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.

Ingredients

200g plain flour

150g cornmeal (course polenta)

50ml maple syrup (you could use honey or agave but the maple was perfect)

275ml soya milk

125ml applesauce

1 flax egg (1T ground flax +3T water soaked together for about 10 min before adding)

10g baking powder

2g bicarbonate of soda

 

1. Mix all the wet ingredients together in a mixer or blender.
2. Add the dry ingredients one at a time to the wet mixture.
3. 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.
4. 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.

Serve this with baked beans, chilli or just in place of a bread roll.  I actually did like this version of cornbread.  For me I think it was the maple syrup in place of honey that made the difference but it might have just been growing into the flavour. I am showing two meals to show both the cake style and the muffin style.