Sunday, October 20, 2013

Vegan Cornbread recipe

This recipe is originally from the Post Punk Kitchen website ( I improvised a little to add moisture, texture and taste.

Vegan Cornbread

2 cups (260gr) cornmeal
1 cup flour (120gr all-purpose flour + 10gr corn starch)
3 teaspoon baking powder
1/3 (80ml) cup canola oil / rapeseed oil
2 tablespoon margarine
2 tablespoons maple syrup/golden syrup
2 cups (480ml) soymilk
2 teaspoons apple cider vinegar / white wine vinegar
1/2 teaspoon salt

Sweet corn kernels
Grated cheese/vegan cheez
Chopped red pepper
1 teaspoon chipottle chilli paste

Preheat oven to 350F (170C) line a 9×13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, wisk together 1 teaspoin baking powder and the vinegar. Add the soymilk, wisk and set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil, margarine and maple syrup to the soymilk mixture. Wisk with a wire wisk or a fork until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Add the corn kernels, grated vegan cheese, chopped red pepper and chipotle chili paste, mix gently. 

Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

1 comment:

Unknown said...

Adeline, what was the reason for adding margarine to the original PPK recipe?

And what was the reason for adding cornstarch to the original PPK recipe?

Thank you,
Toronto, Canada