Cornbread (Vegan)
Ingredients:
- 210 g (1½ cups) fine yellow cornmeal
- 120 g (1 cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 14 g (1 tbsp) baking powder
- 3 g (½ tsp) salt
- 240 ml (1 cup) unsweetened non-dairy milk
- 5 ml (1 tsp) apple cider vinegar
- 30 ml (⅛ cup) neutral oil or melted coconut oil
- 60 ml (¼ cup) maple syrup
Features:
Soy-Free
Nutrition:
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Preheat the greased pan in the oven while it heats up, then pour the batter into it hot — that initial sizzle is what gives cornbread its crispy, golden edges instead of a pale, soft crust.
Instructions:
- Preheat and prep: Preheat oven to 200°C (400°F). Grease a 20×20 cm (8×8 inch) square baking pan or cast-iron skillet with oil. For extra crispy edges, place the oiled pan in the oven while it preheats.
- Make vegan buttermilk: In a small bowl, combine the non-dairy milk and apple cider vinegar. Stir and let sit for 3–5 minutes until slightly curdled. This is your vegan buttermilk.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: Add the oil and maple syrup to the vegan buttermilk and stir to combine.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined — a few lumps are fine. Do not overmix or the cornbread will be dense and tough.
- Bake: Pour the batter into the prepared hot pan. Bake for 20–25 minutes until the top is golden and a toothpick inserted in the centre comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes before slicing. Serve warm with vegan butter, maple syrup, or alongside chili, soups, and stews.
Notes: A hot pan is the secret to crispy, golden edges — preheating the cast-iron skillet or baking pan in the oven before adding batter makes a huge difference. Don't overmix the batter; a few lumps are perfect and lead to a more tender crumb.
Storage: Store wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat in a 180°C (350°F) oven for 5-8 minutes or briefly in a dry pan. Freezes well for up to 2 months.
Variations: Fold in 1-2 finely diced jalapeños for heat, for a jalapeño cornbread. Stir in ¼ cup vegan cheddar shreds before baking for a cheesy version. Increase maple syrup to ¼ cup and reduce sugar slightly for a sweeter version. Fold in ½ cup fresh or frozen corn kernels for extra texture. Divide batter into a 12-cup muffin tin and bake at 200°C for 15-18 minutes for muffins instead.
Serving Suggestions: Perfect alongside lentil soup, vegan chili, black bean stew, or served warm with vegan butter and a drizzle of maple syrup.
A few ingredients do most of the work in this recipe. The fine yellow cornmeal adds a light crunch and slightly sweet corn flavor. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The baking powder provides lift so the texture stays light rather than dense.
Cornbread (Vegan)
Ingredients:
- 210 g (1½ cups) fine yellow cornmeal
- 120 g (1 cup) all-purpose flour
- 50 g (¼ cup) granulated sugar
- 14 g (1 tbsp) baking powder
- 3 g (½ tsp) salt
- 240 ml (1 cup) unsweetened non-dairy milk
- 5 ml (1 tsp) apple cider vinegar
- 30 ml (⅛ cup) neutral oil or melted coconut oil
- 60 ml (¼ cup) maple syrup
Equipments:
- 20x20 cm (8x8 inch) baking pan or cast-iron skillet
- Large mixing bowl
- Whisk
- Spatula
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The fine yellow cornmeal adds a light crunch and slightly sweet corn flavor. The all-purpose flour provides structure and body to the finished dish. The granulated sugar provides clean sweetness and helps balance acidity. The baking powder provides lift so the texture stays light rather than dense.
Prep:
Preheat the greased pan in the oven while it heats up, then pour the batter into it hot — that initial sizzle is what gives cornbread its crispy, golden edges instead of a pale, soft crust.
Instructions:
- Preheat and prep: Preheat oven to 200°C (400°F). Grease a 20×20 cm (8×8 inch) square baking pan or cast-iron skillet with oil. For extra crispy edges, place the oiled pan in the oven while it preheats.
- Make vegan buttermilk: In a small bowl, combine the non-dairy milk and apple cider vinegar. Stir and let sit for 3–5 minutes until slightly curdled. This is your vegan buttermilk.
- Mix dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Mix wet ingredients: Add the oil and maple syrup to the vegan buttermilk and stir to combine.
- Combine: Pour the wet ingredients into the dry ingredients and stir until just combined — a few lumps are fine. Do not overmix or the cornbread will be dense and tough.
- Bake: Pour the batter into the prepared hot pan. Bake for 20–25 minutes until the top is golden and a toothpick inserted in the centre comes out clean.
- Cool and serve: Let cool in the pan for 10 minutes before slicing. Serve warm with vegan butter, maple syrup, or alongside chili, soups, and stews.
