{"id":7236,"date":"2022-01-02T11:11:00","date_gmt":"2022-01-02T17:11:00","guid":{"rendered":"https:\/\/benpollock.com\/brick\/?p=7236"},"modified":"2026-01-01T10:00:52","modified_gmt":"2026-01-01T16:00:52","slug":"vegan-cornbread","status":"publish","type":"post","link":"https:\/\/benpollock.com\/brick\/2022\/01\/vegan-cornbread\/","title":{"rendered":"Vegan Cornbread with Niblets and Scallions"},"content":{"rendered":"\n<p>I love cornbread but not enough, usually, to eat a whole pan. My Beloved will have a bite and remind me she doesn&#8217;t like cornbread, so there&#8217;s the rest of it sitting there, New Year&#8217;s <a href=\"https:\/\/benpollock.com\/brick\/2013\/12\/hoppin-ben\/\">after New Year&#8217;s<\/a>.<\/p>\n\n\n\n<p>She likes this one.<\/p>\n\n\n\n<p>This recipe is historically a Southern cornbread in that it&#8217;s not sweet. <a href=\"https:\/\/uchicagobite.com\/blog\/2020\/12\/7\/northern-vs-southern-cornbread-recipes-to-try\">Northern cornbread<\/a> steers toward a cake path. The kernel corn and green onions should indicate this, but the jalapeno cornbread sold in Walmart bakeries is a sugary contradiction. I&#8217;ve long sought non-sweet recipes yet lost the more successful ones. I&#8217;m posting this one just tried Jan. 1 as it&#8217;s a keeper!<\/p>\n\n\n\n<p>This <a href=\"https:\/\/eatplant-based.com\/bulgur-my-new-best-friend\/\">recipe from EatPlant-Based<\/a> gave me a great jumping-off point for a whole-food plant-based minimal-oil delight. It&#8217;s moist, too.<\/p>\n\n\n\n<p>Makes about 16 wedges.<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>2 teaspoons vegetable oil<\/li>\n\n\n\n<li>1 Tablespoon <a href=\"https:\/\/www.thespruceeats.com\/what-is-an-egg-replacer-3376812\">egg replacer<\/a> powder OR ground flaxseed<\/li>\n\n\n\n<li>2 Tablespoons water<\/li>\n\n\n\n<li>2 cups plant milk, maybe a little more<\/li>\n\n\n\n<li>2 teaspoons vinegar<\/li>\n\n\n\n<li>2 cups cornmeal<\/li>\n\n\n\n<li>1 cup flour<\/li>\n\n\n\n<li>1 Tablespoon baking soda<\/li>\n\n\n\n<li>1 teaspoon salt<\/li>\n\n\n\n<li>2 green onions, minced, both white and green parts<\/li>\n\n\n\n<li>1 cup frozen corn kernels, thawing not necessary<\/li>\n<\/ul>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Preheat oven to 400 degrees. Place oil in 12-inch heat-proof nonstick (or well-seasoned cast iron) skillet and place in oven.<\/li>\n\n\n\n<li>In a small bowl stir together thoroughly egg replacer or flaxseed powder and water then allow 4-5 minutes to thicken.<\/li>\n\n\n\n<li>Stir vinegar into 2 cups plant milk to sour.<\/li>\n\n\n\n<li>In a large mixing bowl whisk together the cornmeal, flour, baking soda and salt. Mix in the scallions and corn.<\/li>\n\n\n\n<li>Stir the egg replacer mixture into the soured plant milk.<\/li>\n\n\n\n<li>Because baking soda looses its buoyancy shortly after getting wet, this needs to go kind of fast:\n<ol class=\"wp-block-list\">\n<li>Pour the liquid mix into the flour mix, mixing into a pancake batter consistency. Don&#8217;t worry about lumps or a few visible dry bits. Add 1-3 Tablespoons more plant milk if needed to thin to be pourable.<\/li>\n\n\n\n<li>Using oven mitts because the skillet handle is hot, spread the hot oil with a hard spatula around the bottom.<\/li>\n\n\n\n<li>Pour the batter into the skillet then spread and smooth with a soft spatula or the back of a long spoon.<\/li>\n<\/ol>\n<\/li>\n\n\n\n<li>Bake 20 minutes. The top should be lightly browned while the sides have pulled away from the skillet. An inserted toothpick should come out fairly dry. Otherwise bake 3-5 minutes longer.<\/li>\n\n\n\n<li>Allow to cool on a wire rack. Using a spatula, loosen the cornbread from the skillet and slide to a plate or carving board for slicing and serving. Otherwise, the cornbread should stay fresh several days, wrapped and refrigerated.<\/li>\n<\/ol>\n\n\n\n<h2 class=\"wp-block-heading\">Notes<\/h2>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Volume measure is sufficient to create this baked item, rather than by weight.<\/li>\n\n\n\n<li>The oil for the skillet (insurance against sticking) needs to be suitable for high temperatures. Vegan vegetable shortening or solid coconut oil (refined so there&#8217;s no coconut flavor) also would work as a nonstick insurance policy.<\/li>\n\n\n\n<li>Most cornbread recipes specify coarse cornmeal. I used what I had in the freezer, a finer texture, and it&#8217;s great, lots of corn flavor but that may be because it&#8217;s organic.<\/li>\n\n\n\n<li>I used whole wheat. Unbleached white flour would allow a brighter yellow in the finished loaf.<\/li>\n\n\n\n<li>I prefer &#8220;original&#8221; or regular plant milk, which has added sweetener to approximate that of dairy milk. Unsweetened plant milk will work and <em>not<\/em> need additional sweetener to compensate.<\/li>\n\n\n\n<li>Lemon or lime juice in the same amount can replace the vinegar.<\/li>\n\n\n\n<li>Adding with the onion and corn a minced, fresh small jalapeno, discarding seeds, would be tasty.<\/li>\n\n\n\n<li>This recipe makes a nearly 2-pound, 12-inch-round loaf. That would calculate out to a large rectangular cake pan OR no less than 12, maybe 18, muffins if you want to bake either of those ways. Note this is a no-oil recipe so greasing the tins or using paper cupcake liners is a must.<\/li>\n<\/ul>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I love cornbread but not enough, usually, to eat a whole pan. My Beloved will have a bite and remind me she doesn&#8217;t like cornbread, so there&#8217;s the rest of it sitting there, New Year&#8217;s after New Year&#8217;s. She likes this one. This recipe is historically a Southern cornbread in that it&#8217;s not sweet. Northern [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7235,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[54,56],"tags":[],"class_list":["post-7236","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bake","category-holiday-cuisine"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/benpollock.com\/brick\/wp-content\/uploads\/Vegan-Cornbread-with-Corn-and-Scallions-010222-scaled.jpg","jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":4677,"url":"https:\/\/benpollock.com\/brick\/2013\/12\/hoppin-ben\/","url_meta":{"origin":7236,"position":0},"title":"Forget John, It&#8217;s Time for Hoppin&#8217; Ben","author":"Ben S. Pollock","date":"December 31, 2013","format":false,"excerpt":"This is a vegan version of Hoppin\u2019 John, the black-eyed pea dip\/salad\/soup said to bring good luck when eaten on New Year\u2019s Day. (A mess of greens and cornbread (Southern non-sweet recipe) complete the traditional charm). Photo by Christy Pollock Like split peas and lentils, black-eyes do not have to\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Hoppin' Ben 2014","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/01\/hi-res-hoppin-e1388612238354.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/01\/hi-res-hoppin-e1388612238354.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/01\/hi-res-hoppin-e1388612238354.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2014\/01\/hi-res-hoppin-e1388612238354.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":298,"url":"https:\/\/benpollock.com\/brick\/2007\/03\/wayne-reagan-and-lincoln\/","url_meta":{"origin":7236,"position":1},"title":"Wayne, Reagan and Lincoln","author":"Ben S. Pollock","date":"March 16, 2007","format":false,"excerpt":"Will Rogers Writer's Workshop, OKLAHOMA CITY -- This Friday-Saturday set of seminars concerned humor writing -- for newspapers, magazines, books and in one session greeting cards, covering the writing of funny essays but also sound feature reporting. Improving one's marketing skills was featured in several ways. The impact of the\u2026","rel":"","context":"In &quot;\"Never met a blog I didn't like\"&quot;","block_context":{"text":"\"Never met a blog I didn't like\"","link":"https:\/\/benpollock.com\/brick\/category\/nsnc\/oklahoma-city-2007\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":3943,"url":"https:\/\/benpollock.com\/brick\/2012\/11\/kabocha-theater\/","url_meta":{"origin":7236,"position":2},"title":"Kabocha Theater","author":"Ben S. Pollock","date":"November 23, 2012","format":false,"excerpt":"Thanksgiving. America's Feast Day. Serene Tureen (left) and Veggie Stuffing It was yesterday. Before I forget what my notes mean, here are two of the dishes whose recipes I've been tinkering with for years and now have just about settled on. We don't eat meat, so we keep experimenting with\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Serene Tureen, and Veggie Stuffing","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/2012\/11\/Soup-in-front.jpg?resize=1050%2C600&ssl=1 3x"},"classes":[]},{"id":7221,"url":"https:\/\/benpollock.com\/brick\/2021\/12\/joumou-haitian-soup\/","url_meta":{"origin":7236,"position":3},"title":"Appropriation: It&#8217;s What&#8217;s for Dinner","author":"Ben S. Pollock","date":"December 31, 2021","format":false,"excerpt":"Haitian Joumou Soup \u2014 non-fat vegan recipe I haven't cooked on a gas stovetop since early 1999, when we bought the current house. Top of my want list for a new home should we move has been a gas stove. Alas, in recent months media stories claim that cooking electric\u2026","rel":"","context":"In &quot;Holiday Cuisine&quot;","block_context":{"text":"Holiday Cuisine","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/holiday-cuisine\/"},"img":{"alt_text":"Some winter squash varieties at the 2013 Kew Gardens IncrEdibles Festival. Photo by Chiswick Chap CC4.0 license Wikimedia Commons","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/Squashes_at_Kew_Gardens_IncrEdibles_2013.jpg?resize=1400%2C800&ssl=1 4x"},"classes":[]},{"id":6995,"url":"https:\/\/benpollock.com\/brick\/2021\/02\/french-dressing\/","url_meta":{"origin":7236,"position":4},"title":"French as in Red","author":"Ben S. Pollock","date":"February 21, 2021","format":false,"excerpt":"My Beloved and I, on the far side of middle age, recall bottled French as a deep red and savory salad dressing, maybe a hint of sweetness. Groceries these days have moved French dressing below or way above eye level on shelves so it must be out of fashion. Those\u2026","rel":"","context":"In &quot;Condiments&quot;","block_context":{"text":"Condiments","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/condiments\/"},"img":{"alt_text":"Plate of lettuce salad","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/5aday_salad.jpg?resize=700%2C400&ssl=1 2x"},"classes":[]},{"id":6894,"url":"https:\/\/benpollock.com\/brick\/2020\/12\/muesli\/","url_meta":{"origin":7236,"position":5},"title":"Musing on Muesli","author":"Ben S. Pollock","date":"December 27, 2020","format":false,"excerpt":"This is for when you want a hot cereal that's jazzed up but no extra trouble in the morning. That's how I enjoy this muesli, at any rate. Muesli is, however, intended to be served cold, even though it's mainly out-of-the-canister oats. Actually oatmeal, even the old-fashioned traditional sort, arrive\u2026","rel":"","context":"In &quot;Bake&quot;","block_context":{"text":"Bake","link":"https:\/\/benpollock.com\/brick\/category\/kook-cooks\/bake\/"},"img":{"alt_text":"Acme Brick Company sample","src":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=350%2C200&ssl=1","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=350%2C200&ssl=1 1x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=525%2C300&ssl=1 1.5x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=700%2C400&ssl=1 2x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=1050%2C600&ssl=1 3x, https:\/\/i0.wp.com\/benpollock.com\/brick\/wp-content\/uploads\/WindsorParkVelour-Acme-Brick-16-9-for-Featured-Image-stand-in.jpeg?resize=1400%2C800&ssl=1 4x"},"classes":[]}],"_links":{"self":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/7236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/comments?post=7236"}],"version-history":[{"count":12,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/7236\/revisions"}],"predecessor-version":[{"id":8271,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/posts\/7236\/revisions\/8271"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media\/7235"}],"wp:attachment":[{"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/media?parent=7236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/categories?post=7236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/benpollock.com\/brick\/wp-json\/wp\/v2\/tags?post=7236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}