Savory Corn Bread Vegan Recipe

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Savory Corn Bread Vegan Recipe


 I've continued baking with soy protein isolate. In this case, a savory corn bread. The soy protein acts as a binder and egg replacer. If I believed in magic, I would say that's what it is. But it's not magic. It's just the power of plants. 

I love corn bread as both a sweet and savory food. It truly shines in both applications. 

In this case, I went savory. It's a soft, fluffy and spicy corn bread that you'd never know is without eggs. 

Instead of baking with white flour, I use old fashioned oats that I turn into dust using a spice grinder. Oats are gluten free. Oats are also better for you than white flour. 

Ingredients
1 1/2 cups corn meal
3 1/2 cups ground old fashioned oats
2 Tbls soy protein isolate
2 Tbls Canola Oil
1 Jalapeno, minced
1 Serrano, minced
1 Habanero, minced
5 Small Cloves Garlic, minced
1 Cup Shreeded Vegan or Regular Cheddar Cheese
1/4 Cup Almond Milk
2 1/2 Cups Water
3 Tbls Baking Powder
2 Tbls salt

Instructions

The 3 1/2 cups measure of oats is prior to grinding. It'll yield approximately 3 cups after grinding. 

In a large mixing bowl combine all the dry ingredients, including the chilis and the cheese. 

Add in the liquid and stir until a thick, barely loose batter is formed. 

Coat a 9 inch non-stick square baking pan with non-stick spray. Pour in the batter. 

Preheat oven to 350 F.

Bake for 25 minutes or until a toothpick comes out clean. 

Cool thoroughly before portioning and removing to a storage container. 

Makes approximatel 12-15 large slices. 

I recommend storing in the fridge, but it's best served warm or at room temp. 

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