Vegan Corn Bread
Corn bread isn't super common in Oz, but in my adopted land of comfort food the USA, it is a total staple. Corn bread lives in the Venn diagram between sweet and savory. I usually eat it with Mexican style foods, on the savory side, but you can butter it up and throw on some maple syrup and no one will give you the side eye. As with all comfort foods, there are a million recipes all with the secret special ingredient that personalises it to your tribe. I bake mine in a pyrex dish, but have also seen great recipes for it in a dutch oven or a loaf tin. I also like to add some fresh jalapeno chili sometimes for a little kick. Make it, then make it your own. Corn bread needs to rest once it comes out of the oven as it will fall apart if its cut when hot, so try and resist the temptation to smash into it until it has had a little down time.
- 1 1/4 cup cornmeal (polenta)
- 1 cup plan flour
- 1 cup non-dairy milk
- 1/2 cup white sugar
- 5 tablespoons vegan butter, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup corn kernels, fresh or frozen
Let's DO This!
Preheat your oven to 400F (200C), and lightly grease a 8" x 8" pan.
In a large bowl, add everything together except for the corn kernels. Stir until just combined, using a gentle hand you don't want to overwork the batter
Very gently mix through the corn kernels. Pour into the greased pan, and spread evenly with a spatula.
Bake 20 - 25 minutes until a toothpick inserted into the center comes out clean. Let cool for at least 15 minutes before slicing.
Serve with vegan butter and something delicious to mop it up with. Any leftovers make delicious stuffing for punkins or other stuffable stuff!