Vegan Cornbread (Savory, Southern-Style)
User Reviews
4.9
Vegan Cornbread (Savory, Southern-Style)
Description
The recipe requires preheating a 12-inch cast iron skillet, which creates a crisp crust when the batter is poured in. Dry ingredients including cornmeal, flour, baking powder, baking soda, and salt are combined before adding vegan buttermilk made by acidifying soy milk with apple cider vinegar. Melted vegan butter, maple syrup, and neutral oil are incorporated for flavor and moisture. The batter is slightly lumpy and poured into the hot pan for baking at 425°F until a skewer comes out clean.
This cornbread has the characteristic crumbly texture of Southern styles and pairs well with savory dishes, stews, and chili. Optional additions include fresh or frozen corn kernels or diced jalapeño to enhance flavor and texture. Cooling in the pan slightly before slicing helps set the bread.
Store cornbread in an airtight container in the refrigerator for up to four days or freeze for up to one month to maintain freshness. Adjust the flour ratio slightly to modify the crumb texture without losing corn flavor.
Ingredients
- 2¾ cups cornmeal sometimes called medium-grind, stone-ground; yellow
- ¾ cup all-purpose flour see Notes, gluten-free or regular
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1¾ teaspoons salt use 2 teaspoon if you like it salty, fine sea salt
- 2 cups soy milk unsweetened, unflavored
- 2 tablespoons apple cider vinegar
- 5 tablespoons vegan butter divided
- 3 tablespoons maple syrup or agave
- 3 tablespoons grapeseed oil or other neutral oil
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
- Southern-style cornbread tends to be crumbly; use 2.5 cups cornmeal and 1 cup flour for a slightly less crumbly texture.
- Optional: Add 1 to 1.5 cups fresh or thawed frozen corn kernels or diced jalapeño for extra flavor.
- Store cornbread airtight in the refrigerator for up to 4 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 250 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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