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.<\/p>\n\n\n\n
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.<\/p>\n\n\n\n
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. <\/p>\n\n\n\n
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* <\/p>\n\n\n\n
Now, without further ado, I hope you love this recipe! …<\/p>\n\n\n\n
Ingredients<\/strong><\/p>\n\n\n\n Instructions<\/strong><\/p>\n\n\n\n *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. <\/p>\n\n\n\n **Note: If using Ener-G Baking Powder, use 1 heaping Tablespoon baking powder and increase the salt content by \u00bd teaspoon. <\/p>\n","protected":false},"excerpt":{"rendered":" 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<\/p>\n","protected":false},"author":1,"featured_media":1084,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"aioseo_notices":[],"yoast_head":"\n