While I love oil-free cooking, I’m still convincing myself when it comes to oil-free baking. Granted I’ve made some delicious cakes but there have also been cookies that don’t seem like cookies and breads that are gooey and not right in the middle; I blame that on being oil-free.
So when I followed google’s first search result for vegan cornbread to Isa Chandra’s Post Punk Kitchen and found a minimal amount of oil in the recipe, I was A-Okay about it.
The recipe also made a cake pan’s (9×13) worth of cornbread versus the usual 8×8 square pan. Perfect for a gathering (upcoming holidays – hint hint) or when you also enjoy cornbread for dessert with a little maple syrup.
It was delicious and the knife slid right through. The texture is perfect. It’s been awhile but it reminded me of the Jiffy cornbread I grew up with.
Substitutions I made:
- white whole-wheat flour for all-purpose – that’s what we had
- regular vinegar for apple cider vinegar – I’m out of ACV
Oh and I almost forgot. Happy Halloween!!!
Do you like sweet syrups with your cornbread? I used to LOVE love love dark karo syrup on cornbread, corn muffins, and pancakes growing up. Pure corn syrup. What’s that? 😉 Thankfully maple syrup stands in perfectly.