Quick Vegan Cornbread

As promised the cornbread to go with the 100% plant-based Adventist Gumbo. This recipe is from the Blue Zone (place where people live long, healthy lives) Loma Linda, CA. Here is your vegan recipe for cornbread. It’s delicious and just had it for breakfast with some honey (use agave or date syrup if you’re a hard core vegan). 😋
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TOTAL COOK TIME: 40 MINUTES | MAKES 12 SERVINGS

Ingredients:

1 tablespoon flaxseed meal plus
3 tablespoons water (“flax egg”)
1 cup cornmeal
1 cup unbleached all-purpose flour or spelt flour (this recipe also works with gluten-free flour)
1 tablespoon baking powder
½ teaspoon salt
¾ cup vanilla soy milk (sweetened) *
¼ cup applesauce
¼ cup vegetable oil
2 tablespoons maple syrup
1 teaspoon vanilla extract
½ cup sweet corn kernels, fresh or frozen

*or use any milk with 1 T agave or honey + another teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees. Spray a 9 × 13 baking pan or oil a 12-cup muffin pan.

2. Add flaxseed meal and water to a dish and stir. Let sit for 5 minutes until thickened to create what’s known as a “flax egg.”

3. In a large bowl, mix the dry ingredients (cornmeal, flour, baking powder, salt) together.

4. In another large bowl, combine wet ingredients (“flax egg,” soy milk, applesauce, oil, maple syrup, vanilla extract) just until combined.

5. Pour wet ingredients into dry ingredients and stir briefly. Add corn kernels and stir. Pour into pan or muffin tin and bake for 30 minutes (20 minutes for muffins) or until toothpick comes out clean.

Recipe adapted from:
Buettner, Dan. The Blue Zones Kitchen (p. 267). National Geographic Society. Kindle Edition.

spread evenly in greased 9×13″ tray or use a greased muffin tray

if a toothpick comes out clean, its ready

More Blue Zone recipes you might like (100% plant-based):

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As promised the cornbread to go with the gumbo. Here is your 100% plant based recipe for cornbread. It’s delicious and just had it for breakfast with some honey. 😋 . Quick Vegan Cornbread TOTAL COOK TIME: 40 MINUTES | MAKES 12 SERVINGS 1 tablespoon flaxseed meal plus 3 tablespoons water (“flax egg”) 1 cup cornmeal 1 cup unbleached all-purpose flour or spelt flour 1 tablespoon baking powder ½ teaspoon salt ¾ cup vanilla soy milk (sweetened) * ¼ cup applesauce ¼ cup vegetable oil 2 tablespoons maple syrup 1 teaspoon vanilla extract ½ cup sweet corn kernels, fresh or frozen *(or use any milk with 1 T agave or honey + another teaspoon vanilla extract) Preheat oven to 350 degrees. Line a 9 × 13 baking pan with parchment paper, or oil a 12-cup muffin pan. Add flaxseed meal and water to a dish and stir. Let sit for 5 minutes until thickened to create what’s known as a “flax egg.” In a large bowl, mix the dry ingredients (cornmeal, flour, baking powder, salt) together. In another large bowl, combine wet ingredients (“flax egg,” soy milk, applesauce, oil, maple syrup, vanilla extract). Whisk until foamy. Pour wet ingredients into dry ingredients and stir to combine. Add corn kernels and stir. Pour into pan or muffin tin and bake for 30 minutes (20 minutes for muffins) or until toothpick comes out clean. Recipe taken from: Buettner, Dan. The Blue Zones Kitchen (p. 267). National Geographic Society. Kindle Edition. #bluezones #plantbased #vegan #cornbread #southernliving @danbuettner #vegano

A post shared by Chef Joanna’s Kitchen (@chefjoannas) on Jun 11, 2020 at 10:40am PDT

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French trained chef | Blue Zones Recipes