Having been raised in the South, I’ve eaten some really good cornbread. I’ve eaten it all my life. I’ve learned to recognize good cornbread quite easily. It needs to have rich flavor while still being able to taste the corn. It also needs to be moist, decadent and slightly sweet. Without that combination of things, it’s not a good Southern style cornbread.
Here in New Orleans, we eat cornbread all the time. We eat it on Mondays with our red beans and rice. We eat it with our jambalaya. And it’s served at most holidays and almost all family gatherings. It seems that the rest of the country has caught on and has made cornbread a Thanksgiving favorite. Seeing that Thanksgiving is this week, I thought it would only be fair to post my recipe for cornbread.
To start, we need to make a vegan heavy cream. Sounds intimidating, doesn’t it? It’s not. Simply add some apple cider vinegar (or lemon juice) to some non-dairy milk. I’m using almond milk. Whisk it together and allow it to sit.
As with most baking, we’re going to combine the dry ingredients in one bowl and then combine the wet ingredients in another. Combine the cornmeal, flour, baking powder and sugar in a medium sized bowl and mix well.
In a separate bowl, mix together the agave nectar, maple syrup, vanilla, apple sauce and milk/cider whisk together. Continue to whisk until it’s fluffy and bubbly.
Slowly incorporate the wet ingredients into the dry ingredients. Make sure to mix this well. Now add in the creamed corn and frozen corn kernels.
You can cook this in a loaf pan, a cake pan or in a muffin tray. I usually make mini muffins, but today I used an 8×8 glass baking dish.
Pop into a 350 F oven for 40-50 minutes. The cornbread is ready when a toothpick comes out clean. And there you have it! Real Southern style cornbread.
Southern Style Cornbread
- 2 cups cornmeal
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/3 cup apple sauce
- 1 1/2 cups non-dairy milk
- 2 tsp apple cider vinegar (or lemon juice)
- 1 cup canned cream corn
- 1/4 cup agave nectar
- 1/2 cup organic sugar
- 1/4 cup maple syrup
- 1 cup frozen corn kernels
- 1 tsp vanilla
- Preheat oven to 350 F.
- Whisk together the non-dairy milk with the apple cider vinegar and set aside.
- In a medium sized bowl, mix together the cornmeal, flour, baking powder and sugar.
- In a separate bowl, mix together the apple sauce, agave nectar, maple syrup, vanilla and milk/cider mixture.
- Slowly incorporate the wet ingredients into the dry ingredients, mixing well.
- Fold in the frozen corn kernels and creamed corn into the batter. Mix well.
- Pour mixture into 8×8 glass baking dish and bake for 40-50 minutes, or until a toothpick comes out clean.