all the wet ingredients together in a mixer or blender.
- Add the dry ingredients one at a time to the wet mixture.
- Pour or spoon batter into a muffin pan to make 12 corn muffins or use a 20cm wide baking dish like you would use for a cake. Springform works well for this.
- Bake at 170C / 350F for about 20 minutes or until a toothpick comes out clean.
I made mine into muffins the first time but forgot to take pictures except of the finished meal. I have gone back and made the recipe again in order to add pictures so can show it in a cake pan form. I guess that works out in the end as you get to see your options.