This is a really delicious and fun twist on cornbread. You can vary the vegetables depending on what you have on hand. It makes a great side dish, served along with chili or soup. You can also stir in a little diced jalapeños too.
- 3/4 cup Bob’s Red Mill fine or medium grind yellow cornmeal
- 1/2 cup Bob’s Red Mill sweet sorghum flour
- 1/4 cup tapioca starch/flour
- 2 tablespoons granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon fine sea salt
- 1 cup So Delicious cashew, coconut or almond milk
- 3 tablespoons canola, safflower or olive oil
- 1 cup fresh or frozen sweet corn, not thawed if frozen
- 1/2 cup diced onion
- 1 cup lightly packed chopped raw broccoli
- 1/2 cup halved mini plum or grape tomatoes
- About 1/2 cup shredded Follow Your Heart vegan cheese (any variety)
- Preheat the oven to 375°F. Grease an 8-inch square baking pan, casserole dish or 10-inch cast iron skillet.
- In a large bowl, mix together the cornmeal, sorghum flour, sugar, baking powder, and salt. Add the soymilk and oil to the flour mixture, stirring just until combined. Be careful not to over-mix the batter. Gently stir in the corn, onion, broccoli, tomatoes and cheese, if using.
- Scoop the batter into the prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until the cornbread is nicely browned on top, and a tester inserted into the center comes out clean. Baking times may vary slightly depending on the pan you use.
- Remove the cornbread from oven and set aside to cool until ready to serve.
- Tip: Other than the corn, this recipe works best with fresh, raw vegetables.
- Gluten-free, dairy-free, egg-free, vegan
- Copyright © 2016 Julie Hasson