Vegan Cornbread (Savory, Southern-Style)

Name: Vegan Cornbread (Savory, Southern-Style)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 10 servings
Ingredients: 2¾ cups stone-ground yellow cornmeal; ¾ cup gluten-free or regular all-purpose flour; 2 teaspoons baking powder; 1 teaspoon baking soda; 1¾ teaspoons fine sea salt; 2 cups unsweetened, unflavored soy milk; 2 tablespoons apple cider vinegar; 5 tablespoons vegan butter, divided; 3 tablespoons maple syrup; 3 tablespoons grapeseed oil

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4.9

72 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
10 servings
Calories
250 kcal
Course
Side Dish
Cuisine
American

Vegan Cornbread (Savory, Southern-Style)

Finn Russell

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Southern vegan cornbread is buttery and salty and celebrates the texture and flavor of stone ground cornmeal. Delicious served with beans and greens, soup, chili, or simply with a pat of vegan butter.

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Ingredients

Servings

2¾ cups stone-ground yellow cornmeal sometimes called medium-grind
¾ cup gluten-free or regular all-purpose flour see Notes
2 teaspoons baking powder
1 teaspoon baking soda
1¾ teaspoons fine sea salt use 2 teaspoon if you like it salty
2 cups unsweetened, unflavored soy milk
2 tablespoons apple cider vinegar
5 tablespoons vegan butter, divided
3 tablespoons maple syrup or agave
3 tablespoons grapeseed oil or other neutral oil

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Instructions

Place a 12-inch cast iron pan in the oven and preheat to 425 degrees.
In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt.
Make "vegan buttermilk" by combining the milk and vinegar in a medium-size bowl. Set aside. Place 4 tablespoons of the butter in a mug or small bowl. Microwave for about 15 seconds or until just melted.
Add the melted butter, maple syrup, and oil to the buttermilk, and whisk to combine. Pour wet ingredients into the dry ingredients, and whisk or stir just until there is no visible dry flour. The batter will look a bit lumpy.
Carefully remove the hot skillet from the oven and add the extra tablespoon of butter. Again, carefully (remember to put on your oven mitt before grabbing the handle) tilt the pan to swirl the butter around so it coats the bottom. Immediately pour the batter into the pan. Bake for 19 to 23 minutes. Use a toothpick or knife inserted in the center to test for crumbs/doneness.
Let the cornbread to cool in the pan for 20 minutes before slicing.

Notes

Flour - Southern cornbread is crumbly; this is true to style. To make it just a tiny bit less so, without sacrificing much cornmeal texture or flavor, the recipe also works with 2.5 cups cornmeal and 1 cup flour.
Variation - Feel free to add 1-1.5 cups fresh or thawed frozen corn kernels to the batter. It's also delicious with diced jalapeno.
Store cornbread in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.
Store cornbread in an airtight container in the refrigerator for up to 4 days, or freeze for up to 1 month.

Nutrition Information

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Serving 1slice Calories 250kcal (13%) Carbohydrates 33g (11%) Protein 4.5g (9%) Fat 11g (17%) Saturated Fat 2.5g (13%) Cholesterol 0mg (0%) Sodium 555mg (23%) Fiber 7g (28%) Sugar 3g (6%)