I grew up with two types of corn bread-neither of them healthy, but oh so good. As you know from a previous post my family are native Texans. So I grew up with skillet corn bread (from a cast iron skillet), made with among other things, shortening (or lard) and copious amounts of butter topping. The other type of corn bread I grew up with
and carried into my adulthood was the $.50 Jiff. Say what you will but it's good, highly processed, but good nonetheless. So making a healthier good tasting cornbread has been quite a challenge in my kitchen. Surprisingly, I didn't set out to do a Vegan cornbread. But I have the Babycakes Cookbook and it provided me a foundation in which to make a cornbread recipe with my own modifications. Thank you Babycakes!!
One more note. It's very important you follow the directions exactly as given for the best results.
"Vegan" Jalapeno Corn Bread
makes 8 slices
inspired by Babycakes
1 cup Unsweetened Soy Milk
1 tbsp Apple Cider Vinegar
1 cup Bob's Red Mill Corn Meal
1/2 cup Bob's Red Mill Spelt Flour
1 1/2 tsp Baking Soda
1 tsp Xanthan Gum
1/4 cup Raw Agave Nectar
1/3 cup Organic Apple Sauce
2 Jalapenos, seeded and finely chopped
2 pats Butter (optional)
Canola Oil (optional)
Preheat the oven to 325 degrees. Lightly grease a 8 or 9 inch round baking pan with either a pat of Butter or Canola Oil.
In a bowl place the Unsweetened Soy Milk and the Apple Cider Vinegar. DO NOT stir it. Let it sit at room temperature for about 20-25 minutes. It will form a liquid the consistency of buttermilk.
In a bowl add your dry ingredients, the Corn Meal, Spelt Flour, Baking Soda, and Xanthan Gum. Mix together thoroughly. To your dry ingredient bowl now add the Agave Nectar and Apple Sauce. Whisk the ingredients thoroughly. Add the bowl of Soy Milk and Apple Cider Vinegar. Stir the contents thoroughly to combine. Add the Jalapeno to the batter gently until combined into the batter.
Pour the patter into the greased baking pan, making sure to spread the batter evenly throughout the pan.
Place the pan in the oven and let cook for 30-45 minutes (cooking times will vary with individual ovens). 20 minutes into cooking rotate the corn bread 180 degrees. The corn bread will be done when a toothpick inserted into the center of the corn bread comes out clean, and the bread bounces back slightly to the touch.
Remove the corn bread from the oven and let stand at room temperature for 20 minutes. As an option, upon removal of the corn bread from the oven brush the top with the remaining pat of Butter.
Remove the corn bread from the pan by gently losing the edges and bottom with a spatula (if your bread cooked correctly, the sides of the corn bread should have already separated from the sides of the pan). Place a plate over the pan of corn bread and invert the corn bread allowing it to fall on top of the plate. Invert the corn bread again from the plate, so that the top is facing up again.
Cut into slices and serve immediately.