Cornbread (Oil-free)

This recipe was made to accompany my vegan chili recipe, so be sure to check that one out next!  For this bread, I used light coconut milk to replace the butter and oil typically found in most cornbread recipes and you won't believe how well it worked!  My vegan chili is mouthwatering and nutrient dense yet low-fat, pairing it with this is a match made in heaven... talk about guilt-free heaven!

Ingredients

• 1 1/2 cup white all-purpose flour
• 1 1/2 cup medium grain cornmeal (or any cornmeal will do)
• 1 Tbsp baking powder
• 1 1/2 Tbsp maple syrup
• 1 can light coconut milk
• 1 tsp salt
• 1 Tbsp plus 1 tsp apple cider vinegar

Directions

You have a number of different pans that you could use for this.  Before you begin decide if you want to use a muffin pan, a 8x8 baking pan, or cast iron skillet.  Basically, just find a pan to pour this into and you're good!  To prepare your pan, rub with vegan butter or spray with oil, wipe away the excess.  Add a tablespoon of flour and gently tap the pan until it is evenly coated.  Tap off the excess into the sink or trashcan.    If you are using a well-seasoned cast iron pan this is unnecessary, put the pan into the oven while it is preheating and pour the batter onto the hot skillet when ready to bake.  If you doubt the seasoning on your cast iron, first spray it with a little oil. 

If using a muffin pan, you may use liners to avoid having to grease the pan.

1. Preheat oven to 400F
2. To a medium bowl, add the coconut milk, apple cider vinegar, and cornmeal and stir until well mixed(I do this right in my glass liquid measuring cup).  Set aside to soak for 10 minutes. This step is important to soften the cornmeal! It will also help to keep your bread moist.
3. In a separate bowl, combine the dry ingredients and whisk until evenly mixed.
4. Add the dry ingredients to the wet ingredients, add maple syrup, and stir.
5. Bake for 15-20 minutes.  Take a look at the picture for this recipe.  The cornbread will be firm to the touch and just slightly brown on top when it is done.  The edges should begin to pull away from the sides of the pan.  Insert a toothpick and only a few moist crumbs should stick to it.  You want the middle to be moist, avoid over-cooking because this will dry it out.

Serve

Serve hot with my vegan chili recipe!

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