Hello and welcome to the third and final recipe in my Chili Night series! We started with Simple Black Bean Chili and a Bibb Lettuce Salad with Orange & Cumin Dressing, and now we’re finishing our meal with Pineapple Cornbread Pudding with Citrus Sauce. I love cooking but sometimes I struggle with putting together an entire meal that goes together – so I wanted to streamline that task for my readers. You’ll see a bit of a through line with the recipes – the Chili recipe is spiced with some cumin, the Bibb Lettuce salad has an orange & cumin dressing, and now our dessert has a citrus sauce, with orange and lemon zest. Beyond being a tasty meal, the goal of this menu, the first in my Make it a Meal Series, is to make a meal that can be shared by vegans, vegetarians, and carnivores. Why do I care about that? See my new About not not page!
Now on to the recipe!
This recipe starts with an awesome and easy to make vegan cornbread. You then use the cornbread as the basis for the cornbread pudding. You might want to make 2 batches of the cornbread, freeze one to eat another day on its own (maybe with some leftover Chili), and then turn the second batch into the cornbread pudding. The pudding is made with pineapple, coconut milk, and pecans, and the base sauce for the pudding is also the base for the citrus sauce, so it comes together pretty quickly. And bonus points, in addition to being vegan friendly, this is a low sugar recipe – about 2 tablespoons per serving (including the sauce) if divided amongst 8 people.
I adapted this recipe from the Homesteader Cornbread from Allrecipes, reducing the sugar, eliminating the oil, and using aquafaba instead of the eggs. The original recipe is really good if you aren’t vegan!
- 2 1/2 cups unsweetened coconut milk (Use the milk substitute kind, not the canned kind. I have used almond milk as well, if it’s sweetened reduce the sugar accordingly.)
- 1 1/2 cups cornmeal
- 1 tablespoon baking powder
- 2 cups flour
- 1/3 cup sugar
- 6 tablespoon aquafaba [Note: This is just a fancy name for the liquid from a can of chickpeas. Aquafaba is an awesome egg-replacer. It’s also one of the categories on my site, so if you are looking for ideas for the leftover chickpeas, check that out 🙂 ]
- dash of salt
- coconut oil to prepare the pan
- Preheat oven to 400 degrees.
- In a large bowl, combine the coconut milk and the cornmeal and let sit for 5 minutes.
- Whisk in the remaining ingredients.
- Pour into oiled 9 X 13 inch pan and bake at 400 for 30 to 35 minutes until a fork comes clean.
- 1 recipe cornbread, diced into 1/2 inch cubes (this is about 10 cups of cornbread)
- 2 cups pineapple, diced into 1/2 inch cubes
- 1/3 cup chopped pecans
- 1/3 cup vegan butter substitute or margarine
- 6 cups unsweetened coconut milk. (Use the milk substitute kind, not the canned kind. I have used almond milk as well, if it’s sweetened reduce the sugar accordingly.)
- 3/4 cup cup sugar
- 3/4 cup cornstarch
- 1/2 teaspoon turmeric (This is optional but it makes the sauce a bright, beautiful colour!)
- 1 teaspoon lemon zest
- 1/2 teaspoon orange zest
- 1 tablespoon lemon or orange juice
- Optional: 1 tablespoon sugar
- In a large bowl, combine the diced cornbread, pineapples, and pecans. Set aside.
- In a medium-sized saucepan, melt the vegan butter sub, then add the coconut milk and sugar and cook for a few minutes.
- Put the cornstarch into a large heatproof measuring cup. Stir in enough of the warm coconut milk to dissolve the cornstarch, then pour the cornstarch mixture back into the saucepan, whisking until smooth. Turn the heat up for a few minutes, stirring occasionally, until the sauce is starting to thicken but is still pourable.
- Remove 5 cups of the sauce from the pan and pour on top of the diced cornbread mixture. Stir together well and let sit for about 5 minutes to soak in and then scoop into oiled pan. (I have done this in a 9 inch square pan, and also in smaller 2 cup tins. It doesn’t rise so you don’t have to worry about overflow).
- Bake at 350 for about 35 to 40 minutes, until the top is browned. It will still be a bit liquid-y – that’s OK, there is no egg in here no worry about.
- Meanwhile, make the citrus sauce:
- In a small bowl, mix the turmeric, citrus zests and citrus juice. Once mixed, stir into the sauce in the pan and cook for 5 more minutes or so until slightly thicker. Taste and add sugar if desired. Keep warm until the cornbread pudding is out of the oven, and then serve the pudding with a generous pour of the sauce. Refrigerate any unused portions. It will thicken in the fridge and maybe curdle a bit – you can fix this with a quick re-heat and a stir.
Thanks for reading! And I’d love your feedback!
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