When I went vegan, one of the first things I veganised was my bread, namely cornbread. I am a bread girl, all and all. So all those breads I used to make had to find it’s own, new way of baking! Which wasn’t so difficult, because milk was substituted with plant milk or just plain water, butter with olive or coconut oil and honey with maple or agave syrup. Because cornbread loves this special sweetness!
Add to that, I never wanted to give up cornbread in terms most of you know it. You know, much more of a coffe cake rather than usual bread. Croatian language has an exact name for usual bread made with corn flour or coarse cornmeal (Kukuruzni kruh), differed from bakery delices you would call cornbread. In Croatian, the latter one is called Proja (proya). It can be sweet or savoury and it’s usually enriched with baking powder, butter, eggs, milk, yoghurt or sour cream and filled with jam, cream cheese or fruit. Or something savoury. Best if baked in an iron skillet.
So. Without all of that animal products out of the picture, how would I make one?
Really easy, believe me. With this recipe, you can make both. And all vegan, too! Cornbread filled with sweet and tangy fruit jam. There is no oil in this bread but in any way it’s not dry. Dough is pretty wet, almost liquid and it gives the bread the nice moisture. Coarse ground cornmeal gives it a special texture and along with firm plum jam I put in it, makes a great bread, cake, loaf, whatever you call it, you’ll eat it with delight!
Sweet & tangy, delicious and moist Vegan Plum jam Cornbread will make any breakfast, tea or coffe break a little celebration!
- 20 g fresh yeast (or 1 package instant yeast)
- 400 ml /1 1/2 c + 3 tbsp lukewarm water
- 3 - 4 tbsp maple or agava syrup (less, if using sugar)
- 400 g /3 c + 3 tbsp plain flour
- 200 g /1 c + 1 tbsp coarse cornmeal
- 1 tbsp salt
- 5 - 6 tbsp plum or other fruit jam
In the bowl you're gonna mix the dough, dissolve the yeast in water. Add syrup, stirr well. If you want, you can wait for the yeast to proof, I usually don't.
Add flour, salt and cornmeal. Stirr well. Mixture is pretty runny, almost liquid, but that's fine. For gluten free version, you'll probably need more water. Mix till there are no lumps.
Cover the bowl with a lid and leave for a nice hour.
Line the bread tin with baking paper.
Punch the dough with a wooden spoon and scrape the sides of the bowl. It'll still be runny, maybe even more. That's ok. Spoon the dough into the bread tin to cover the bottom. Then add 2 - 3 spoonfulls of jam and spread it gently. It doesn't have to be perfect or cover the entire dough. Spoon some more dough on top of it and continue till you are out of the dough. Dough should be on top of the loaf but if some of the jam sticks out, that's fine too.
Take a knife and go from above through the dough to stirr it gently and not too much. This should give it an extra marble effect but you don't want to stirr too much, because the dough will appear "dirty" and you don't want jam to combine with the dough. It's still a filling.
Leave the loaf aside till the oven heats up to 180°C/365°F.
Bake the loaf for 45 - 50 minutes, till it's all nice and golden brown. It should be golden on the sides too, so remove a bit of the paper from the sides to check.
Leave the loaf for a few mins and then carefully, along with baking paper, take the loaf out. Cool it on the rack and then go and enjoy!
If you want to make plain cornbread, just do as recipe says and omit the jam thing, just pour the dough into the baking paper tin. If you like, you can make both. From this amount, I made smaller jam loaf and small skillet bread. If using a skillet, just be sure to oil it first.
Like it? Then pin it for later. Or sooner to make it soon! 🙂