1/2 Onion, small dice 2 Cloves Garlic, minced 1/2 Red Bell Pepper, small dice 4 Tbs. Olive Oil, divided 1 Cup Tofu, soft or firm 2 Tbs. Maple Syrup 1 tsp. Salt 1.75 Cups Apple Juice, unsweetened 2 Tbs. Apple Cider Vinegar
Dry Ingredients:
1 1/2 Cups Corn, frozen kernels 1 Serrano Pepper, minced, or less
2 1/2 Cups Cornmeal, whole grain, fine grind 1 1/2 Cups Whole Wheat Flour, Albino 1 Tbs. Cornstarch or Arrowroot 1 tsp. Baking Powder 1 tsp. Baking Soda
2 Tbs. Cornmeal, for dusting
Small dice onion and pepper.
Peel and chop garlic.
Gently cook onions, garlic and red pepper in one tablespoon of oil.
1 Cup Tofu, soft or firm 2 Tbs. Maple Syrup 2 Tbs. Olive Oil 1 tsp. Salt 2 Cups Apple Juice, unsweetened 2 Tbs. Apple Cider Vinegar
Wet Ingredients
Puree ingredients together in the blender.
Brush remaining tablespoon of olive oil over a sheet pan.
Sprinkle with 2 tablespoons cornmeal.
Place pan into oven to heat.
Pan should heat for five minutes which is about as long as you need to finish making the cornbread batter.
Add liquid blender ingredients to dry ingredients.
Add the pepper-onion mix to the bowl.
Begin to mix everything together.
Mix ingredients to form a semi-firm batter.
Be sure to scrape sides and bottom of bowl with every mix and fold.
Carefully remove hot pan from oven.
Dump batter onto the hot pan.
Slightly wet your hands with cold water.
Wet hands will keep batter from sticking to your fingers.
Carefully press batter into pan.
Batter should be distributed evenly over the pan.
Place pan back into oven.
Bake cornbread for 30 minutes.
Remove cornbread from oven.
Let rest a few minutes before slicing.
Wrap leftover cornbread well and place into the freezer.
Frozen cornbread is great to have on hand as it goes well with most soup and salad recipes.
New Taste Thinking:
The fact that this is a vegan recipe has nothing to do with me loving the cornbread. I eat both vegan and non-vegan food. It just happens to be another delicious and unique recipe. The interesting thing about this recipe and basically all of the recipes on this website is that you will never find them selling in your grocery store. The only way to experience the quality and flavors is to make the recipes yourself. This is sort of funny because unlike so many things in this world, you just can't buy it.
Serving Size 1 piece Servings Per Recipe 36 Calories 82 Calories from Fat 17 Total Fat 2g Saturated Fat 0g Trans Fat 0g Cholesterol 0mg Sodium 99mg Total Carbohydrate 14g Dietary Fiber 2g Sugars 2g Protein 3g
