Maple Carrot Cornbread Delight
This Maple Carrot Cornbread Delight is a delightful twist on classic cornbread, perfectly combining the natural sweetness of pure maple syrup and the earthy notes of fresh carrots. Found in the beloved 'As You Like It Cookbook' from 2001, this vegan recipe offers a moist and fluffy texture that makes each slice a treat. Ideal for breakfast, brunch, or as a side dish, this cornbread is not only delicious but also wholesome, packed with nutrients and free from animal products. Enjoy it warm, slathered with vegan butter, or as a base for your favorite sandwich spread, and savor the delightful flavors in every bite!
N/A
Servings
180
Calories
11
Ingredients
Ingredients
unbleached white flour
1 1/4 cups (measured)
cornmeal
1 cup (measured)
baking powder
2 teaspoons (measured)
sea salt
1/4 teaspoon (measured)
flax seed meal
1 tablespoon (measured)
water
2 tablespoons (mixed with flax seed meal)
soymilk
1 1/4 cups (measured)
pure maple syrup
6 tablespoons (measured)
canola oil
1/4 cup (measured)
pure vanilla extract
1/2 teaspoon (measured)
carrot
1/4 cup (shredded)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease and flour a 10"x6" loaf pan.
2
In a large mixing bowl, whisk together the unbleached white flour, cornmeal, baking powder, sea salt, and flax seed meal until well combined.
3
In a separate bowl, mix the flax seed meal with water and let it sit for a few minutes to thicken. Then add the soymilk, pure maple syrup, canola oil, and pure vanilla extract, stirring until fully mixed.
4
Fold the shredded carrots into the liquid mixture, ensuring they are evenly distributed.
5
Gradually add the dry cornmeal mixture to the wet ingredients, mixing with a wooden spoon until just combined; be careful not to overmix.
6
Pour the batter into the prepared loaf pan and spread it evenly.
7
Bake in the preheated oven for 1 hour and 15 minutes, or until a wooden toothpick inserted in the center comes out clean.
8
Remove the loaf from the oven and let it sit in the pan on a wire rack for 10 minutes. Then, carefully invert the pan to release the loaf onto the wire rack.
9
Allow the cornbread to cool to room temperature before slicing and serving.
Nutrition Information
7g
Fat
24g
Carbs
3g
Protein
1.5g
Fiber
4g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Maple Carrot Cornbread Delight?
It is a vegan cornbread variation that combines the sweetness of pure maple syrup with fresh shredded carrots for a moist and fluffy texture.
Is this cornbread recipe vegan?
Yes, this recipe is entirely plant-based and free from animal products, using soymilk and a flax seed meal mixture as substitutes.
How long does it take to bake this cornbread?
The cornbread needs to bake in a preheated oven for 1 hour and 15 minutes.
What is the required oven temperature?
The oven should be preheated to 350°F (175°C).
What size pan should I use?
A lightly greased and floured 10 inch by 6 inch loaf pan is recommended for this recipe.
How many calories are in a serving?
Each serving contains approximately 180 calories.
What are the nutritional values for fat and protein?
Each serving contains 7g of fat and 3g of protein.
How much fiber and sugar is in one slice?
One serving provides 1.5g of fiber and 4g of sugar.
What is the source of this recipe?
This recipe is found in the 'As You Like It Cookbook' published in 2001.
How do I prepare the flax seed meal?
Mix 1 tablespoon of flax seed meal with 2 tablespoons of water and let it sit for a few minutes to thicken before adding other wet ingredients.
What kind of flour is used?
The recipe calls for 1 1/4 cups of measured unbleached white flour.
How much cornmeal is needed?
You will need 1 cup of measured cornmeal.
What sweetener is used in this cornbread?
The recipe uses 6 tablespoons of pure maple syrup for natural sweetness.
How much carrot is included in the batter?
The recipe requires 1/4 cup of shredded carrot.
What liquid ingredients are required?
The wet ingredients include soymilk, pure maple syrup, canola oil, pure vanilla extract, and a water-flax mixture.
How should I combine the dry and wet ingredients?
Gradually add the dry cornmeal mixture to the wet ingredients and mix with a wooden spoon until just combined, being careful not to overmix.
How do I know when the cornbread is finished baking?
It is done when a wooden toothpick inserted into the center of the loaf comes out clean.
What is the cooling process?
Let the loaf sit in the pan on a wire rack for 10 minutes, then invert the pan to release it and allow it to cool to room temperature before slicing.
What are some serving suggestions?
It can be served warm with vegan butter, used as a side dish, or as a base for sandwich spreads.
Is there any salt in this recipe?
Yes, the recipe includes 1/4 teaspoon of sea salt.
What type of oil is used?
The recipe specifies 1/4 cup of canola oil.
How much vanilla is added?
The recipe uses 1/2 teaspoon of pure vanilla extract.
How many total ingredients are in this recipe?
There are 11 ingredients: flour, cornmeal, baking powder, sea salt, flax seed meal, water, soymilk, maple syrup, canola oil, vanilla, and carrots.
What is the carbohydrate content per serving?
There are 24g of carbohydrates per serving.
Does the recipe contain any cholesterol?
According to the nutritional data, the cholesterol content is null, which is consistent with its vegan ingredients.
What is the texture of the finished cornbread?
The cornbread has a moist and fluffy texture thanks to the shredded carrots and maple syrup.
When is the best time to eat this cornbread?
It is ideal for breakfast, brunch, or as a hearty side dish.
Can I use any other milk besides soymilk?
While the original recipe calls for soymilk, most plant-based milks would likely work as a substitute.
Is the carrot flavor very strong?
The carrots add earthy notes and moisture, but the flavor is balanced by the cornmeal and maple syrup.
Should the dry ingredients be sifted?
The instructions suggest whisking the dry ingredients together until well combined rather than sifting.