Skip to main content

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}

-------------------------------------------------------------------------------------------------


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.

Comments

Popular posts from this blog

Sweet Potato Waffles

Well, these are kind of my faves.  My family goes crazy for them, and they are requested multiple times per week.  It's awesome too, because they are so darn healthy that I don't mind accommodating the requests at all.  We eat them for breakfast, lunch and supper...often.  The amount of sweet potato I use varies greatly, depending on the size of sweet potato I'm using, or what I happen to have on hand.  I've used anywhere from 2-5 cups of sweet potatoes (cooked) and always get awesome results.  I started out using 1/2 a large sweet potato per batch, but lately I use the whole thing and they turn out the same as far as cooking time and consistency, I just get the satisfaction of knowing I'm packing more nutrients into each waffle and the batter ends up stretching farther and tasting a little more sweet and flavourful.  BONUS!
So here's how it's done... Combine sweet potato, apple sauce, plant based milk & honey in a high speed blender.  

In a separate b…

K-Balls

I have this wonderful friend whom I {sadly} rarely see unless she is serving me in some way.  She's a gem, and I love her to bits.  When my health problems came raining in on me just over a year ago, she went out of her way to bring me healthy meals and treats that were in accordance with my new plant based lifestyle.  One of my favourites were these little babies, which she altered a bunch from the original recipe, and which I've altered a bit more since, as I've eliminated a few more things from my diet.  These are enormous, delicious, filling, jam-packed balls of goodness, that we've lovingly named "K-Balls" in our house, after my friend.  They are entirely plant based, nut-free, and could easily be refined sugar-free if you substituted the chocolate chips out for something else.  I use dairy-free chocolate chips to keep the recipe plant based.

So the pictures kind of make these look like they're just regular little protein balls, but just to bring th…

"Glory Sauce" (Modified)

BEST SAUCE EVER!!!

This sauce is not my original recipe, but I am a HUGE fan of Glory Sauce.  The only problem is, in its original form, it's an oil-based dressing (which most dressings are)...and I don't eat oil.  So...I "healthified" it, and honestly, I like it even better this way, which I didn't think was possible.  The original recipe is served at the Fresh Tracks Cafe, at the White Water Ski Resort in Nelson, BC, Canada, and can be found in their Whitewater Cooks cookbook, which is full of amazingly yummy recipes.  Anyways, I replaced the refined oil content of this recipe with some creamy, natural oils, and the results are pretty amazing!  It's the most versatile sauce ever, fantastic drizzled on pretty much everything.  I eat it over rice bowls, salads, Asian dishes, and I even drizzle it over baked potatoes.  So here it is...


First off, I use this Braggs' brand Natural Soy Sauce Alternative rather than actual soy sauce.  It's a great, health…