Ingredients
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1 tablespoon (15 ml) Apple Cider Vinegar
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1½ cups (355 ml) nondairy Milk
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2 cups (275 g) Cornmeal
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½ teaspoon Salt
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1½ teaspoons Baking Powder
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½ teaspoon Baking Soda
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3 tablespoons (45 ml) Aquafaba
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1 cup (132 g) fresh or frozen Corn
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½ cup (75 g) chopped Bell Peppers
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1½ cup (128 g) Broccolini
Directions
This is a traditional Southern cornbread. It doesn’t have any wheat flour in it, only cornmeal. The moisture of the zucchini replaces the oil to make it easy on your waistline, too. Cooking it in the slow cooker will make it extra moist.
Steps
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1
Done
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Add the vinegar to the milk and set aside for 5 minutes. It won’t curdle if it’s not soymilk, but the vinegar will add a little tang. |
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2
Done
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In a large bowl, combine the cornmeal, salt, baking powder, and baking soda. |
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3
Done
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Add the milk mixture, aquafaba, corn, bell pepper, and broccoli slaw to the bowl. Mix until combined. If your mix is not moist enough to combine the mixture, add an extra 1 tablespoon (15 ml) water and mix again. |
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4
Done
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Pour the mixture into an oiled crock (*or use parchment to keep oil-free). Cook on high for 1½ to 2½ hours if cooking in propping up the lid with a wooden spoon to all the condensation to escape or cover with a clean dish towel between the lid and the crock. |
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5
Done
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After 2 hours, stick a fork in the center and see if it comes out clean; if not, cook longer and check again. The center will still stay moister than it would if it were oven-baked, but you will see a difference on the fork as it continues to cook. |
