Monday, July 6, 2015

New Age Cornbread



Hanging out in the Bluegrass State has reminded me of one of my favorite southern recipes: cornbread. I remember my grandma and mom always making Jiffy cornbread growing up. It was always so buttery-sweet and the perfect addition to any southern meal. However, now that I 'm older, wiser and type one diabetic, I stay away from Jiffy cornbread. That stuff is littered with partially hydrogenated lards and preservatives galore. But that doesn't mean I'm never going to have cornbread again!

Enter my New Age Cornbread recipe.

This recipe has been tested for quite a few audiences and it gets great reviews every time. First off, it's SO GOOD. Also, it's free of any dairy or eggs. Or gluten. Or lard.








I have people ask me a lot "I'm going to a pot luck/ dinner/ party and the host is vegan/gluten-free, what do I bring??" My answer? This. It's easy to make and the ingredients are inexpensive (my top two priorities when creating recipes). If your budget allows, I recommend buying organic cornmeal as well as flour to ensure that your ingredients are non-GMO (GMO = genetically modified organisms).


New Age Cornbread
By Bailey West, B.S. Nutrition/Dietetics
Serves 10 - 12

1.5 cups corn meal
1 cup oat flour
2 cups soy milk (unsweetened)
1 Tbsp. apple cider vinegar
6 Tbsp. coconut sugar
1/3 cup coconut oil
2 tsp. baking soda
1 tsp. salt
1/2 cup basil or other fresh herb (optional)

1. Preheat oven to 350 degrees. Whisk together the soy milk and vinegar; set aside.

2. Combine dry ingredients. After that, add coconut oil to soy milk + vinegar mix and pour into dry ingredients. Mix very well (try to get all the lumps out). Stir in your herbs (if using).

3. Pour your batter* into a baking dish and bake for 30 - 40 minutes or until a toothpick comes out clean. Let cool, slice and enjoy with soup, stew, chili, or just by itself!

*Note: If you've never made cornbread before, don't panic if your batter looks runny, this is how it's supposed to be! This is considered a pour batter, meaning there is a 1:1 ratio of wet:dry (think pancakes and cake batters).



























Thanks for reading!

4 comments:

  1. Could you share a key to the measurements - US or metric cups? What are T and C? UK base but desperate to make this recipe! Thanks!

    ReplyDelete
    Replies
    1. Hi N, thanks for reading! I use US cups for this recipe and have updated the recipe to show that "T" is tablespoon and "C" is cup. Let me know how you like the finished product!

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  2. Thank you! Can't wait to try it!

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