Try pairing this moist cornbread with sliced peaches and vegan vanilla ice cream. Medium-grind cornmeal makes for a more textured, rustic cornbread, but you can go with finely ground. For a vegan version, replace the eggs with two tablespoons of ground flaxseeds mixed with water.
MAKES: 9 SLICES
INGREDIENTS:
- Cooking spray
- 1 cup plus 2 tablespoons plain unsweetened coconut milk beverage (not canned), well
- shaken
- 1 tablespoon fresh, strained lemon juice
- 1/2 cup (4 tablespoons) vegan butter, melted (and still warm)
- 1/2 cup Sucanat or brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup medium-grind cornmeal
- 1 cup white whole-wheat flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
INSTRUCTIONS:
- Preheat the oven to 375 degrees F. Spray the inside of an 8 x 8-inch baking dish with cooking spray. In a large bowl, whisk together coconut milk and lemon juice, and let sit at room temperature for at least 5 minutes. Then, whisk in the melted vegan butter, Sucanat, eggs, and vanilla.
- In a medium bowl, whisk together the cornmeal, flour, salt, and baking soda. Add to the wet mixture, and whisk just until combined.
- Pour into the baking dish, and bake until a tester inserted into the center comes out with only a few crumbs, about 30 minutes. Let cool for 10 minutes, and cut into 9 slices.
