Vegan Downhome Crumbly Cornbread goes great on its own as a traditional Southern side dish. I personally make a double batch and serve it under my Authentic Texas Red Chili.
Ingredients
- 1 cup Cornmeal
- 1 cup Whole Wheat Flour
- 1 Tbs Baking Powder
- 1 cup Almond Milk (Using oat milk totally works but is slightly less rich but still tastes great)
- 2 tsp Apple Cider Vinegar
- 1/4 cup Unsweetened Applesauce
- 2 Tbs Maple Syrup
- 2 Cups of Corn
Instructions
- Whisk the milk and vinegar together. Set it aside and walk away. This creates a vegan buttermilk. Really.
- Turn your oven on to 350 degrees.
- Stir all the dry ingredients together. Do not sift them. Since we're using cornmeal, it really won't sift. Also, you really want texture that unsifted gives you.
- Fold in the applesauce, syrup, and corn. Don't overmix it, just make sure it's lightly stirred and things have had a chance to mix.
- Stir in the milk mixture. Again, go very lightly on the stirring. Just enough to mix it in.
- Put it in a pan of some sort
- Put the pan in an oven for 30 minutes.
- You can check it by putting a knife in it. If it comes out dry, you're good to go.
Substitutions
You can substitute creamed corn for the regular corn, but I’m not a huge fan.
Now, how sweet cornbread is can quite literally become a religious discussion. I personally prefer hearty and mealy cornbread that has zero sweetness. But, most people like it with a hint of sweet so that is how I made this recipe.
Texas Style cornbread is easy to make. Just put in a 1/2 cup of nutritional yeast and chop up a couple of jalapenos and add a 1/2 of a diced red bell pepper to the mix. It’ll add a kick of cheesy spice to the cornbread.
Yankee Style: My mom was from Pennsylvania and her family has been in New England since the 1600s. So, she detested my dad’s very Southern hoe cakes. Really, he never called it cornbread. My mom made cornbread that omitted the corn and added a good 3 tablespoons of sugar. She liked it fine and sweet.