🌽 Low-SOS Cornbread (Cauliflower-Banana Version)
Ingredients
Wet blend:
2 cups frozen cauliflower florets (thawed or briefly microwaved)
1 ripe banana
1 cup unsweetened plant milk (soy, almond, oat, etc.)
1 tablespoon apple cider vinegar (or white vinegar)
1–2 tablespoons honey (optional, for mild sweetness)
Dry mix:
2 cups cornmeal (medium grind)
1 cup whole wheat flour (or all-purpose, or oat flour)
1½ teaspoons baking powder
Optional: ½ teaspoon baking soda (if you want more lift with the vinegar)
Optional: pinch of salt (skip if you want strictly SOS)
Instructions
Preheat oven to 375°F (190°C). Lightly grease a large rectangular glass baking dish (or line with parchment if avoiding oil).
Blend all wet ingredients (cauliflower, banana, plant milk, vinegar, honey) until smooth.
Mix dry ingredients in a large bowl.
Add the blended mixture into the dry ingredients and stir until just combined. The batter should be thick but pourable.
Pour into the baking dish and smooth the top.
Bake for 35–45 minutes, or until golden and a toothpick comes out clean.
Cool slightly before cutting into squares.
Texture & Notes
It will have a moist, cake-like crumb — not quite like traditional cornbread, but fluffy and lightly sweet.
The vinegar + baking powder combo gives it rise.
Cauliflower adds volume and tenderness without added fat.
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Tips to ensure it doesn’t stick:
Let the cornbread cool for 10–15 minutes before slicing—it firms up slightly and is easier to remove.
Use a silicone spatula or flat knife around the edges to gently loosen it.
If you want extra insurance without oil, you can line the dish with parchment paper, leaving a little overhang for easy lifting.