Gluten-free & Vegan Cornbread
Originally served as a side dish with So Radish’s vegan country fried steak, this vegan & gluten-free cornbread is an incredible accompaniment to whatever you’re eating, especially if you serve it with maple butter!
Equipment
- Stand Mixer (or a handheld electric mixer)
- 8x8 Baking Dish
- Mixing bowls
- Spatula or Wooden Spoon
- Parchment Paper (optional)
Ingredients
- 1 cup Gluten-free flour
- 1 cup Cornmeal
- ½ Tbsp Baking powder
- ½ tsp Baking soda
- ¾ tsp Salt
- 1-1½ Chili negros rehydrated and minced
- ½ Jalapeño minced
- 3/4 cups Frozen fire-roasted corn defrosted
- 5 ounces Plain soy milk or other vegan milk
- 1 tsp Apple cider vinegar
- ½ cup Refined coconut oil
- ½ cup Agave syrup
- ½ cup Aquafaba reserved from chickpeas
- ¼ tsp Cream of tartar
- ¼ tsp Cayenne
Instructions
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease an 8”x8” baking pan and dust with flour, or line with parchment paper.
- Mix soy milk and apple cider vinegar, let it sit for at least 5 minutes.
- Combine Dry Ingredients: In a large bowl, sift together flour, cornmeal, baking powder, baking soda, and salt.
- Prepare Wet Mixture: Stir agave and coconut oil into the milk/vinegar mixture, then add this mixture to the dry ingredients and stir to combine.
- Prepare Chili and Corn Mixture: Toss the minced jalapeño, defrosted corn kernels and rehydrated/minced chili negros with a bit of flour, then fold into the wet mixture.
- Combine Ingredients: Fold the chili and corn mixture into the dry ingredients.
- Prepare Aquafaba: In a stand mixer, whip aquafaba for several minutes until stiff peaks form. Gently fold the whipped aquafaba into the batter until fully incorporated. The batter should be light, airy, and pourable.
- Bake: Pour the batter into the prepared pan. Bake for approximately 30-35 minutes. Take the cornbread out and cover with foil. Bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Set the pan on top of a wire rack and allow the cornbread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to continue cooling. Serve with Maple Butter or your favorite vegan butter.