Another recipe that I've been wanting to make vegan is my sourdough cornbread. It's one of my go-to recipes for leftover sourdough starter but my original Sourdough Cornbread recipe required an egg. I found a vegan recipe from Nora Cooks and it turned out really great. I've modified it to add in my sourdough starter. Now I think I like this version better than my original. It's sweeter and moister which is exactly what you want with a great tasting cornbread. I've also added a version that doesn't require a sourdough starter in case you don't have one on hand.
Ingredients with starter
- 1/2 cup all purpose flour
- 1 cup yellow cornmeal
- 1/2 cup sugar
- 1 tsp salt
- 2 tsp baking powder
- 1 cup milk substitute (I use unsweetened almond milk)
- 1/4 cup canola oil
- 170g sourdough starter
Ingredients without starter
- 1 1/2 cups all purpose flour - 200
- 1 cup yellow cornmeal - 160
- 1/2 cup sugar - 110
- 3/4 tsp salt
- 1.5 tsp baking powder
- 1 1/2 cups milk substitute (I use unsweetened almond milk)
- 2 tsp apple cider vinegar
- 1/4 cup canola oil
- 1 egg
Ingredients with oat flour
1.5 heaping cups oat flour - 200
1 heaping cup corn flour - 200
1/2 heaping cup powdered sugar - 100
3/4 tsp salt
2 tsp baking powder
1.5 cups milk substitute
1 tbsp apple cider vinegar
1/4 cup cooking oil
2 eggs
Directions
- Preheat oven to 400 degrees.
- Mix dry ingredients then add milk, oil, and sourdough starter. Stir until combined but without overmixing.
- Grease 9 inch circle cake or square brownie pan and pour batter inside.
- Bake for 25-30 minutes until the edges and top start to turn slightly brown.
- Let cool for 5-10 minutes then turn out onto a plate and enjoy.
More Inspiration
- https://food52.com/recipes/31697-no-fuss-vegan-cornbread
- https://thenessykitchen.com/oat-flour-cornbread-muffins/#recipe
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