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Crumb-Free Corn Bread


This is a modified version of my very favourite Corn Bread from my former "pre-plant based" life.  I wish I knew where the recipe came from, but I scribbled it in my recipe book years ago and I don't remember where I got it.  What made the recipe so great though, was that it was so moist, and didn't crumble everywhere like most dryer varieties of Corn Bread do.  This was due to the fact that it had a full cup of sour cream in the recipe.  So...here's my plant based version of my very favourite side dish.  I especially recommend it with my Hickory-Maple Smoked Chili, or slathered in my Butterless Honey Butter.

First off, preheat your oven to 400 degrees fahrenheit, and line an 8" square pan (I actually used a 9" x 7" pan in the pictures, but that size is not as common) with parchment paper.


Bring about 2 cups of water to a boil, remove from heat, and add cashews to soak.  Meanwhile...




Place your dry ingredients (corn meal, whole wheat flour, baking powder, baking soda, and sea salt) in a medium bowl.  Whisk together until combined.



Drain cashews, and place them in a high speed blender, along with 1/3 c water, plant milk, lemon juice, apple cider vinegar.  Blend together until smooth and creamy.  Add in apple sauce, honey and potato, and cycle the blender once more.


Pour wet ingredients over dry ingredients and whisk together until well combined.


Pour batter (or is it dough...🤔...after all, it is bread) into your lined, baking pan, spreading evenly with a spoon or spatula.  Bake for 20-25 minutes, or until a toothpick inserted in the middle comes out clean.  Let cool in the pan for a few minutes, then transfer to a cooling rack by carefully lifting the sides of the parchment paper on either side.  Loosen with a knife first around any un-lined edges, if necessary.  Cut into squares and serve.


Enjoy!

xoxo ~ Lise-Anne {Plum Planted}

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Crumb-Free Corn Bread:
By Lise-Anne Michel {Plum Planted}
Makes 16 servings
Plant Based, Dairy-free, Oil-free, Refined Sugar-free, Vegan option.

Ingredients:
3/4 c. cashews
2 c. water

1 c. corn meal
1 c. whole wheat flour
1/2 t. baking powder
1/2 t. baking soda
1/2 t. sea salt

1/3 c. water
1/3 c. plant-based milk*
1 T lemon
1 T apple cider vinegar

1/4 c. applesauce
1/4 c. raw unpasteurized honey**
1/4 c. potato, peeled, cooked, and diced (about 1/2 a small potato)

Method:
1. Preheat oven to 400 degrees fahrenheit and line an 8" pan with parchment paper.
2. Bring 2 cups of water to a boil.  Remove from heat and add cashews to soak.
3. In a medium sized mixing bowl, mix together corn meal, whole wheat flour, baking powder, baking soda, and sea salt.
4. Drain cashews.  In a high speed blender, blend together drained cashews, 1/3 c. water, plant milk, lemon juice, and apple cider vinegar until smooth and creamy.
5. Add in apple sauce, honey & potatoes, and cycle the blender again until smooth.
6. Pour wet ingredients over dry ingredients, and whisk together until well combined.
7. Pour evenly into lined baking pan and bake for 20-25 minutes (or until toothpick inserted comes out clean).

Recipe Tips:
*I use unsweetened almond milk.
**If you are vegan and you don't eat honey, substitute with pure maple syrup.

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