savory herb-scented cornbread
{gluten-free, vegan, FODMAP friendly, plant-based, dairy-free, nut-free option, soy-free option}
This is the third time I've made this cornbread this month and I've had multiple requests for the recipe, so here you go! I usually make it with dried herbs, but we are currently in Santa Fe, and I don't have my usual cooking inventory. However, I did have some fresh herbs on hand so I used those in lieu of dried--boy oh boy was that a happy accident! The corn grits, or coarsely ground cornmeal, provides a nice texture to the dish and the flavor of the cornmeal is warm and sweet.
This recipe was adapted from one of my favorite cookbooks, The Vegan Bible, by French chef Marie Laforêt. Here cookbook was originally only printed in French, but recently it was translated into English. I actually stumbled upon it in my favorite English bookstore in Vienna. I've literally lugged her cookbook all around the world! I made a few changes to the recipe to make it gluten-free, and also swapped the dried herbs for fresh. If you're in a pinch, you can use two teaspoons of dried oregano instead of the fresh herbs, but I highly recommend the former.
I don't typically use too much soy in my cooking, but in this case, soy milk is good because it's creamier than other alternative milks. I've also used my homemade almond milk but I don't expect anyone one to do that for the sake of this recipe. If you don't want to use soy, just make sure you use a type of almond milk that isn't too watery. Alternatively, buttermilk would work, just leave out the apple cider vinegar.
This cornbread is delicious served for breakfast with a little butter and honey, or alongside a summer dish. We had it at my mom's house the other night with grilled salmon and a salad of fresh heirloom tomatoes, avocado, and baby lettuce. However you devour it, the delight will be the same. Bon appetit!
Total: 45 minutes | Prep: 10 minutes | Cook: 30-35 minutes | Serves 6 as a side
//Tools//
2 medium mixing bowls
measuring cups and spoons
whisk
8-inch round cake pan or square baking pan
//Ingredients//
2 cups unsweetened soy milk or homemade almond milk (or any alternative milk that is unsweetened and creamy)
1 tablespoon apple cider vinegar
4 tablespoons olive oil, plus more for greasing the pan
3/4 cup corn grits or coarsely ground cornmeal (sometimes labeled polenta on the package)
3/4 cup cornflour
*1 cup Bob's Red Mill Gluten-free All-purpose Flour
**2 teaspoons baking powder
optional 1/2 teaspoon xanthum gum for a less crumbly cornbread
1 teaspoon sea salt
3 tablespoons fresh finely chopped oregano and thyme (stems removed)
1 teaspoon fresh cracked pepper or to taste
//Directions//
1. Preheat the oven to 400 F or 200 C. Combine the liquid ingredients and whisk together in a mixing bowl. In a separate bowl, combine the dry ingredients and mix until well integrated.
2. Pour the liquid ingredients into the dry ingredients and whisk together until the batter is smooth and free of lumps.
3. Grease a baking pan with olive oil or unscented coconut oil. Pour the cornbread batter into the pan and cook for about 30-35 minutes or until you can insert a toothpick into the center and it comes out clean. Allow the cornbread to rest for 10 minutes before serving.
//Notes//
*You can use regular flour if not gluten-free
**I like the double acting, aluminum free kind from Sprouts or Whole Foods, Bob's Red Mill also makes one. However, any baking powder that you have will do just fine.
