Rosemary Cranberry Cornbread
Aromatic and tart, this Rosemary Cranberry Cornbread combines juicy dried cranberries with fragrant fresh rosemary for a flavourful twist on a classic. Lightly sweetened with maple syrup and completely plant-based, it's a golden, sliceable treat that makes a wonderful holiday side dish or cozy afternoon snack. Recipe by Shea of A Plant-based Soul
Serves 12 | Prep time: 15 mins | Cooking time: 25 mins
INGREDIENTS
- 2 Tbsp ground flax seed
- 6 Tbsp water
- 3/4 cup + 2 Tbsp unbleached all purpose flour
- 1 1/4 cup cornmeal
- 1/2 tsp salt
- 2 tsp baking powder
- 1/2 cup & 2 Tbsp dried cranberries
- 1 1/2 Tbsp chopped fresh rosemary
- 1/2 cup organic maple syrup
- 1/4 cup canola oil
- 1 tsp apple cider vinegar
- 3/4 cup almond, soy, or cashew milk
METHOD
- Preheat oven to 220C/425F
- Prepare the flax egg by combining ground flax seed with 6 tablespoons of water. Stir and set aside.
- In a large bowl, mix all dry ingredients, including cranberries and rosemary.
- In a small bowl, mix together all wet ingredients, including the flax egg.
- Add the wet ingredients to the dry ingredients and stir to combine.
- Grease an 8×8 baking dish or a muffin pan. Pour batter into the baking dish.
- Place in the oven and bake for 20-25 minutes. After 20 minutes, check to make sure they are done by inserting a toothpick in the center. If it doesn’t come out clean, bake for another 5 minutes. If you choose to make muffins instead, the baking temperature and time will vary (bake 15-20 minutes at 177C/350F).
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