A wee bit sweet, a wee bit spicy, and all very savory, this cornbread has the perfect crust thanks to the hot cast-iron skillet. Cornmeal is packed with nutrients, minerals, and amino acids. Plus, it tastes great! Start with this recipe, then tweak it to your taste. Double the scallions, jalapeños, or cranberries to make it your own.
Ingredients
- 1½ cups (355 ml) unsweetened plain vegan milk, more if needed
- 1 tablespoon (15 ml) apple cider vinegar
- 1⁄4 cup (60 g) unsweetened applesauce
- 2 tablespoons (30 ml) pure maple syrup
- 3 tablespoons (18 g) minced scallion
- 2 tablespoons (18 g) minced jalapeño pepper
- 2 tablespoons (15 g) dried sweetened cranberries, chopped
- 1 tablespoon (15 ml) neutral-flavored oil
- 1 cup (120 g) whole wheat pastry flour
- 1⁄2 cup (60 g) corn flour
- 1⁄2 cup plus 2 tablespoons (88 g) coarsely ground cornmeal
- 1 teaspoon fine sea salt
- 1⁄4 teaspoon ground black pepper
- 1 tablespoon (12 g ) baking powder
- Nonstick cooking spray
How to Make It
- Put an 8-inch (20 cm) cast-iron skillet in the oven and preheat the oven to 400°F (200°C, or gas mark 6).
- Combine the milk and vinegar in a medium-size bowl: The mixture will curdle and become like buttermilk. Stir in the applesauce, syrup, scallion, jalapeño, cranberries, and oil.
- Combine the flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl. Whisk to combine. Pour the wet ingredients into the dry and stir until combined, but do not overmix. If the mixture is too dry, add additional milk 1 tablespoon (15 ml) at a time as needed. The mixture should be pourable.
- Carefully take the skillet out of the oven and coat it with cooking spray. Pour the cornbread batter into the skillet and put it back in the oven. Bake for 33 to 38 minutes, until a toothpick inserted into the center comes out clean. Let cool slightly before serving.
