Sorry, Grandma. Your cornbread was amazing, but this vegan version really
"takes the cake." Packed full of fresh flavor, this vegan version is made with vegan butter along with plant-based buttermilk and aquafaba eggs. The best part? Those of us who are used to the traditional buttery texture of delicious cornbread won't be able to tell the difference between this vegan delight and the old-fashioned versions that hold a special place in our hearts. Thanks to the help of vegan butter melted in a hot cast iron skillet, this cornbread also boasts a crispy, delicious crust that compliments a moist, tender, flavorful crumb.
Besides the delicious buttery, chive, and sundried tomato flavor, I love the fact this cornbread isn't too crumbly. If you've ever made cornbread, have you ever experienced that delicious taste, but disappointing "fall apart before it reaches your mouth" texture? There are a few techniques to help prevent this from happening:
- Add the wet ingredients to the cornmeal while you prepare the dry ingredients, allowing it to soak and soften a bit. Cornmeal absorbs water more slowly, so this gives it time to become a little more robust.
- Add a bit of olive oil to help the fat keep the cornbread together. This is an optional step, and I would consider making the cornbread without the olive oil first, to determine if it is something you really need.
- Use a little more flour than cornmeal.
In case you aren't vegan, but want to try this recipe with different ingredients, I've listed acceptable substitutions below the recipe.
Foodtalk friends are getting a sneak peak before this goes live on the blog, so be sure to give this a try and let me know what you think! I promise your house will be begging for more, so you might want to make an extra batch. :)
Check out more healthy recipes at: https://hearthhealthhappiness.com/ and until next time, cheers to your hearth, health, and happiness!