Notes from the Vegan Feast Kitchen/ 21st Century Table: MY LATEST OBSESSION: VEGAN CORN SPOON BREAD, TWO WAYS.
I made the second spoon bread today, but substituted one egg (it wasn’t vegan this time) for the egg replacer and water and used 1 Tablespoon of maple syrup instead of sugar. Also, I used 1 cup of coarse corn meal instead of 2/3 cup–so it probably wasn’t as moist as the original. I used almond milk both in the batter and on top and used trader joe’s gluten free flour mix, which has no xantham gum in it, so I can eat it!
Well, it looks like I changed the recipe so much, I should just write my own, but not tonight. It was delicious!
Here’s the revised version:
1 cup cornmeal
3 Tbs trader Joe;s GF flour mix
1/2 tsp salt
1/2 tsp baking soda
1 Tbs vinegar or lemon juice PLUS
nondairy milk to make 1 cup
1 large egg
1/2 cup nondairy milk (a richer one such as full-fat soymilk or nut milk is the tastiest)
Preheat the oven to 400ºF. Place the oil in an 8-inch round, straight-sided casserole or soufflé dish (about 3 inches deep). Place in the oven while it heats up.
Mix the Dry Mix ingredients together in a medium bowl. Add the Wet Mix ingredients and blend well. Stir into the Dry Mix just until mixed. Scrape into the hot pan with the oil. Swirl the 1/2 cup milk over the batter-DON’T STIR IN! Bake for 35 minutes.