Tag Archives: corn

SRC: Baking and Creating with Avril’s Zucchini Cornbread

Baking and Creating with Avril Zucchini Cornbread-3For November’s Secret Recipe Club, I was paired with Avril of Baking and Creating with Avril. Avril is a pro-star baker, with tons of delicious recipes like this Hummingbird Bundt Cake, these Apple Crumble Muffins, and even a cake with Cauliflower in it!

With the help of Mr. Bean, I ended up choosing to make her zucchini cornbread as we didn’t want something that was sugar-tastic and it was definitely delicious!

Baking and Creating with Avril Zucchini Cornbread-1

As expected, I did make a few changes: I made it gluten free, dairy free by substituting almond milk for the buttermilk and olive oil & more almond milk for the melted and cooled butter. I also reduced the sugar to 1/4 c. and used salt to help dehydrate the zucchiniĀ  instead of sugar.) Even with the modifications, it had an excellent texture, had a good amount of sweetness and was nice and moist.

Baking and Creating with Avril Zucchini Cornbread-5

Gluten, Dairy and Soy Free Zucchini Cornbread

1/3 c. each of brown rice, millet and sorghum flours (or 1 c. of any GF flour – if you can have gluten, use 1 1/2 c. flour and omit the xathan gum)
1/2 c. tapioca starch
1 tsp. xathan gum
3/4 c. cornmeal1 tsp. baking powder
1/2 tsp. baking soda
1/4 c. sugar
1/2 tsp. salt + 1 tsp salt
1 medium zucchini
1/3 c. olive oil
2/3 c. almond milk (or other dairy free milk)
1 tsp. apple cider vinegar
2 eggs

  1. Half an hour before you want to make your cornbread, grate the zucchini, sprinkle it with 1 tsp salt and place in a dish towl lined strainer or seive. After 1/2 hour (or more), squeeze out excess water from zucchini. Set aside.
  2. Preheat your oven to 350F and grease a 9 x 5″ pan. (I used a 6″ cast iron skillet & 4 out of 6 large muffin tins.) If your pan(s) are metal, place in the oven while it’s preheating)
  3. In a measuring cup, mix together the almond milk and the apple cider vinegar. Set aside.
  4. In a large bowl, whisk together flours, xathan gum, cornmeal, baking powder, baking soda, 1/2 tsp. salt and sugar.
  5. In a separate bowl, whisk together the olive oil, milk mixture and eggs. Mix in the grated grated zucchini.
  6. Pour the wet ingredients into the dry and mix with a spatula until all the flour is incorporated. Add more almond milk if required.
  7. Remove the pan from the oven (careful, it’s hot!) and pour the batter into it.
  8. Return to the oven and bake for ~18 min (for muffins), ~30 – 35 min (for 6″ cast iron skillet) or ~50 minutes (for the loaf pan) or until a toothpick inserted comes out dry.
  9. Allow to cool slightly before serving.
  10. Enjoy!

Baking and Creating with Avril Zucchini Cornbread-2

Please check out the rest of Group D’s recipes by clicking below!

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Vegan, Gluten and Soy Free Chive Garlic Cornbread

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

  1. 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.
  2. Mix the cornmeal and almond milk together and let sit for 10 minutes.
  3. In another bowl, mix together the flours, xathan gum, baking powder, salt, garlic and cayenne powder. Add in the corn kernels and chives.
  4. Add the applesauce, oil and agave to the cornmeal mixture and mix.
  5. Add the liquid ingredients to the dry and mix until just combined.
  6. Remove the pan from the oven (careful, it’s super hot!) and pour batter into it.
  7. 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.
  8. Remove from oven and let cool on a rack.
  9. Serve warm with earth balance or other vegan, soy free spreads.
  10. Enjoy!

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?

Recipe Shared at: Slightly Indulgent Tuesdays, Hearth and Soul Blog Hop 69.

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