Thanksgiving is right around the corner and I’ve been wanting to make a vegan cornbread recipe for years for our blog in English.

Cornbread is a classic at Thanksgiving dinner and is usually eaten as a side dish to accompany savory dishes, even though it is a mix between a bread and a cake.

Ingredientes

Scale

  • 1 taza de harina blanca (125 g)
  • 1 taza de polenta o harina de maíz amarilla (125 g)
  • 1/2 taza de azúcar moreno, de caña o de coco (90 g)
  • 1/4 cucharadita de sal
  • 1/2 cucharadita de bicarbonato
  • 1 cucharada de levadura química
  • 1/4 taza de mantequilla derretida o aceite (65 ml ó 4 cucharadas)
  • 2 huevos de lino
  • Buttermilk vegano (toda la receta), ver notas
  • 1/3 taza de leche vegetal sin endulzar (85 ml), yo usé leche de soja

Instructions

  1. Preheat the oven to 200ºC or 400ºF.
  2. In a large bowl, add the white flour, cornmeal, sugar, salt, baking soda, and yeast and stir until combined.< /li>
  3. Add the rest of the ingredients to the bowl (melted butter or oil, flax eggs, buttermilk, and milk). Stir again until all the ingredients are well combined.
  4. Pour the batter into a pre-greased 8×8 inch (20×20 cm) baking pan (I greased it with vegan butter, but you can use coconut oil or any other oil) and bake for about 25 minutes or until browned on the outside and a knife inserted comes out clean.
  5. Remove the cornbread from the oven and allow it to cool for a few minutes before slicing and serving. It can be eaten hot or cold with vegan butter, maple syrup, jam, as a substitute for bread (although it is slightly sweet ), or whatever you like.
  6. You can store leftovers in an airtight container at room temperature or in the fridge for about 1 week or in the freezer for 2-2 weeks. 3 months (To reheat, refrigerate overnight and bake at 300ºF/150ºC for about 5-10 minutes.)

Notes

  • Instead of white flour you can use whole wheat flour or any other type of flour, although you may need to add more or less milk.
  • I used polenta to make the recipe and bought it at the herbalist, but you can also use yellow cornmeal.
  • Use whatever type of sugar or sweetener you want. If your sweetener is liquid, you may need to add less milk.
  • I like to use vegan butter to make this recipe, but you can use melted coconut oil or any oil you have around the house (note that extra virgin olive oil has a strong flavor).
  • If you don’t want to use buttermilk, you could substitute 1 cup or 250 ml of any vegetable milk unsweetened, although it is fluffier if you use it.
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