Based on the traditionally less sweet southern recipe, this delicious classic brings the best of all worlds together by creating a moist and satisfying savoury bread that also happens to be dairy free & gluten free!
INGREDIENTS
- 2 cups Unsweetened Coconut Milk
- 2 tbsp Fresh Lemon Juice
- 2 1/2 cups Stone Ground Cornmeal
- 1/4 cup Sugar
- 1/2 tbsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Kosher Salt
- 1/2 cup Dairy Free Margarine
- 2 Eggs
- Cooked Kernels from 1 Fresh Cob of Corn, roughly chopped
INSTRUCTIONS
STEP 1: Preheat oven to 400°F
STEP 2: Place your 10" cast iron skillet in the oven right away while it is pre-heating so that it's nice and hot later on.
STEP 3: In a medium mixing bowl combine the coconut milk and fresh lemon juice, whisk to combine and set aside for around 10 minutes to let it curdle.
STEP 4: In a separate large mixing bowl, whisk together the cornmeal, sugar, baking powder, baking soda & salt.
STEP 5: Microwave the margarine to melt it and whisk it into the buttermilk mixture.
STEP 6: Add the eggs to your buttermilk mixture and whisk until thoroughly combined.
STEP 7: Pour the buttermilk mixture into the large dry ingredient mixing bowl and whisk everything together until thoroughly combined.
STEP 8: Add roughly chopped corn kernels to the mixture and stir briefly to combine.
STEP 9: Carefully remove cast iron skillet from the oven and place on stove top.
STEP 10: Add 2 tbsp of margarine to the hot skillet, stirring until completely melted.
STEP 11: Add cornbread batter to the hot skillet.
STEP 12: Bake in center rack at 400°F for 25 minutes.
STEP 13: After 25 minutes, make sure a toothpick inserted into the center of your cornbread comes out dry.
STEP 14: Let cool on the stove top for 20 minutes.
STEP 15: Cut into equal slices and serve.
Here is a link to the full recipe with instructions on ImpulsiveCulinarian.com:
bit.ly/3joOK2w