It took me a really long time to find a cornbread recipe that I liked...and then we decided to cut all animal products out of our diet. And so, following is the vegan, no sugar, oil, or processed ingredients version of my favorite cornbread recipe. Let it be known that my kids LOVE this (so do the adults) and we aren't really big cornbread fans. It's a keeper!
3/4 cup cornmeal
1 1/4 cup whole wheat flour
1 Tablespoon baking powder
1 teaspoon salt
1/4 cup 100% pure maple syrup
1 can corn (pureed with corn liquid in blender)
1 can corn, drained (not pureed)
1/2 cup chia gel (add 2 T. chia seeds to 4-5 T. water, let sit 10 minutes)
1 medium onion, diced
1 garlic clove - minced
1 jalapeno pepper, diced
1 can coconut milk
Sautee the onion in small amounts of water for 25-30 minutes, stirring and adding water as needed.
Add minced garlic and jalapenos and saute for an additional 5 minutes.
Mix cornmeal, flour, baking powder, salt in a medium sized bowl.
Add syrup, pureed corn, chia gel and coconut milk - mix well.
Add drained corn and onion mixture. Stir to mix.
Line a 9x13 glass pan with aluminum foil and bake at 375* for 30 minutes.
Allow to cool before turning out of pan.
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