Cornbread — The quintessential Chili sidekick. They go together as well as peanut butter and jelly. In fact, I think I like this combo better than a good ol’ PB & J. Maybe its because I’ve always been more of a savory girl, but any excuse I get to eat Cornbread & Chili, you can count me in. Cornbread and any soup really…
This cornbread in particular is a favourite of mine. It isn’t a traditional cornbread made solely of cornmeal, flour and sugar. I have always preferred a more substantial cornbread with actual corn in it. Call me crazy! I know the masses will be divided on this, as there are definitely cornbread purists out there. Its only slightly sweet, a bit dense but still crumbly… just talking about it is making my mouth water. It stands up perfectly to a hearty Chili, and doesn’t overpower a lighter soup with its slight sweetness. Its quick to make and holds up fantastically to freezing, making it a perfect make-ahead freezer meal staple.
But, enough of me swooning over this cornbread. Here’s the recipe!
- Wet Ingredients:
- 1 tbsp ground flax seed
- 3 tbsp water
- 1 cup + 2 tbsp non-dairy milk*
- 2 tsp apple cider vinegar
- 1 12 oz can corn
- 2 tbsp coconut oil, melted
- Dry Ingredients:
- 1 cup all-purpose flour
- 1 cup cornmeal
- 2 tbsp granulated sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tbsp coconut or other oil for the baking pan
Preheat oven to 375 degrees Fahrenheit (190 Celsius, Gas mark 5).
Pull out your 9″ baking pan. I like using a cast iron pan because, well, cornbread. But you can use any 9″ baking pan, even a muffin tin will work for these. If using a cast iron pan to bake your cornbread put it in the oven while it is pre-heating. If using a standard pan, leave it out of the oven for now.
In a small bowl, mix ground flax seed and water together. Put in the fridge to set for 10 minutes while you mix the other ingredients.
In a medium mixing bowl, mix almond milk and apple cider vinegar together. Set to the side. This will make a non-dairy buttermilk while it sits.
In another medium mixing bowl, mix your dry ingredients together: all-purpose flour, cornmeal, baking powder, baking soda, sugar and salt. Mix well and set aside.
Open your can of corn, and drain off any excess liquid. Add to a food processor, and process until still slightly chunky. This is the texture you’re going for:
Pull your flax-egg out of the fridge. Mix in with your non-dairy milk and apple cider vinegar mixture. Add the pureed corn and mix well.
If using a standard baking pan, add 1/2 tbsp oil to the pan and put it in the oven now so it warms up. This helps with the cornbread’s texture. If using a cast iron pan, pull it out of the oven quickly (it will be very hot!) and add 1/2 tbsp of oil to it and put it back in the oven.
In a small bowl, add 2 tbsp of coconut oil and melt in the microwave until warmed and liquid. Set aside (you want to do this step after mixing all of the other ingredients so it will still be warm when you go to mix it in later).
Add the wet ingredients (without the coconut oil) to your dry ingredients. Mix until just combined. Once mixed, add the melted warm coconut oil and mix in until just combined.**
Pull your hot oiled pan from the oven and pour in the cornbread mixture. Put it back in the oven and bake for 45-50 minutes until a toothpick comes out clean.
Let cool for 15 minutes before removing from the pan. Cut into wedges and devour.
- If you like spice, add 1 seeded and minced jalapeno to the batter
- If you would like cornbread muffins, shorten baking time to 20-25 minutes. You’ll likely need more oil to coat the muffin tins, probably 2 tbsp total divided between 12 muffin tins.
* I recommend using Almond or Cashew milk for this recipe. Soy milk will still work but will add a stronger soy flavour
** Mixing in the warm coconut oil at the end creates a crumbly texture in the cornbread. If you add the oil too early, this texture won’t be achieved and the cornbread will be more dense. Still tasty! But, more dense.