Vegan Version of America’s Test Kitchen Double Cornbread
In the North, cornbread is cakey and sweet, while Southerners demand theirs thin, crusty, and utterly savory. For us, cornbread should offer the best of both worlds—neither too muffin-like nor too austere. It should be tender and sweet, yet dark and crunchy. -quote from America’s Test Kitchen
Notes on recipe
This recipe calls for sour cream. I have replaced it with plain unsweetened coconut yogurt mixed with lemon juice, salt and apple cider vinegar to give it the tang of sour cream (see directions below). I have also made this recipe with silken tofu prepared in the same manner as the dairy free yogurt. Tofutti brand makes a dairy free product called Better Than Sour Cream which you could use as an alternative in this recipe.
To replace two eggs in this recipe I use Bob’s Red Mill Egg Replacer. Following the instructions on the package, I used 2 tablespoons of Egg Replacer mixed with 3 ounces of water (or 6 tablespoons). Other egg replacers products exist and flax meal mixed with water could work, but for this recipe I have only tried Bob’s Red Mill Egg Replacer. VeganBaking.net is an excellent resource if you are interested in learning more about vegan baking. If you want to try a fabulous dessert recipe using flax meal in place of eggs, I suggest Ultimate Vegan Brownies from VeganBaking.net These brownies are spot on and just looking at the picture makes me want to eat a whole batch!
Vegan-Version of America’s Test Kitchen Double Cornbread
1 cup cornmeal (yellow or white)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup frozen corn, thawed
1 cup plain unsweetened coconut or soy yogurt (prepared as directed below)
Egg Replacer (see note above) as directed on package to replace 2 eggs
1/2 teaspoon hot pepper sauce
4 tablespoons Earth Balance vegan buttery stick, melted
2 teaspoons vegetable oil
2 jalapeno peppers, seeded and sliced into rings(optional)
For the sour cream replacer:
Mix until completely incorporated, one cup of dairy free, unsweetened coconut or soy yogurt with ½ tablespoon lemon juice, ½ tablespoon apple cider vinegar, and ¼ tsp salt.
Adjust oven rack to middle position and heat oven to 450 degrees.
Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in large bowl.
Pulse corn, prepared yogurt, prepared egg replacer, and hot sauce in food processor until corn is coarsely chopped and mixture is combined.
Fold corn mixture into cornmeal mixture, then stir in melted butter.
Add vegetable oil to 9-inch cast iron skillet or cake pan, and place the pan in the preheated oven for 5 minutes.
Take the skillet or cake pan out of the oven and quickly add batter; if using jalapeno pepper rings place them on top of the batter before returning the pan to the oven.
Bake until toothpick inserted in center comes out clean, about 20-25 minutes.
Cool cornbread in pan on wire rack for 20 minutes.
Enjoy with “Phajita” Chili.