Move over turkey! It doesn’t get much better than fresh warm cornbread straight out of the oven. It’s perfect for the upcoming holiday season as a side, or enjoy everyday as breakfast or dessert.
GLUTEN-FREE | DAIRY-FREE | PLANT-BASED | VEGETARIAN | VEGAN
The Best Cornbread with Strawberry Compote and Coconut Cream
Author: Jen - A Naturally Nu Foodie Recipe
Prep Time: 15 to 20 minutes
Cook Time: 30 minutes
Total Time: 45 to 50 minutes
Number of Servings: 12, 2-inch squares cornbread, ~2 cups (480 mL) strawberry compote, ~1 cup (240mL) coconut cream
1-½ Tbsp (22 mL) ground flax
¼ cup (60 mL) water
¾ cup (180 mL) rice milk
1 tsp (5 mL) lemon juice
½ tsp (2 mL) baking soda
⅓ cup (80 mL) avocado oil or vegan butter (Earth Balance), melted
⅓ cup + 1-½ tbsp (102 mL) maple syrup
½ tsp (2 mL) salt
¾ cup (180 mL) fine yellow cornmeal (Pan)
¾ cup (180 mL) gluten-free all purpose flour
1 bag (21 oz / 600 grams) frozen strawberries
1-½ tbsp (22 mL) maple syrup
1 tbsp (15 mL) chia seeds
1 can (13.5 fl oz / 400 mL) coconut cream
¼ cup to ⅓ cup (60 to 80 mL) icing sugar
½ tsp (2 mL) vanilla
Preheat the oven to 350 degrees F. Grease the pan or line with parchment paper. Set aside.
Prepare flax egg by combining ground flax with water. Let it rest for about 5 minutes.
Combine milk and lemon juice. Let it sit for 2 minutes before adding baking soda. Set aside.
In a large bowl, whisk together oil and maple syrup. Add the milk mixture and flax egg and whisk until just combined.
In a separate large bowl, stir together salt, cornmeal and flour. Add to the milk mixture and stir together.
Bake for 30 to 35 minutes or until a toothpick inserted into the centre of the cornmeal comes out clean.
Allow cornbread to slightly cool on a cooling rack before slicing into ~2 inch squares.
In a medium saucepan, warm strawberries over medium heat.
When strawberries have slightly softened, mash strawberries with a potato masher.
Stir in maple syrup.
Remove from heat and add chia seeds.
If possible, chill a can of coconut cream overnight.
Remove coconut cream solids. Add to a stand mixer.
Gradually add icing sugar and vanilla to coconut cream solids. Mix over medium speed until peaks form.
Transfer to a small container and store in the fridge until ready to use.
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