So while I loved the classic cornbread with the 3-Bean Vegan Chili with Classic Cornbread I made last post, I am really more of a cake-y cornbread kinda girl. Thus I give you Hoggy’s Hack Vegan Cornbread. The hubs and I used to visit a BBQ restaurant here in Columbus, Ohio called Hoggy’s Restaurant that sadly had to make some changes after the 2008 recession. It appears to be doing mostly catering so I guess if you’re a guest at a Hoggy’s catered wedding, you’re in luck! While my husband could and would eat pork BBQ every day of the year if I allowed him, me…well some BBQ sauces are good. They had really good salads so I was fine with going there even before I became vegan.
The real reason though was their fab peanut butter pie and the most spectacular corn bread I have ever tasted. It was sweet and corny, and I could never get enough of it. The first thing I always asked of the server was to bring about 6 pieces of it To-Go at the end of the meal. It was great warmed up for breakfast. Earlier this week when I made the classic cornbread, it became immediately clear that I had to try to tackle the cakey kind I was so fond of. Hoggy’s Hack Vegan Cornbread is almost a dead on replica of this BBQ joint fav.
One thing I realized with the classic cornbread was just how gritty cornmeal is. So the first thing I thought I would do is soak the cornmeal in the almond milk while I got everything else out and together. I love Bob’s Red Mill Brand of everything. Bob’s my jam. Bob’s Red Mill has a great website, btw. I learned a lot. They also have a lot of vegan products so…tip-o-the-hat to Bob.
Like the classic cornbread, this came together very easily. I mean come on…it’s just sweet cake with some corn and cornmeal thrown in. Doesn’t even need frosting. Yes, that is a downside, I admit.
So after my cornmeal had a good soaking in some almond milk for about 10 minutes, I added the sugar, aquafaba, salt, and baking powder, stirring with a fork. I then added melted coconut oil, a couple of cups of frozen sweet corn, and then mixed in the flour until well combined.
I poured this batter into a parchment lined 8×8″ glass pan and baked for 30 minutes at 400 degrees until a toothpick came out clean.
Cool cornbread in the pan on a trivet for another 10-15 minutes until cool enough to cut. Or if you are one of those lucky souls who has good self-restraint, you can wait until it is completely cooled before cutting. You know who you are. It would not, however be me.
Are you a crust person or an inside piece person?
I have to tell you, I was so incredibly happy with this Hoggy’s Hack Vegan Cornbread. It was sweet and soft and full of corn. Mine seemed to have more of a cornbread crunch to it so perhaps Hoggy’s used a finer grind in theirs than my Bob’s Red Mill Course Grind Cornmeal. Didn’t matter to me as the flavor was so good.
Warmed with vegan butter and chopped green onions was divine. Next time I’ll either make some compound butter with green onions and…oooohhh! Maybe some lime juice! Or I’ll add the green onions to the batter. Yep. Doing it.
How did I make Hoggy’s Hack Vegan Cornbread…healthier?:
- This cornbread has only 2 tablespoons of coconut oil and is only 2 grams of fat per serving.
- Each serving provides 4 grams of fiber
- The added corn is delicious and fun and and a good way to add vegetables to your diet.
- 1 cup plant based milk (I used Trader Joe's Almond Milk, original )
- 1 cup yellow cornmeal - I love Bob's Red Mill Course Grind
- ½ cup organic sugar (feel free to decrease ¼ or ⅓ cup for less sweet cornbread)
- 1 tsp. salt (this seems like a lot of salt but it worked out just fine. Feel free to reduce if you choose)
- 3½ tsp. baking powder
- 3 tablespoons Aquafaba (bean brine in the can of organic garbanzo beans)
- 2 tablespoons coconut oil, melted
- 2 cups frozen or fresh sweet corn
- 1 cup all purpose flour
- Pre-heat your oven to 400 degrees.
- Prepare your 8x8" pan with parchment paper or grease with coconut oil
- In a medium bowl, soak your cornmeal for 10-15 minutes in plant based milk to begin to soften the cornmeal.
- With a fork, stir in the sugar, salt, baking powder, Aquafaba, and melted coconut oil.
- Then add the corn and mix in flour until well combined.
- Pour batter into prepared pan. Bake for 30 minutes, or until a toothpick comes out clean.
- Cool cornbread in the pan on a trivet for 10-15 minutes.
- Enjoy warm with butter and a sprinkling of chopped green onions. Or make a compound butter of vegan butter blended with green onions and lime juice.
|Amount Per Serving|
|Total Fat 2 g||4 %|
|Saturated Fat 1 g||7 %|
|Monounsaturated Fat 0 g|
|Polyunsaturated Fat 0 g|
|Trans Fat 0 g|
|Cholesterol 0 mg||0 %|
|Sodium 316 mg||13 %|
|Potassium 60 mg||2 %|
|Total Carbohydrate 26 g||9 %|
|Dietary Fiber 4 g||14 %|
|Sugars 4 g|
|Protein 3 g||7 %|
|Vitamin A||3 %|
|Vitamin C||3 %|
This recipe is inspired by a few cornbread recipes such as this one.
The post Hoggy’s Hack Vegan Cornbread appeared first on Designing Vegan. If you make this cornbread, I’d love to see how it worked out for you. Post to Instagram or Facebook and tag it with #designingvegan
I was checking the Hoggy’s Restaurant and Catering’s website and it seems they no longer make the sheet pan style of cornbread, and is now in muffins. I think cornbread muffins sound wonderful. Hhhmmm…cornbread muffins with compound vegan butter with lime juice and green onions.
This delicious version will have to be tried and eaten at a later time. For those who are following my progress in the 50 in 10 Challenge! after eating 2 pans of different styles of cornbread this week (my husband had exactly 3 1/2 pieces between the 2 pans), I gained 1.6 pounds. Please can someone tell me how I can eat an entire 16 ounces of Whole Foods Fresh Ground Raw Cashew Butter throughout a week and lose 2.5 pounds, but a couple of pans of cornbread pack on 1.6 pounds. Even typing this it sounds bad. I guess I’m lucky it was not more than that. Oh well. More vegetables versus fruit and up the protein. NO BREAD! Oh bread! You are my kryptonite.
The struggle continues….