Cornbread is one of those foods that I can’t just have one piece of. If I know it’s around, I’ll finish it. It’s also one of those foods I used to assume is gluten free and vegan by default. Healthy. It’s just corn, right? Maybe a little oil? Wrong. It has very little corn, a lot of processed white flour, sugar and a ton of butter. Don’t take this the wrong way; there is a place in life for a piece of this original version. But that place isn’t my apartment, because I’ll eat all of it.
Barbecue and Syracuse, NY are not two things that sound right together for most people. But if you’ve lived there for any period of time. which I did for grad school, you know they fit together perfectly. Josh and I both agree: to this day, Dinosaur Barbecue remains the best barbecue we’ve ever had. I would argue that much of this claim is because of their cornbread. It’s both savory and sweet, moist with a crunchy crust.
This recipe is a healthy homage to the ever consistent Dino and their Honey Hush Cornbread. The all purpose flour is replaced with buckwheat flour, upping the fiber and protein content. Whole buttermilk is replaced with a nut milk of your choice, refined sugar is replaced with mineral-laden maple syrup and coconut oil takes the place of butter. Flax eggs, which contain omega-3 fatty acids, fiber and lignans, replace conventional eggs.
And it’s gone! Enjoy with our slow cooker pulled pork.
- 1¼ cups yellow cornmeal
- ¾ cups buckwheat flour (most gluten-free flours should work here)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup vegan buttermilk*
- 2 flax eggs**
- ½ teaspoon vanilla extract
- ¼ cup melted coconut oil (plus more for greasing the pan)
- ¼ maple syrup, honey or agave (I used maple syrup)
- 1½ cups of corn kernels (optional)
- Preheat the over to 350 degrees F and grease a 9 inch cast iron skillet (or pie tin) with coconut oil.
- Make your flax eggs and vegan buttermilk and let sit for 5 minutes.
- Mix together the cornmeal, flour, baking powder, baking soda, and salt
- In a separate bowl, whisk together vegan buttermilk, flax eggs, vanilla, coconut oil, and corn if using. Pour wet ingredients into the the dry and give a good, quick stir until everything is just moistened.
- Pour the batter into the cast iron skillet and bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
- Allow to cool for 10 minutes before cutting.
** To make 2 vegan flax eggs, mix 2 tablespoons of flax meal with 6 tablespoons of warm water. Stir and let sit for 5 minutes. Conventional eggs may also be used.
Enjoy with our <a href="http://ourfourforks.com/slow-cooker-pulled-pork/" target="_blank" data-mce-href="http://ourfourforks.com/slow-cooker-pulled-pork/">slow cooker pulled pork!</a>