The cornbread of it all. Do you like it sweet? Do you like it spicy? For cornbread, I lean toward the sweet side but not cake-like sweetness levels, just gently sweet. That is what this cornbread is, using maple syrup instead of sugar. If you are wanting a sweeter cornbread, just add more maple syrup or a combination of maple syrup and dry sweetener. You may need to adjust your dry-wet ingredient ratio, though, if you tinker with things.
Also, I made two versions: One is with flax egg and the other is withJUSTegg. Both are delicious. The flax version will be a little lighter calorie-wise, but also less moist. I loved it just fine but if you are wanting to impress guests, I’d recommend using golden flax to keep the seeds from being too much of a visual distraction, or the more indulgent JUST version. Also, in the second, JUST egg version, I added some frozen corn kernels just to have fun. Totally tasty! Also, my recipe uses gluten-free flour. If you’d prefer regular flour, that is fine, but you may need to make some adjustments with cooking time, temperature, wet-to-dry, etc. I can only test gluten-free so I am not able to advise on that.
2 tablespoons ground flaxseeds, ideally golden flax 6 tablespoonsaquafaba or water Or 6 tablespoons JUST egg 1½ cups cornmeal 1 cup gluten-free all-purpose flour (Bob’s Red Mill’sversion is my default) 2½ teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1½ cups unsweetened vegan milk ¼ cup plus 2 tablespoons pure maple syrup 1 tablespoon fresh lemon juice ¼ cup melted vegan butter (I used Miyoko’s) ½ cup frozen corn kernels (optional) Preheat the oven to 350 degrees and line a 9-x-13-inch pan with parchment paper.
If using the flax version of the recipe, stir together the flax and aquafaba or water in a small cup and place in the refrigerator for 15 minutes.
In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda and salt.
In a medium bowl, stir together the milk, maple syrup, lemon juice and butter.
Stir into the dry ingredients along with the egg replacer you’ve chosen (flax or JUST) until smooth and all lumps are gone. Add the optional corn. Spread into the prepared pan and smooth the top so it is all even.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Vegan, Recipe, Bread, Cornbread, Maple, Thanksgiving, Side Dish
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