My best friend’s mother from West Virginia served navy bean soup on top of a piece of buttermilk cornbread topped by a pat of butter. Thirty years passed before it occurred to me to bake cornbread instead of having my usual whole wheat pasta or brown rice with soup. And who needs buttermilk when you can make a vegan buttermilk using soymilk and vinegar or lemon juice?
After trying several recipes, Post Punk Kitchen’s still reigns as my favorite, although I replace white flour with whole wheat pastry flour and reduce oil and sweetener, too. This time, I ran short of whole wheat flour and partially substituted with Bob’s Gluten Free all-purpose baking flour. Though a little chewier than usual, it came nice and crispy, especially after cooling and re-toasting.
If you prefer cornbread that’s sweet and moist, you may want to go with the original PPK recipe, but this is a basic recipe if you want to experiment with different kinds of flour, non-dairy milks, make cornbread muffins, etc. If you’ve got an Edge brownie pan, the cornbread will be still crispier and easy to slice, too.
Makes 9-12 pieces
2 cups cornmeal (coarse type)
1 cup whole wheat pastry flour (may substitute with GF or other flour)
2 t baking powder
1/4 cup oil
1 T maple syrup
2 cups soymilk
2 t apple cider vinegar
1/2 t salt
Preheat oven to 350, line a 9×13 baking pan with oven paper or spray lightly with oil.
In a medium bowl, wisk together the soymilk and the vinegar and let sit for about 5 minutes.
In a large bowl, sift together dry ingredients (cornmeal, flour, baking powder and salt).
Add the oil and maple syrup to the soymilk mixture. Whisk until foamy and bubbly, about 2 minutes.
Pour the wet ingredients into the dry and mix together.
Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.
Slice into pieces and serve warm or let cool.