Bryanna Clark Grogan’s Vegan Feast Kitchen/ 23rd Century Table

We went to the Denman Island Free Store on Saturday and I lucked out-- I came home with two cast iron Lodge cornstick pans (worth about $25 each!).  I love cornbread, and I've always wanted to try making cornsticks.  The cast iron pans were said to be the best because they make a really crunchy crust, so I had to try it immediately.

My recipe is an easy one and the corn sticks came out nice and crispy, as they should be.  They are great for eating with a good chili!


Printable Recipe

BRYANNA'S VEGAN CORN STICKS
Yield: 14 corn sticks  (Can be gluten-free if you use certified GF oat flour-- which you can make out of oat flakes in a dry blender.)

You will need two cornstick pans (preferably cast iron), each with 7 indentations for the batter. (Mine are Lodge, which is an excellent brand.)

DRY MIX:
1 cup yellow cornmeal
1/2 cup oat flour
1 tsp salt
1/2 tsp baking soda
WET MIX:
1 1/4 cups soy milk
1 Tbsp lemon juice
3 Tbsp oil OR 1/4 cup melted vegan butter
1 Tbsp Orgran or Ener-G egg replacer powder
ADDITIONAL:
1 Tbsp oil for brushing on pans
OPTIONALS:
I haven't tried any of these yet, just to let you know.
1.)Some people add corn kernels to the batter (about 1 cup), but toss them in the flour mix first.
2.) Another common addition is cayenne pepper-- about 1/4 tsp. -- or some chopped jalapeño peppers, or a cup of grated vegan "cheddar" or other vegan cheese.
3.) You could also try using 2 Tbsp. of ground golden flax instead of the egg replacer powder.

Directions:
Heat the oven to 450 degrees F. When the oven is heated, heat the pans in the oven for about 5 minutes. Brush the indentations in the hot pans with the 1 Tbsp. of oil.

Mix the Dry Mix ingredients together in a medium bowl, and whisk the Wet Mix ingredients together with a whisk or immersion blender in a 1 qt. pitcher. Set aside separately.

To make the batter:
Pour the Wet Mix into the Dry Mix and stir in an over-and-under fashion just to moisten all of the Dry Mix.. Spoon the batter into the oiled indentations of the warm corn stick pans, to just barely fill to the top of each one.  Immediately place in the hot oven and bake for 18 minutes. Cook the pans on racks for a few minutes before carefully loosening the sticks from the pans and removing the cornsticks to a plate.  They should be nice and crispy on the bottoms. Eat as soon as possible!

Nutrition Facts
Nutrition (per serving): 84 calories, 34 calories from fat, 3.9g total fat, 0mg cholesterol, 195mg sodium, 65.5mg potassium, 10.6g carbohydrates, 1.1g fiber, less than 1g sugar, 2.2g protein, 2.4 points.

Enjoy!