Tasked with hosting a vegan Thanksgiving, I sought to make a cornbread that had the full, rounded out flavor of my buttery, sour cream standby. Here, the rich flavor of ripe avocado, beaten until creamy, came to the rescue. You can use any vegan milk you like, though I like this best with homemade nut or grain milk so I can make it less watery. I like adding jalapeño to add a little zing to Tday food, but leave it out if I'm serving with an already spicy chili.
Made from whole grain flours, this cornbread doesn't rise to fill the pan, but somehow still has a fluffy feel to it. I like white wheat here because it has a milder flavor so the corn is the star, but feel free to use regular wheat if that's what you have on hand. —Stephanie B.
1 9x9in. pan
(1 1/4 c) fine cornmeal
(1 c) whole grain flour, I like white wheat here
(3 tbsp) vegan sugar - white, brown, coconut, just something to add a little sweetness
1 1/2 teaspoons
kosher salt, 1/2 tsp if using table salt
ripe avocado flesh, from about 1 avocado
flax eggs (2 tbsp flax meal + 5 tbsp water, mixed and left to thicken a few minutes)
Preheat oven to 375 F. Brush a 9”x 9” pan with oil – I dip a pastry brush into the coconut oil meant for the cornbread to coat the pan.
Mix the cornmeal, flour, sugar, baking powder and soda, and salt until evenly combined, set aside.
Using an electric hand mixer or whisk, beat the avocado until smooth and creamy. Add the vinegar and beat just to mix in. Add the flax eggs, nut milk, and melted coconut oil, beat until all the ingredients are evenly mixed in and smooth.
Add the dry ingredients to the wet and beat on low until all the ingredients are combined. Mix in the corn kernels, and chopped jalapeño (if using).
Scrape into the prepared pan, and smooth out the top. Bake for 35-40min, until a tooth pick comes out with only a few crumbs stuck to it, and the top begins to brown. Ideally, let cool before slicing (but let’s be honest that doesn’t always happen).