Buttermilk Cornbread

So, I have been making this buttermilk cornbread for a while. This was a vegetarian recipe before I transitioned it to plant-based. I have experimented using flax seeds and chia seeds as binders, and even tofu, but I never really liked the final product. They were usually too dense. In recent months, I am finding I like utilizing organic cornstarch as an egg replacer in many of my baked goods. However, adjusting the water content is a necessity. For this cornbread, the product was usually too dry, but finally, and the Lord be praised, it is just like it was before I transitioned it to plant-based.

What exactly is cornstarch and why is it best to use this organic? Well…cornstarch is a thickening agent, as well as a stabilizer. It is used in making sauces, gravy, and many other things. The plant-based community also uses it as an egg replacer. When selecting cornstarch be sure it is organic so that it would come from GMO-free corn, which is also free from toxic pesticides. Arrowroot powder may work the same, but I have yet to try it in this preparation. Arrowroot is considered more nutritious than cornstarch; so I may experiment with it next go around and let you know.

Now, you may use any type of cornmeal, but make sure it is finely grounded, like a flour. I use 100% white whole wheat flour with this and it is superb, but I am sure all-purpose or regular (red) whole wheat flour will work too.

This is a sweet cornbread, but if you want it less sweet, reduce the agave nectar and increase the liquid quantity of milk. I love this cornbread with a meal containing collard greens!!! However, I also make it to eat it by itself. I even use it as dessert, making cornbread strawberry shortcakes. Yum! I make a strawberry sauce and douse the top of the cornbread and then put my homemade whipped cream on top! My nephews love it! I love it. So, this cornbread is versatile. One more thing… you can also eat it with molasses like they do in the South! *smile*

Now, without further ado, I hope you love this recipe! …

Buttermilk Cornbread (Plant-based)

Ingredients

  • ½ cup raw agave nectar/honey
  • ¼  cup plant-based butter, melted
  • 2 cups buttermilk*
  • 2 Tablespoons organic cornstarch
  • ¾ teaspoon salt  
  • 2 teaspoons aluminum-free baking powder**
  • 1 ¼ cup fine cornmeal (yellow, blue, white)
  • 1 cup 100% white whole wheat flour, sifted 

Instructions

  1. Preheat oven to 400 °F. Oil an 8-inch square pan.
  2. Put all of your wet ingredients and cornstarch into the blender and blend.
  3. Combine cornmeal, wheat flour, and baking powder in a large bowl and whisk together.
  4. Add to the blender ingredients to dry ingredients and whisk until combined. Batter will not be completely smooth, but watery.
  5. Pour batter into the prepared pan. Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean and it is golden on top. Lightly butter the top and let sit for 10-15 minutes before cutting.
  6. Cover with parchment paper and aluminum foil to keep in moisture.

*Note: Buttermilk is typically made by putting 1 Tablespoon of lemon juice per 1 cup of plant-based milk and letting it sit for 10 minutes. In this recipe, you will use 2 Tablespoons of lemon juice for the 2 cups of plant-based milk.

**Note: If using Ener-G Baking Powder, use 1 heaping Tablespoon baking powder and increase the salt content by ½ teaspoon.

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