1

ABOUT THE RECIPE:

Vegan “buttermilk” adds a tangy flavor to this slightly sweet Vegan Buttermilk Cornbread. With a classic crumbly texture, this quick bread is easy-to-prepare and easier to eat.

Makes 8 to 10 servings

2

INGREDIENTS:

¼ cup, plus 1 teaspoon extra-virgin olive oil, divided
1¼ cups unsweetened dairy-free milk
2 tablespoons freshly squeezed lemon juice
1¼ cups medium grind gluten-free cornmeal (see Chef’s Note)
1¼ cups (firmly packed) freshly ground, gluten-free oat flour, plus more as needed (see “How to Make Oat Flour,” below)
⅓ cup (very firmly packed) vegan dark brown sugar
1 tablespoon baking powder
¼ rounded teaspoon salt

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Lightly coat a 9-inch round or square cake pan with 1 teaspoon olive oil.

To make the vegan “buttermilk” put the dairy-free milk and lemon juice into a small bowl. Stir and let stand for 5 to 10 minutes, while preparing the dry ingredients.

4

Put the cornmeal, flour, sugar, baking powder, and salt into a large bowl and stir with a dry whisk to combine. Pour in the dairy-free milk/lemon juice mixture and ¼ cup olive oil and stir together using a large spoon until combined. Add 2 to 3 more tablespoons of oat flour if batter seems too loose (see Chef’s Note). Batter should be the consistency of cake batter, but will be a bit lumpy.

5

Pour the batter into the prepared pan. Bake for 25 to 40 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

Put the pan on a wire rack and gently run a table knife around the perimeter of the cornbread. Cool for 20 to 30 minutes before serving. Cornbread will be crumbly. Covered tightly and stored in the refrigerator, leftover cornbread will keep for about 3 days.

6

Chef’s Note: More flour may be needed depending upon how coarse (or fine) your oat flour has been ground.

Chef’s Note: If you are cooking gluten-free, be certain to buy certified gluten-free cornmeal to ensure that the cornmeal is completely free of gluten.

7

HOW TO MAKE OAT FLOUR:
To make freshly ground, gluten-free oat flour, put rolled oats into a blender (or food processor) and process into coarse (or fine) flour. About 1½ cups of gluten-free, quick cooking (or old fashioned) rolled oats will yield approximately 1¼ cups oat flour.

Ingredients

Directions

1

ABOUT THE RECIPE:

Vegan “buttermilk” adds a tangy flavor to this slightly sweet Vegan Buttermilk Cornbread. With a classic crumbly texture, this quick bread is easy-to-prepare and easier to eat.

Makes 8 to 10 servings

2

INGREDIENTS:

¼ cup, plus 1 teaspoon extra-virgin olive oil, divided
1¼ cups unsweetened dairy-free milk
2 tablespoons freshly squeezed lemon juice
1¼ cups medium grind gluten-free cornmeal (see Chef’s Note)
1¼ cups (firmly packed) freshly ground, gluten-free oat flour, plus more as needed (see “How to Make Oat Flour,” below)
⅓ cup (very firmly packed) vegan dark brown sugar
1 tablespoon baking powder
¼ rounded teaspoon salt

3

INSTRUCTIONS:

Preheat the oven to 375 degrees F. Lightly coat a 9-inch round or square cake pan with 1 teaspoon olive oil.

To make the vegan “buttermilk” put the dairy-free milk and lemon juice into a small bowl. Stir and let stand for 5 to 10 minutes, while preparing the dry ingredients.

4

Put the cornmeal, flour, sugar, baking powder, and salt into a large bowl and stir with a dry whisk to combine. Pour in the dairy-free milk/lemon juice mixture and ¼ cup olive oil and stir together using a large spoon until combined. Add 2 to 3 more tablespoons of oat flour if batter seems too loose (see Chef’s Note). Batter should be the consistency of cake batter, but will be a bit lumpy.

5

Pour the batter into the prepared pan. Bake for 25 to 40 minutes, or until a toothpick inserted in the center of the cornbread comes out clean.

Put the pan on a wire rack and gently run a table knife around the perimeter of the cornbread. Cool for 20 to 30 minutes before serving. Cornbread will be crumbly. Covered tightly and stored in the refrigerator, leftover cornbread will keep for about 3 days.

6

Chef’s Note: More flour may be needed depending upon how coarse (or fine) your oat flour has been ground.

Chef’s Note: If you are cooking gluten-free, be certain to buy certified gluten-free cornmeal to ensure that the cornmeal is completely free of gluten.

7

HOW TO MAKE OAT FLOUR:
To make freshly ground, gluten-free oat flour, put rolled oats into a blender (or food processor) and process into coarse (or fine) flour. About 1½ cups of gluten-free, quick cooking (or old fashioned) rolled oats will yield approximately 1¼ cups oat flour.

Vegan “Buttermilk” Cornbread
1
(Visited 526 times, 6 visits today)