Cornbread, complete with bacon fat and eggs and butter, is a food by which my stomach is most enamored. I love to share it with my friends. Most of them indulge with the same voracity as me. But not all of them. Some of them don’t eat pork or eggs or dairy, or a combination of these, for one reason or another. I have been pondering for some time about how to make a vegan cornbread that isn’t awful — lets face it, most vegan cornbreads just plain suck.
I baked this early in the morning of Independence Day. It ended up turning out unexpectedly patriotic.
I am using raspberries because they are in season and I think they will pair well with the banana I am using in place of eggs. It’s a bit sweeter than the spicy cornbread I make, but it could still be eaten at any time of the day.
Oh, and by the way, this could and should be made into muffins.
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1/4 cup sugar
- 3 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 cup hemp milk (or soy milk or almond milk — a thick nondairy milk)
- 1 banana, mashed (about 115 grams)
- 3 cups raspberries (about 200 grams)
- 2 Tbsp. canola oil + 1 Tbsp.
Preheat the oven to 350 degrees F. Grease a cast-iron skillet (or ovensafe nonstick skillet) with 1 Tbsp. canola oil. Put into oven to heat up with oven.
Mix the dry ingredients together in a bowl.
In a separate bowl, mash the banana.
Then add the milk and stir.
Add 2 cups of the raspberries and 2 Tbsp. of the oil. Mix. Pour the wet mix into the dry mix and whisk. Fold in the remaining cup of raspberries.
By now the skillet should be hot enough. Remove from oven and pour the batter in the skillet slowly. A crust should form around the edge immediately.
Return the skillet to the oven. Bake for 15 minutes, then rotate the skillet 180 degrees. Bake for another 15 minutes, or until a toothpick comes out clean.
Remove from oven and cool to just above room temperature before taking the cornbread from its home to a plate. Slice and serve.