When I moved to the south, I learned that how you like your cornbread reflects which side of the Mason-Dixon you’re from. I’ve always thought of cornbread as sweet and cakey, but many southerners prefer theirs unsweetened and fried.
Regardless of where your tastes lie, if you need a dairy-free cornbread, this is a good starting point. It is quite crumbly, but tasty nonetheless. If/when I figure out how to make it less crumblesome, I’ll gladly let you know – or perhaps you have some tips? I’m going to try using some of the ingredients that I use as dough conditioners in my whole wheat bread, so I’ll update this if I find something that works!
Yankee Cornbread
1 cup flour (soft white or AP)
1 cup cornmeal
1/2-3/4 cup sucanat
1 tsp salt
3 1/2 tsp baking powder
1 egg, beaten
1 cup coconut milk (I use Whole Foods 365 organic – don’t shake it and use the creamier portion)
1/3 cup olive oil (to offset the coconut)
Combine all ingredients and bake 25 minutes at 400 in a greased/floured round pan.
Here’s a piece…
…just make sure to let it cool completely before cutting, or else it is especially crumblesome!
Yumm Yumm! Just had your DF cornbread and Baked Beans for dinner and it was very good!! Many Thanks! I wonder if soaking it would make it less crumbly?
I hadn’t thought of that! But yes, I must try…