As the saying goes "necessity is the mother of invention", this vegan, gluten-free cornbread recipe was born in a rushed delivery during a cooking class here at Bastyr to cater to dietary modifications. Shocked and amazed, we all decided to keep this version and toss the original one. It is almost as magical as a unicorn!
Heat oven to 375 degrees. On the stovetop, in a 11- or 12-inch skillet (ovenproof and preferably cast iron), melt the coconut oil over medium heat. Cook, swirling pan to lightly coat sides and bottom.
Pour oil into a large bowl. (Do not wipe out the pan.) Whisk the maple syrup into the oil, then whisk in cashew milk and lemon juice. Mix in the “flax eggs”. Add jalapenos, to taste. Then whisk in the cornmeal, flour, baking powder, salt and baking soda. Pour the batter back into the cast iron skillet. Bake until the top is golden brown and a toothpick inserted into it emerges clean, 30 to 40 minutes. Cool in the skillet for 10 minutes before slicing. Serve with a dollop of healthy topping of your choice.
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