Cornbread | Texan Recipes | Vegan

Hello my lovelies! As you might know if you've been around for a while I love myself a plate of vegan Chilli con carne and I now know that in Texas you eat a lovely bread along with it and of course I was curious to try this out as I eat Chilli con carne on the regular. Toxic was nice enough to try different methods on baking the cornbread to give me some tips and the one I ended up preferring was baking it in a skillet. It just turns more golden and sweet that way and that sweetness works beautifully with the savoury Chilli con carne.

What you need for dry ingredients:

2 1/2 dl (1 cup) cornmeal

2 1/2 dl (1 cup) flour

1 tsp baking powder

1/2 tsp baking soda

A pinch of salt

What you need for wet ingredients:

3/4 dl (0.3 cup) brown sugar

1/2 dl (0.2 cup) aquafaba

2 1/2 dl (1 cup) buttermilk (combine milk with juice of one lemon)

115g room temperature butter

2 tbsp agave syrup

Serves 8 people.

Begin with preheating your oven to 210°C (400°F).

In a bowl add all of the dry ingredients and whisk them together and set aside.

In a kitchen machine add aquafaba, sugar and whisk until we have stiff peaks.

Or whisk with a hand whisk, should take a couple of minutes.

Now add butter and syrup into a pot and bring to medium high heat while whisking allowing the butter to melt fully

Add the dry ingredients and buttermilk into the aquafaba, whisk until it's combined.

Pour the batter into a skillet and bake in the middle of the oven for 20-30 minutes. Allow to cool before serving, I am having mine with my Chilli con carne.