If you just want to make the cornbread pour all the batter into a greased & parchment lined 8" x 8" square pan, bake in preheated 350°F oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean.
Serves: 6 Jumbo Muffins
Ingredients
Cornmeal 1 cup (120g)
All Purpose Flour 1 cup (125g)
Vegan Sugar ¼ cup (50g)
Baking Powder 1 Tablespoon (15g)
Plant Milk 1 cup (240ml) * i use soy milk
Apple Cider Vinegar (or white vinegar) 2 teaspoons (10ml)
Unsweetened Apple sauce ¼ cup (50g)
Frozen or Fresh Corn Kernels 1 cup
Salt pinch
Vanilla Extract 1 teaspoon
For the Strawberry Compote:
Fresh or Frozen Strawberries 1 pint
Fresh Strawberries 1 pint
Granulated Sugar *optional 1 Tablespoon - ¼ cup ~ adjust sweetness to your liking
For the Coconut Whipped Cream:
2 Cans full fat unsweetened coconut milk
Granulated or Confectioners Sugar 4 tablespoons
Instructions
Combine the vinegar with the milk alternative then add the vanilla extract & applesauce to that
Combine all the dry ingredients in a large mixing bowl and sift or whisk together to blend well.
Add the liquids to the dry ingredients and whisk smooth
Bake in a preheated 350°F oven for approximately 30 minutes for the large ones (the time will vary depending on the size of your muffins, but a general rule of thumb is when they are springy to the touch when you gently press the centers
Cool the muffins while you prepare the strawberry compote
For the Compote:
Place the first measure of fresh (or frozen) strawberries in a heavy bottom sauce pot and add the optional sugar
Cook over medium heat stirring frequently until the berries break down to a mushy pulp, the mixture may boil but be careful not to scorch, best to keep at a high simmer
You can leave the compote chunky or puree in a blender or with a stick blender to your desired consistency
Add the other pint of fresh chopped strawberries
For the Coconut Whipped Cream:
Be sure to place the cans of coconut milk in the refrigerator overnight before beginning this project
When you open the cans they will have a layer of coconut fat on top.
Skim the coconut fat off the top and save the leftover coconut milk for another recipe or it is great in a breakfast smoothie!
Place the coconut fat in a large mixing bowl and with a whip attachment whip to soft peaks, add the sugar and whip to firm peaks
Assemble the corn cakes by slicing the cooled cakes horizontally, then fill with whipped cream & warm or cold strawberry compote!
Notes
Corn Muffins will stay fresh at room temperature wrapped well for up to 4 days
Freeze for up to 1 month
Compote must be refrigerated for up to 1 weeks
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/strawberry-corn-cakes/