Ever since I started cooking and baking, I’ve been searching for the PERFECT cornbread recipe. I haven’t found it yet. Perfect to me is just the right amount of sweetness to compliment a nice corn flavor. Oh, and it’s gotta have whole corn kernels in there.
Finding said recipe has taken a new twist since becoming vegan and since I have cut refined sugars and white flours out of my diet.
Tuesday night I thought to myself, “what does the jambalaya need?” Duh, cornbread! So, I went looking for a recipe and came across one that my aunt had sent me not too long ago and decided to try that. It was already a vegan recipe, but I still tweaked some things. Here’s my twist on the recipe:
Roasted Red Pepper Cornbread
1¾ cups organic yellow corn meal
½ cup whole wheat pastry flour
½ cup buckwheat flour
1½ TBSP baking powder
1 tsp salt
3 TBSP white vinegar
1½ cups organic whole grain drink (I used Trader Joe’s)
½ cup safflower oil
3 TBSP agave nectar
1 cup frozen corn (can use fresh)
about ½ - ¾ cup roasted red pepper, diced
½ cup Daiya pepperjack cheese substitute
1. Preheat oven to 400°F. Oil a 9-inch round cake pan.
2. In a large bowl, combine corn meal, flours, baking powder and salt. Make a well in the center and add white vinegar, whole grain drink, oil and agave. Whisk until combined. Fold in corn, roasted red pepper and Daiya.
3. Pour batter into prepared pan. Bake about 30 minutes until a toothpick inserted in the middle comes out clean.
This tasted amazing… if I didn’t want cornbread, LOL! The buckwheat flour took over in the flavor department, but it’s very moist, almost cake-like. So, I would make this again, maybe put some raisins or other dried fruit and maybe some nuts instead of the corn, cheese and roasted red pepper. I’d also replace the agave with maple syrup and make a sweet bread out of it.
As for a cornbread recipe: It’s back to the drawing board… as they say…
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