Crispy edges, soft, crumbly center - the perfect mixture of sweet, and spicy.
This cornbread is delicious on its own or as a side to stew, curry or soup.
1 C fine cornmeal. I love Speerville cornmeal out of NB
1 C whole white or whole wheat flour
1 tsp baking powder
½ tsp baking soda
½ tsp sea salt
½ C unsalted butter or olive oil
⅓ C honey
1 large egg
1 C quick vegan buttermilk
Optional: a pinch of red pepper flakes
Make your quick vegan buttermilk: combine 1 Cup any plant based milk with 1 tsp apple cider vinegar or fresh lemon juice and set aside. This will curdle and make a quick buttermilk. *real buttermilk is also ok.
Preheat oven to 400 degrees.
Grease a 8 or 9 inch baking dish.
Melt the butter and set aside. Don’t use butter if you’re substituting with olive oil.
In a bowl, whisk together the buttermilk, egg, honey and melted butter or olive oil.
Add the flour, cornmeal, baking powder, baking soda and sea salt. Add the red pepper flakes, if using.
Stir until just combined.
Pour the batter into the dish and bake for about 20 mins, until golden brown and the edges have pulled away from the sides.
Let rest for a few minutes before slicing and serving.