Aquafaba Files
Perfectly Buttery Vegan Cornbread to Serve With Everything
Aquafaba strikes again, binding this perfect golden loaf of deliciousness
The Aquafaba Files is a Tenderly recipe series by Laura Vincent, exploring the almost suspicious versatility of this ingredient that is little more than the leftover liquid from a drained can of chickpeas.
Cornbread isn’t something I grew up eating, but I love it — in fact it’s up there amongst my favorite foods. Here, aquafaba is used to bind a vegan cornbread that’s perfect to soak up the sauce of a chili, or just eaten slice by warm slice from the oven. It took three goes to get this recipe down — the first cornbread was too light and cakey, the second was too dense and wet. As a New Zealander presenting you with a recipe for a quintessentially American dish, I knew I had to get it just right, and fortunately I could see what needed tweaking. Like Goldilocks with her porridge, the third one was perfect.
This cornbread is substantial but tender, golden and sweet, and wonderfully buttery. There’s a little gritty texture from the cornmeal, the coconut yoghurt and apple cider vinegar gives buttermilk tang, and the coconut oil and molasses provide richness and depth. Despite the ingredients it doesn’t taste a thing like…
