Winter is the time when the weather cools down and most all of our staple crops have been packed nicely into the pantry. These staple foods that we spent all year growing are exactly what we look forward to cooking up during the “shoulder seasons”.
On today’s recipe video Plant Based Bridgette and I will be making our favorite cornbread recipe from Hickory King field corn that we grew this summer on the farm and then ground using our Vitamix.
This delicious vegan and oil-free cornbread is easy to make with always available ingredients and is the perfect recipe to pair with your favorite vegan chili or soup.
- 1 cup cornflour
- 1 cup oat flour
- 1 cup water or plant-based milk
- 1/4 cup unsweetened applesauce
- 2 to 3 tablespoons maple syrup
- 2 teaspoons apple cider vinegar
- 1 teaspoon baking soda
- 1/2 to 1 teaspoon salt
In a mediuim sized mixing bowl add in the corn flour, oat flour, baking soda, and salt. Stir together so that all of the dry ingredients are evenly combined.
In another bowl mix together the remaining wet ingredients.
Mix the wet and dry ingredients together so that there are no clumps of flour left hiding in the batter.
Pour the batter into a baking dish. For a single batch, we like using our square glass pyrex or a glass pie dish.
Bake at 385℉ for 30 to 40 minutes. Check at 30 minutes and if a toothpick or knife can be poked into the center of the cornbread and come out cleanly it is ready. If the toothpick still has some batter on it, place it back into the oven for an additional 5 to 10 minutes.
Video Source: Plant Based Gabriel
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