Cornbread has been a favorite food in the North American regions. Aside from it is really easy to make, it is also appreciated for its nutritional value. Traditionally, cornbread was made out of corn meal ground from Native American Maize, mixed with egg and milk and then baked in a pan as flat pancakes or in an oven. The popularity of this good food spreads throughout the parts of the globe.
Origin of Cornbread
The humble beginnings of cornbread can be traced back to the Native Americans, where they used ground corn as their primary food source. When this ground corn is combined with eggs and corn flour, it creates a quick and easy meal for the natives. Different regions tend to have a variation of the cornbread meal. For instance, northern cornbread have added sweeteners like sugar, honey or molasses while in the southern areas, they exclude sweeteners and preferred using fat from bacon or lard.
For hundreds of years, the cornbread recipe has changed a little, from the traditional baking with eggs and milk up to the modern vegan formulas.
Vegan Cornbread Nutrients
Cornbread is a tasty addition to everyone’s diet. In fact, picky toddlers enjoy this food a lot. This humble cornbread is also a good source of essential nutrients needed by the body. Cornbread contains 10 of the essential amino acids that is vital in the cellular processes and other organ functioning.
According to a USDA National Nutrient Database, a 2 ounces slice of cornbread offers 4.32 grams of protein, 6 grams of fat, 28.86 grams of carbohydrates, and 1.4 grams of fiber. Also, it contains 1.14 mg of iron (aids in oxygen transport), .38 mg of zinc (repairs damaged tissues and heal wounds), .037 mg of copper (a mineral that is necessary to produce hemoglobin), and .113 mg of manganese (helps in building essential enzymes for building bones, ensuring a healthy bone structure).
A potent antioxidants such as carotenoids lutein and zeaxanthin are present in cornbreads in a form that can be easily absorbed by the body. This 2 unique carotenoid, lutein and zeaxanthin protects the eye from high-energy light waves and boosts the pigment in the retina.
Furthermore, it contains 44 mg of calcium and 226 mg of phosphorous, both of which are important in building and maintaining stronger bones and teeth.
Vegan Cornbread Recipe
- 2 cups cornmeal
- 1 cup unbleached all-purpose flour
- 2 teaspoon baking powder
- 1/3 cup organic coconut oil, melted
- 2 tablespoons organic maple syrup (or coconut nectar)
- 2 cups soymilk
- 2 teaspoon apple cider vinegar or freshly squeezed lemon juice
- ½ teaspoon salt
1: Preheat oven to 350 F. After which, line a greased 8 x 8 parchment paper in a pan.
2: Mix the soymilk and vinegar in a medium-sized bowl and whisk thoroughly. Set aside.
3: Combine all the dry ingredients in a separate bowl (cornmeal, flour, baking powder, and salt).
4: Put the oil and maple syrup to the soymilk mixture. Wisk for about 2 minutes or until it is foamy and bubbly.
5: Mix the wet ingredients with the dry ingredients and stir well until combined.
6: Transfer the batter into the pre-prepared baking pan using a large wooden spoon or spatula.
7: Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean.
8: Cool for at least 10 minutes then store in an airtight container.
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