The Best Damn Cornbread Ever (and it’s vegan)
I am not a southern girl. Anyone from Tampa, Miami, or Orlando will tell you they do NOT live in the “south.” If anything those cities resemble Latin America more closely than they do the southern United States. See, the “south” is Tennessee. West Virginia. Louisiana. Parts of Georgia (but not Atlanta). There’s a very distinct culture that comprises The South in the US and it’s never been one I identified with.
I still don’t “identify” with the south, but ever since I’ve been in France I most definitely crave some of the food they’re known for. Florida might not be the south, but you can still find some serious BBQ, biscuits and gravy, and a plethora of other things. Since being in Europe, I’ve made chili more times than I ever have in my life. I bought 4 different kinds of potato chips for an “Americana” themed party. I made macaroni salad just because I felt like it. I’m not sure what I’m turning in to, but short of buying an American Flag bikini, I’m basically a walking advertisement for my country.
Don’t ask what came over me to want to make this, because I have no clue. This turned out to be vegan and is also so freakin’ delicious, I couldn’t believe it. Eat it with chili, eat it as a side to your salad, bring it to a party, watch yourself rise to overnight stardom amongst your friends.
Let me present to you the wonder and majesty of this cornbread…
– 1.5 cups cornflour
– 1 cup all purpose flour
– 2 tsp baking soda
– 1 tsp salt
– 5 tbsp raw cane sugar
– 1 cup corn (I boiled 2 whole ears of corn, let them cool, then sliced the kernels off with a knife for an extra fresh flavor.)
– 2 cups UNSWEETENED non-dairy milk (I used unsweetened almond)
– 1/3 cup mild oil (I actually just used olive oil becayse it’s all I had)
– 2 tsp apple cider vinegar
1) Preheat oven to 400*F/205*C
2) In a small bowl, whisk milk & vinegar and set aside.
3) In a medium bowl, whisk corn flour, AP flour, baking soda and salt. Stir until mixed well.
4) Add oil to milk mixture and mix well.
5) Add wet ingredients to dry ingredients, add the corn, and stir until incorporated, but be careful not to overmix. If there’s some lumps in the batter, that’s ok!
6) Cook uncovered for 35 minutes, then once it’s finished, let it cool for another 15 mins or so before cutting and enjoying.
Over to you! What’s the food or foods that totally embody your hometown? Is there any food specialty from your home that you used to hate and now you love since moving away?