Agave Cornbread w/ Vegan Butter
Time: 30 Minutes
Yield: 12 Servings
(8 Item Recipe)
Naturally Vegan & Vegetarian
1 Cup organic Cornmeal (not self rising or rapid rise)
1 Cup Organic Whole Wheat Flour
1/4 Cup Organic Agave plus some to drizzle top with when done (you can use honey or turbinado sugar if you don’t have agave)
1/4 teaspoon sea salt
1 tablespoon baking powder
1/4 extra virgin olive oil
1 Tablespoon Vegan Butter, to butter hot top with (optional)
1 cup warm purified water
Preheat oven to 350. Lightly oil with olive oil or vegan butter a 9″ cast iron skillet. If you don’t have a cast iron skillet you can use a 9″ round or a 8 x 8 baking dish. In a large bowl take cornmeal, flour, agave, salt and baking powder mixing together dry ingredients. Add oil and warm water to dry mixture stirring until well mixed. Pour wet mix into cast iron skillet or your baking pan and cook for 30 minutes. Check your cornbread at 20 and 25 minutes as all ovens vary. You are looking for lightly golden edges and moist center.
Once done lightly spread hot top with vegan butter, then drizzle with agave. Allowing it to cool will allow it to develop a nice crunch around the edges. Keep in mind the type of baking dish you use and oven temp will affect the baking time which is why I want you to check it at 20 and 25 minutes to be sure it isn’t done early. You can slice it up just like a pie or cake (see below). If you made it in a square pan you can make little squares out of it.
This is a dense and firm cornbread that is moist and just right. You can eat it as a snack or along side a soup or salad. We love this recipe and it always seems to go fast. Also makes an incredible sweet treat without the guilt of a unhealthy dessert.