I am excited to share this recipe with you, just in time for thanksgiving. But let’s be real, you can should eat cornbread all year round because its bomb. This recipe uses coconut sugar, coconut milk and #aquafaba!
Coconut sugar is made from the flower of a coconut plant. The sap is collected from a cut made in the flower and then placed under heat until the water evaporates. Coconut sugar may contain some nutrients, including zinc, calcium, potassium and iron, whereas normal sugar does not. Coconut sugar also contains the fiber #inulin, which may reduce the absorption of glucose. Inulin can also act as a sort of #probiotic by stimulating the growth of bifidobacterial in the intestines and boosting your immune system. Finally, coconut sugar is #Paleo-friendly depending on how it is manufactured (source).
Before you go all crazy with the coconut sugar, keep in mind that it is still sugar and it is still high in calories. It is slightly less-bad for you than normal cane sugar, but I am not using coconut sugar as a healthy alternative in this recipe. In all honesty, I just wanted to try it. That being said, coconut sugar or coconut palm sugar, has a more natural manufacturing process and it contains some vitamins and nutrients (source).
To substitute buttermilk for this recipe, I made a vegan alternative by combing apple cider vinegar and light, unsweetened coconut milk. You can also use lemon or white vinegar. And of course, you can use any non-dairy milk.
I used aquafaba in my recipe, but you can use flax meal eggs or egg replacer as an alternative. I also made mine gluten-free, but I am eager to try it with regular flour, as well.
Oh yeah, so while we are taking alternatives, if jalapeños aren’t really your thing, you can leave them out. Try a different additive! Some other ideas are rosemary, sage, whole corn kernels, etc. Just add about two tablespoons of whatever additive you want!
Coconut sugar cornbread
Prep-time: 10 minutes
Cook-time: 35-45 minutes
½ cup vegan butter (melted)
2/3 cup coconut sugar (blonde)
6 tbsp aquafaba (equal to 2 eggs)
1 cup of vegan buttermilk (1 cup coconut milk + 1 tbsp apple cider vinegar)
½ tsp baking soda
½ tsp salt
1 cup cornmeal
1 cup gluten-free flour
2 jalapeños, seeded and sliced thinly
- Preheat the oven to 375 degrees
- To prepare the buttermilk, add 1 tbsp apple cider vinegar to a measuring cup and fill the rest of the cup with coconut milk. Stir and set aside for about 5 minutes until the milk starts to curdle.
- In a medium sized bowl, mix together the butter and sugar.
- Whisk in the aquafaba and buttermilk.
- Add in the salt and baking soda, stir well to combine.
- Add in the flour and cornmeal, do not over-mix. When you can just see small hints of the flour, fold in the jalapeños. Do not over-mix. Stop stirring when you cannot see the flour anymore.
- Add the contents to a greased cast iron skillet and bake for 35 minutes. Remove from oven and test the middle with a toothpick. If the dough is still wet, cook for another 5-10 minutes.
Enjoy with sweet lime butter!
Sweet Lime Butter ~ makes ½ cup
½ cup vegan butter (room temperature)
1 tbsp pure maple syrup
1 tsp lime zest
Add all the ingredients into a bowl and mix well. Cool in the refrigerator for 30 minutes to solidify the butter.