This is the third time I’ve made this cornbread this month, since I’ve had multiple requests for the recipe! The corn grits, or coarsely ground cornmeal, provide a nice texture and the flavor is warm and sweet.
This recipe was adapted from one of my favorite cookbooks, The Vegan Bible, by French chef Marie Laforêt. Her cookbook was originally only printed in French, but now it is available in English as well. 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 soy in my cooking, but in this case, soy milk is good because it’s creamier than most plant-based milks. I’ve also used 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 plant-based 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 big bowl of chili. However you decide to devour it, the delight will be the same.
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
**2 teaspoons baking powder
1 teaspoon sea salt
3 tablespoons fresh finely chopped oregano and thyme (stems removed)
1 teaspoon fresh cracked pepper or to taste
1. Preheat the oven to 400 F. Whisk together the liquid ingredients into a medium mixing bowl. In a large mixing bowl, combine the dry ingredients.
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 slicing an serving.