If I told you that there is a baked item that Mr. Bean has made way more than me, would you believe me? Well, it’s true – it’s cornbread. The cornbread Mr. Bean makes, which is conveniently taken from the back of the cornmeal bag, is full of cheese, milk and eggs. Very tasty but not something I should really be eating all the time, so I wanted to try making it a bit more Bean friendly. Plus, I had a bunch of fresh corn I needed to use up, so I thought that I would try adding some to the bread to make it a bit more rustic.
This cornbread has a really nice crumb and is quite moist. It didn’t rise quite as much as the egg filled version but that doesn’t detract from the taste or texture. I took some over to my parent’s house last night and while my mum said it was okay then, she told me today that she ate pretty much all of what I brought over and couldn’t stop eating it. I think it’s great warm with a bit of earth balance or used as bread in a sandwich. Yum!
Vegan, Gluten and Soy Free Chive Garlic Cornbread
3/4 c. cornmeal
1 1/4 c. almond milk
1/4 c. applesauce
1/4 c. olive oil
2 – 3 tbsp. agave nectar
1/4 c. rice flour
1/3 c. tapioca starch
2 tbsp. each of almond flour, millet flour and sorghum flour
1 tsp. xathan gum
1 tbsp + 1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. garlic powder
Dash of cayenne powder (or more if you like it spicy)
1 tbsp. diced chives
Kernels cut off 1 corn cob
- Grease 6 large muffin tins, 12 normal muffin tins or a cast iron skillet with olive oil. Place in the oven and heat the oven to 400F.
- Mix the cornmeal and almond milk together and let sit for 10 minutes.
- In another bowl, mix together the flours, xathan gum, baking powder, salt, garlic and cayenne powder. Add in the corn kernels and chives.
- Add the applesauce, oil and agave to the cornmeal mixture and mix.
- Add the liquid ingredients to the dry and mix until just combined.
- Remove the pan from the oven (careful, it’s super hot!) and pour batter into it.
- Bake until cornbread starts to pull away from the side of the pan, cornbread is golden brown and an inserted toothpick comes out clean. About 15 – 20 minutes for normal muffins, 20 – 30 minutes for large muffins and cast iron skillet depends on the size.) You can also cook this on the upper rack of your BBQ if you so desire.
- Remove from oven and let cool on a rack.
- Serve warm with earth balance or other vegan, soy free spreads.
Variation: If you can eat cheese, adding grated cheese or chunks of cheese to the dry ingredients for some added tastiness! I made a few muffins with cheese in them for Mr. Bean and he quite enjoyed them!
What’s something you frequently eat that you’ve tried to make a bit healthier or better for you?