Spicy Cranberry Cornbread
Ingredients
- 1 1/2 cups (355 ml) unsweetened plain vegan milk, more if needed
- 1 tablespoon (15 ml) apple cider vinegar ⓘ
- 60 g ( 1/2 cup) unsweetened applesauce ⓘ
- 2 tablespoons (30 ml) pure maple syrup ⓘ
- 18 g (3 tablespoons) minced scallion ⓘ
- 18 g (2 tablespoons) minced jalapeno pepper ⓘ
- 15 g (2 tablespoons) dried sweetened cranberries, chopped ⓘ
- 1 tablespoon (15 ml) neutral-flavored oil ⓘ
- 120 g (1 cup) whole wheat pastry flour ⓘ
- 60 g ( 1/2 cup) corn flour (see Notes) ⓘ
- 88 g ( 1/2 cup plus 2 tablespoons) coarsely ground cornmeal ⓘ
- 1 teaspoon fine sea salt
- 1/4 teaspoon ground black pepper ⓘ
- 12 g (1 tablespoon) baking powder ⓘ
- Nonstick cooking spray ⓘ
Instructions
- Put an 8-inch (20 cm) cast-iron skillet in the oven and preheat the oven to 400F (200C, or gas mark 6).
- Combine the milk and vinegar in a medium-size bowl: The mixture will curdle and become like buttermilk.
- Stir in the applesauce, syrup, scallion, jalapeno.
- cranberries.
- and oil.
- Combine the flours, cornmeal, salt, pepper, and baking powder in a second medium-size bowl.
- Whisk to combine.
- Pour the wet ingredients into the dry and stir until combined, but do not over mix.
- If the mixture is too dry, add additional milk 1 tablespoon (15 ml) at a time as needed.
- The mixture should be pourable.
- Carefully take the skillet out of the oven and coat it with cooking spray.
- Pour the cornbread batter into the skillet and put it back in the oven.
- Bake for 33 to 38 minutes, until a toothpick inserted into the center comes out clean.
- Let cool slightly before serving.
Nutrition & Diet Analysis (per serving)
764
kcal
38% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).