Down South Vegan Cornbread
from the SSB Kitchen
1 ¼ C cornmeal (we like the coarse-ground for this recipe)
¾ C white whole wheat flour (or sub your choice of flours)
1 t sea salt
2 t baking powder
½ t baking soda
2 T sorghum (or sub molasses, honey or maple syrup)
1 ¼ C soy milk (or sub nut milk of your choice)
1 ½ T flax meal whisked with 3 OZ water
½ C melted Grassy Point Vegan Spread
2 t SSB Grassy Point Pepper Sauce
5 OZ corn kernels, fresh or frozen
2 T vegetable oil of your choice
Turn on oven to 425 and place a 9-inch cast iron skillet inside. (If you don’t have a suitable cast iron skillet, this recipe does just fine in a brownie pan or glass baking dish, non pre-heated).
In a large bowl, whisk together ingredients 1-5. In a separate bowl, mix ingredients 6-11 well, then whisk wet ingredients into dry.
Carefully coat the inside of the hot skillet with the vegetable oil. Scrape the batter into the skillet and place it in the center of the oven. Reduce temperature to 375 and bake until a toothpick inserted into the center comes out clean, about 20 to 25 minutes.