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)
- 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
- Preheat oven to 400 °F. Oil an 8-inch square pan.
- Put all of your wet ingredients and cornstarch into the blender and blend.
- Combine cornmeal, wheat flour, and baking powder in a large bowl and whisk together.
- Add to the blender ingredients to dry ingredients and whisk until combined. Batter will not be completely smooth, but watery.
- 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.
- 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.