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A Southern Cornbread Recipe, Vegan

December 27, 2018 by Chuck and Mary Leave a Comment

Southern Cornbread Recipe, Recipe

Growing up on a farm in Kentucky and eating good cornbread was something I will never forget. Many people may associate the Kentucky Derby with Kentucky and they would be right. However, on our farm we were a long way from Churchill Downs, besides the Kentucky Derby was only once a year. We lived and worked on the farm year round. And we ate good cornbread and good country cooking.

Somehow my mom’s cornbread recipe was lost, at least I don’t have it. So of the many attempts to make a good cornbread I never got the one I was looking for until I put this one together.

We had a basic recipe but not until recently did I put something together from online searches that I came up with a recipe that was really delicious and we will make repeatedly.

I did make some changes to go along with our desire to eat whole-food, plant-based. A link will be provided using coconut oil as an ingredient in homemade butter to replace butter or you can replace butter altogether with 1/2 the amount of butter with applesauce. We’ve also replaced eggs with 1 tablespoon of ground flax/chia seeds that we grind together and 3 tablespoons of water to equal 1 egg. If more than one egg is needed keep the same ratios for each extra egg needed, for example, if your recipe calls for 2 eggs use 2 tablespoons of ground flax/chia seeds and 6 tablespoons of water, etc.

So here’s the recipe.

Print Recipe

Southern Cornbread

This is an easy homemade southern cornbread recipe. I think my mom would have really liked it! It's vegan and plant based for a healthy southern cornbread recipe! Goes well with a pot of navy beans or soup of any kind or any other kind of southern down-home cooking!
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main Course, Side Dish, Soup
Cuisine: American, Vegan
Servings: 8 servings

Ingredients

  • Ingredients:
  • 6 tablespoons homemade butter we use 3 tablespoons of applesauce.
  • 1  cup yellow corn meal or we have ground grits into corn meal
  • 1/2 cup Einkorn flour
  • 1 teaspoon salt
  • 1 Tablespoon baking powder we used ½ t of Arrowroot and ½ t of cream of tartar
  • 1 1/2 cup buttermilk use 1 tablespoon apple cider vinegar to 1 cup of a nut milk
  • 1 egg slightly beaten - we used 1 tablespoons flax seed and 3 tablespoons of water
  • ½ teaspoon baking soda

Instructions

  • Instructions:
  • Preheat oven to 450 degrees F
  • Pour oil in cast iron skillet or 9x9 baking dish or use cooking spray.
  • Combine corn meal, flour, salt and baking powder in a large bowl.
  • In a small bowl, combine “buttermilk”, applesauce, and egg substitute. Stir.
  • Pour liquid mixture into cornmeal mixture. Stir to combine only.
  • Pour mixture into baking dish/iron skillet and place in oven.
  • Bake for 25 minutes or until the top of the cornbread is golden brown.
  • Remove from oven and turn baking dish upside down on a plate and let cool to remove.

Enjoy!

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Hi! We are Chuck & Mary – retired but active in our senior community. We eat plant based & vegan! We’ve rid our home of toxic chemicals by using essential oils and essential oil infused products throughout our home, our bodies and much more!

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