Sweet lemon and rum cornbread



I'll keep it short, this is the easiest and quickest dessert I know. It's a light snack with rich flavour and we especially enjoy it in the morning, along a cup of coffee or latte. The lemon, vanilla and rum makes the corn truly shine and you can play around adding a frosting or a globe of almond ice cream during the summer, it would be SO delicious- but this is amazing just as it is.

11 ingredients and 20 mins in the oven. That's it. Enjoy!


Sweet lemon and rum cornbread

Vegan, Gluten-free option included, Nut-free, Plant-based

Makes 1 X 31 cm pie dish

Total time: 25 mins.


  • 1 cup corn meal

  • 1 cup all purpose flour (you can also use wholegrain flour)

  • 3/4 cup rapadura sugar

  • pinch of salt

  • 2 tsp baking powder

  • 1/4 tsp baking soda

  • 1/4 cup extra virgin olive oil

  • 1/2 cup plant based yogurt

  • 3/4 cup plant based milk

  • grated zest from 1 lemon

  • 1/2- 1 tsp tsp rum extract

  • 1/2 tsp vanilla extract

Instructions

  1. Preheat the oven to 180°C.

  2. In a large bowl, stir together the flour, cornmeal, sugar, baking powder, baking soda and salt with a whisk to thoroughly combine.

  3. Stir the wet ingredients into the dry ones only long enough to combine.

  4. Pour the batter into the baking pan (use parchment paper or grease the pan with a thin layer of oil)

  5. Bake for 20 mins. or until a toothpick comes out clean.

  6. Let cool before slicing and serving. Enjoy!


Store in an airtight container for up to 1 week in the fridge.

Tips:

*For more crisp edges, slip your baking pan into the oven beforehand, add the batter into the hot pan and bake.

**You can also bake the cornbread in an iron skillet but remember to preheated before as the iron is thick and takes a longer time to heat and cook the bread.

***Vegetarian: if you don't mind eating milk and eggs, this version is delicious using whole milk and greek yogurt instead of the plant-based ones. For this quantity, you can add 1 whole egg and reduce the milk by half.

****Gluten free: I've tried this recipe using oat flour and it came out delicious in taste! It will a bit too crumbly, so I would suggest to also add half a teaspoon of any starch powder (potato or corn works great).







I'm Ana, a certified plant-based chef with an old love for food styling and photography. I definitely can’t live without lemons, olive oil and everything fermented. Welcome into my online world where I share nutritious, simple and flavourful recipes that are always inspired by the taste of my childhood memories.

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