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Cornbread with Sage, Fig, and Mozzarella


Vegan MoFo: It's that time of year again! If you don't know what's up, allow me to give you a brief overview: short for the Vegan Month of Food, Vegan MoFo is an annual blogging event about all things vegan. Participants are given daily prompts and then post about it. If you need more info check out the MoFo website and get hip (click here and then come back). 
Today’s prompt: bread.

By now you've probably come to the realization that when I confessed that I was a terrible baker, I wasn't exaggerating. I've just never had good luck with following the rules of baking, or cooking "rules" in general, for that matter. As a matter of fact, I'm pretty sure this cornbread is fixing to get my Southern card revoked.

As a youngin in Alabama I remember cornbread being present in some form or another at nearly every meal. There are usually only a few varieties: johnnycakes, hushpuppies, cracklin cornbread, cornbread with corn kernels, cornbread pudding and cornbread with jalapeƱos. Beyond that, you won't find much variation. And there's a reason for that: cornbread is perfect plain and simple.  But as you just read (unless your skimming and you missed it) I've never been very fond of or particularly good at following rules in the kitchen. I like my kitchen to be lawless. Adventurous. But not wasteful. I hate food waste.

This Sage, Fig, Mozz Cornbread is just a tiny sweet and a lot savory.

Tips and Reminders:
  • Make sure to mix together your "buttermilk" and "eggs" before you get started on the rest. 
  • The lavender salt was a food gift from a friend, so I'm guessing you don't have any in your pantry. NO BIG DEAL. Just use regular salt.
  • No coconut sugar? No problem. Use maple syrup or regular sugar
  • Experiment with the ingredients: you don't have to use sage and fig. 
  • Fresh Herbs only!
  • Stick with dried fruits.

Cornbread with Sage, Fig, and Mozzarella 

Buttermilk: 1 1/4 cup cashew milk + 1 tbsp apple cider vinegar
Fleggs: 2 tbsp ground flax seed +1/2 cup warm water
1 1/2 cup cornmeal
3/4 cup flour
2 tbsp coconut sugar
1 tbsp baking powder
1/4  cup chopped fresh sage leaves
1 tsp lavender salt
8 dried figs
1/2 cup crumbled vegan mozzarella (Miyoko is the way to go)
4 tbsp vegan butter, melted; divided
  1. Mix together your flegg and your buttermilk and set aside. 
  2. Preheat your oven to 425. While your oven is preheating toss a 9 inch cast iron or cake pan in there so they can get hot together.
  3. In a large bowl, whisk the cornmeal, flour, sugar, baking powder, sage, salt, figs and cheese.
  4. In another bowl whisk together the the buttermilk, fleggs, and 2 tbsp of vegan butter.
  5. Combine the two.
  6. Pull the pan out of the oven and melt the remaining vegan butter in it. Pour in your batter. 
  7. Bake for 20 minutes and devour. 

More Cornbreads that are fixing to get me fired as a Southerner:

UP NEXT: Finally a prompt I feel confident with: QUICHE!

ICYMI,  we've really started defy the traditional Southern recipes I grew up with. Today it was cornbread but yesterday it was hand pies: Curried Carrot and Smoky Mushroom Hand Pies.

Can't get enough? I'm all over the place, let's follow each other (cause that doesn't sound creepy, at all!) InstagramTwitterFacebook, and Pinterest.  Nothing makes me heart more full than when people let me know they've tried my recipes. If you wanna help make my heart happy you can hashtag thisveganlyfe or @ ambereatsveg, comment on the post, post on my wall, tweet at me; whichever socials you feel comfy with.

All the love,
Amber

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