Strawberry-Coconut Cornbread

This slideshow requires JavaScript.

I haven’t yet gone strawberry picking this season, but I know the time is ripe, because the berries I got from the farmers’ market yesterday morning were stupidly delicious. The last couple days in Toronto have cooled off a bit and it almost feel like autumn. I’m sure it’ll get scorching hot soon enough, but it’s a welcome change for now, because sweater-weather is definitely a part of my natural habitat. I found that the little dip in temperature also suited this recipe really well, since this rich cornbread has a comfort food feel to it. The batter would make great muffins too! Also, big thanks to my roommate/personal food photographer, Warren, for taking wonderful pictures again.

Ingredients:
1 cup cornmeal
1 cup unbleached all-purpose flour
3 tablespoons organic cane sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon sea salt
2 tablespoons Earth Balance vegan margarine*
3/4 cup coconut milk
1/4 cup water
1 tablespoon + 1 teaspoon apple cider vinegar
2 tablespoons canola oil
1 cup strawberries, hulled and cut into quarters

Instructions:

1. Preheat oven to 400 degrees Fahrenheit. In a large mixing bowl, add the cornmeal, flour, sugar, baking powder, baking soda, and salt. Stir until combined. Add the Earth Balance and mix together with your hands until it’s the consistency of tiny pebbles in the flour mixture.
2. In a separate bowl, whisk together the coconut milk, water, apple cider vinegar, and canola oil. Add the wet ingredients to the dry ingredients and stir together until just combined.
3. Grease the inside of a loaf pan with about 1 tablespoon of oil and pour the batter into it. Throw into the oven for about 24 to 28 minutes, or until golden brown on the outside. To check for doneness, stick a toothpick or a knife into the center and if it comes out clean, it’s ready!
Makes: 5 to 7 servings
*Alternatively, you can use coconut butter if you have it on hand. Although, use 1/2 teaspoon of salt instead of 1/4 teaspoon.

Advertisements

1 Response to “Strawberry-Coconut Cornbread”


  1. 1 Pauline November 21, 2010 at 2:35 pm

    I love strawberries. Maybe I’ll try soon 🙂


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s




Welcome!

My name is Ross. I'm a food loving vegan and these are some of my recipes. I'm also the owner of Hot Beans vegan takeout in Kensington Market, Toronto. Check out my 'about' page for more info. Enjoy!

Follow blog and Hot Beans updates on Twitter!

All images and recipes (unless otherwise noted) Copyright © Ross Corder and Vegan Eats Blog, 2009-2013. All rights reserved. Please do not re-post or otherwise duplicate without permission. Thanks! Also, the "gluten-free" recipe tag is meant primarily for cataloging purposes and does not necessarily ensure that the recipe is completely gluten-free. Be careful to read the labels of any pre-packaged products to ensure that they are indeed gluten-free!

%d bloggers like this: