Happy 4th of July! This blog is usually about celebrating foods from other cultures, but I think it’s important to honor the tasty dishes that originate here in the states. Cornbread is a classic southern staple, and for good reason! It can be savory or sweet, spicy or mild. I prefer savory and spicy - but you do you!
I decided to make this recipe a little extra special, because I can be a little extra. Grilling the cornbread allowed it to get a nice char and caramelize. Charred AND buttery? Sounds like 4th of July to me!
2 cups plain, unsweetened nondairy milk
2 tsp Apple Cider Vinegar
2 cups cornmeal
1 cup flour
⅛ cup sugar
2 tsp baking powder
½ tsp salt
⅓ cup canola or vegetable oil
1 cup frozen corn
2 shallots, thinly sliced
1 stick room temperature vegan butter (like Earth Balance)
1 jalapeño, diced (optional)
- Preheat your oven to 350 degrees F. Lightly oil a 9 x 13 inch baking dish (or a cast iron skillet).
- Combine the nondairy milk and vinegar in a measuring cup and set it aside for 10 minutes. While that sits, heat a skillet over medium high heat. Add a tbsp of oil and once hot, add in the sliced shallots. After a few minutes (and stirring somewhat often), the shallots will begin to caramelize. Add in the corn with a little salt, and continue to stir every now and then. When you notice a char on the corn and it’s cooked to your liking take it off the heat.
- In a large bowl, thoroughly mix together cornmeal, flour, sugar, baking powder and salt.
- Make a well in the center of the bowl and add in the nondairy milk mixture and oil. Mix just until combined. Pour batter into your dish or skillet and sprinkle the corn and shallots over the top.
- Bake for 35 minutes or until a toothpick comes out clean and the top is a little browned.
- Optional: Combine the room temperature butter with the diced jalapeño allow it to chill slightly.
- If you want to grill the cornbread (it’s honestly delicious if you do or don’t), follow these next steps. Cut the bread in half widthwise so it’s easier to get out of the pan. Carefully remove from the pan and brush some jalapeño (or regular) butter on both sides. Put the buttered cornbread directly on the grill. Allow to get a nice char for about a minute before rotating the bread 90 degrees to get some nice grill marks.
- Flip the bread over completely and repeat this process. Take the bread off the grill and allow to cool about 5 minutes before slicing and serving.