This vegan cornbread is a perfect companion to all sorts of bean stews and chilis. Consider adding the optional chilies and nondairy cheese, which give this pan bread a moist texture as well as a major yum factor. And since cornbread is only as good as it is fresh, see how to to turn any leftovers into a delicious stuffing for a subsequent meal. This makes one 9-inch pan bread (12 servings) or 1 dozen muffinsRecipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photo by Hannah Kaminsky.
Corn Kernel Cornbread or Muffins
- 1 cup cornmeal preferably stone-ground
- 1 cup whole-wheat pastry flour or spelt flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup applesauce
- 2 tablespoons extra-virgin olive oil
- ⅓ cup unsweetened nondairy milk of your choice or more as needed
- ½ cup frozen corn kernels thawed
- 1 small hot fresh chili pepper such as jalapeño, seeded and minced, or one 4-ounce can diced mild green chilies (optional)
- 1 cup grated nondairy cheddar-style cheese optional
- Preheat the oven to 400ºF.
- Combine the first five ingredients in a mixing bowl and stir together.
- Make a well in the center of the dry ingredients. Pour in the applesauce, oil, and
- nondairy milk. Stir until well combined, adding more nondairy milk if needed to make a smooth, slightly stiff batter. Stir in the corn kernels and the chilies and cheese, if desired.
- Pour the batter into an oiled 9 × 9-inch baking pan or divide among a foil-lined 12-cup muffin tin. Bake for 20 to 25 minutes, or until the top is golden and a knife inserted in the center comes out clean.
- Let cool until just warm. Cut the pan bread into 12 sections; for muffins, transfer them to a serving plate, leaving them in the foil liners.
Per serving or muffin: Calories: 104; Fat: 3g; Protein: 2g; Carbs: 18g; Fiber: 2g; Sodium: 340mg
Leftover Cornbread Skillet Stuffing
Heat a small amount of olive oil in a medium skillet. Sauté a chopped onion and two diced celery stalks until lightly browned.
Crumble leftover cornbread (I usually use ⅓ to ½ a pan) into the skillet. Drizzle with ½ to 1 cup vegetable stock or water—just enough to moisten the crumbs without making them mushy.
Season with 2 to 3 teaspoons salt-free all-purpose seasoning blend or any other kind of seasoning you enjoy, then stir in about ¼ cup chopped fresh parsley and, if you like, a couple of thinly sliced scallions. Cook over medium-high heat, stirring frequently, until the mixture is touched with golden brown here and there. Season with salt and pepper.
- Here are more Vegan Quick Breads.
Thanks for making this recipe - it was inspiring in a version I made adapted from your book "Vegan Holiday Kitchen" with Susan Voisin!
I've been tinkering with bread ingredients after reading research papers in academia, industry, and government
to reduce acrylamide in the final baked product.
Basically, replaced the aeration/leavener with sourdough starter, replaced the
milk with Forager Cashewgurt and aquafaba I made from boiling washed sprouted beans,
replaced the applesauce with cantaloupe and finely ground chia seeds,
replaced some of the flour with finely ground oats, added wheat gluten,
and didn't add oil.
The aquafaba, wheat gluten, and "chia-egg" were following one of Susan Voisin's
wheat bread recipes.
Delicious moist cornbread/sourdough bread hybrid!
forgot to add that I used long fermentation times too to reduce the final acrylamide