I was making a jalapeño chili last Sunday, so of course I had an extreme craving for cornbread. Unfortunately, with the last minute timing and danger involved with going to the grocery store, we were lacking a key ingredient: cornmeal. We did, however, have grits, which are essentially the same thing. This cornbread is light, sweet, and did a great job at breaking up the spice of my chili. I actually ended up eating more cornbread then I did chili, oops. The grits actually add a unique flavor addition that I really liked. The bread would also go great with barbecue, as a dinner roll, or by itself with some vegan butter (you’ll have a hard time not finishing the entire loaf with this one).
2 c Ground Grits/ White Cornmeal + more for lining (simply place grits in a blender until fine)
1 c AP flour
1/2 c sugar
1 tsp baking soda
1 tsp salt
2 c almond milk
4 tbsp vinegar (I used white, but apple cider/lemon juice would work, too)
3 tbsp melted vegan butter
shortening to coat pan
Mix almond milk with vinegar and let sit.Preheat oven to 375. Line loaf pan with shortening. Place about a tablespoon of ground grits and cover edges of pan, tapping out excess. Whisk dry ingredients together in a large bowl. Add almond milk mixture followed by melted butter and stir until just combined. Pour into pan and let sit in pan for 10 minutes. Bake for 40 minutes, or until edges become golden and toothpick comes out clean (will look a little lighter than you may be used to).
Tips/Things I Would Change:
- This is the one time I would not recommend substituting vegan butter for coconut oil. I really don’t think it would provide the same depth of flavor, but if you’re really shorthanded, go for it.
- I would decrease the amount of sugar if you don’t like your cornbread really sweet
- I may try using maple syrup for a switch up at some point