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One bite of this cornbread and you’ll immediately think of your grandmother, or your aunt, or your mother’s best friend’s sister’s cousin. Whatever path your memory takes you down, you’ll land in a nostalgic reverie of cornbreads past, smack dab at the intersection of skillet bread and Jiffy corn pudding.
When you consider it’s down-home, southern comfort-food appeal, this recipe comes from an unlikely source. I mentioned earlier this week if you couldn’t wait for me to post my adaptation, you should probably go ahead and order your own copy of Everything Vegan. It’s a beautiful cookbook that will definitely inspire, even if you aren’t vegetarian or vegan!
I adapted this recipe to make it gluten-free. By all means feel free to use regular flour and you can easily substitute regular milk and cheese. But for those of us who are currently gluten, dairy, and animal free – raise your hands and shout HALLELUJAH! (Whoops, just don’t tell Littlest I said that….)
(adapted from Everything Vegan)
1 cup unsweetened plain soymilk (I’ve used rice milk in this recipe too!)
2 tsp. apple cider vinegar
1 cup cream-style corn
1/2 cup shredded vegan cheddar cheese (I use Daiya)
1/3 cup canola oil
4 green onions, finely chopped
1 cup cornmeal (I use Bob’s Red Mill gluten-free)
1/2 cup all-purpose flour (I use King Arthur gluten-free)
2 TBS light brown sugar or succant
1 TBS celtic sea salt
2 tsp baking powder
1/2 tsp baking soda
Pre-heat oven to 350 degrees. Put a tablespoon of Earth Balance buttery spread (or butter) in the bottom of a cast-iron skillet. Place the cast-iron skillet in the oven and allow it to heat up with the oven.
Combine the soymilk and vinegar. This is the same technique you use to ‘sour’ regular milk if you don’t have buttermilk on hand. You can also use lemon juice. After a few minutes the soymilk will have a buttermilk like consistency. Whisk in the cream corn, cheese, oil and chopped onions. Set aside.
Combine all dry ingredients in a large bowl, and make a well in the middle. Pour the wet ingredients into the well and stir until well mixed.
Remove hot cast-iron skillet from the oven and swirl melted butter around to coat bottom and sides. Be careful – the cast-iron skillet will be hot! Pour batter in to skillet and bake 30 minutes or until the edges are toasty brown.
Serve with Red Lentil Soup and enjoy!
Kristi Stephens says
Intriguing!! I just made corn bread the other night… I’ll have to try this version! [although, my mom is from Wisconsin and I grew up on Wisconsin cheese… I love me some real cheese.] 😉
Muthering Heights says
I am DROOLING…this sounds delicious!
Last week I (finally) made this cornbread to accompany the Red Lentils. Both were so yummy! Definite keepers. The cornbread reminded me of Thanksgiving and my grandmother’s cornbread dressing. Thanks for sharing!!!