People have been asking me how to make this moist vegan cornbread. Here it is!
Have fun, enjoy and think of Dr. King as you chew.
To start, choose a cornmeal that is non-gmo...(too much of the corn in the US is grown with fertilizers, hormones and toxins. Think clean.)
I used Bob's Red Mill Organic Medium Grind Cornmeal - whole grain and stone ground
1 c. cornmeal
1 c. upcycled orange pulp puree (you can make this using the peel from the oranges you eat, just remember to save them so you'll have them and you won't be creating waste. They are packed with vitamin C and great for you skin, gut and immune system!)
1 1/3 muun chi vegan kefir (gotta get some of this amazing probiotic...yummmm)
2 tsp baking powder
1/2 tsp baking soda
dash of salt
2 vegan eggs (I used the aquafaba from my garbanzo beans I ate the night before - the liquid that you drain off the beans. You can also do the flax egg 1 T with water 3 T soaked)
1/4 c melted coconut oil
let this sit for about 15 minutes while you preheat your oven and oil your pan.
I love to cook my cornbread in an iron skillet in a 375 degree oven for 25-30 minutes.
Moist, dense and no refined sugar whatsoever! oh and don't forget to smother it with love and your favorite muun chi vegan kefir cheese when I make it available in the shops coming soon... hopefully in the spring. I'll keep you posted.