Vegan Cornbread, southern style
This southern style corn bread is not only delicious and quite classic, it's also gluten-free. Vegan "buttermilk" creates a light, gorgeously golden crumb without any added fat. It makes a perfect meal with my vegan Hoppin' John and Collard Greens.
- 1¾ cups cornmeal (stone ground. I used yellow but white is fine too)
- 1 tbsp sugar
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- ¾ cup vegan yogurt (whisked with ¾ cup water to make 1 ½ cups "buttermilk")
- ½ cup aquafaba
- Cooking spray for coating skillet
Preheat the oven to 450 degrees Fahrenheit.
Place the cornmeal in a bowl along with the sugar, baking powder, baking soda and salt. Whisk to mix.
Add the yogurt and aquafaba and mix in. Check salt and add more if you want to.
Coat the skillet with cooking spray or brush on some oil.
Pour in the batter and smooth the top with spatula.
Bake 22-24 minutes or until firm and golden-brown. Cut and serve.
Calories: 118kcal | Carbohydrates: 18g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 155mg | Potassium: 142mg | Fiber: 2g | Sugar: 1g | Calcium: 19mg | Iron: 1mg