Vegan Cornbread (vegan)
Printed from Inclusive Kitchen — Vegan Cornbread
Vegan cornbread is a delightful twist on the classic Southern staple, offering all the comforting flavors without any animal products. Made with simple ingredients like cornmeal, plant-based milk, and a touch of maple syrup, this cornbread is not only easy to whip up but also incredibly satisfying. It’s the kind of dish that can elevate a simple chili night or serve as a side for a holiday feast. Plus, it’s so good that even your non-vegan friends will be asking for seconds—just don’t tell them it’s vegan until after they’ve had a bite!
Historically, cornbread has deep roots in American cuisine, particularly in the Southern states where corn was a staple crop. It has been a beloved side dish for generations, often accompanying hearty meals and gatherings. The beauty of this vegan version lies in its ability to retain the traditional flavors while being accessible to those following a plant-based diet. With its golden crust and tender crumb, this cornbread is a testament to how delicious vegan cooking can be.
To make this cornbread, you’ll need a few basic ingredients that you likely already have in your pantry. The combination of cornmeal and flour creates a lovely texture, while the addition of plant-based milk keeps it moist. A hint of maple syrup adds just the right amount of sweetness, balancing the savory notes. And if you’re feeling adventurous, toss in some jalapeños or corn kernels for an extra kick. Just remember, the only thing better than a slice of warm cornbread is two slices of warm cornbread!
Ingredients
- 1.5 cups cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt
- 0.25 cup maple syrup
- 1.25 cups plant-based milk
- 0.25 cup vegetable oil
- 1 tablespoon apple cider vinegar
Instructions
- Preheat your oven to 400°F (200°C). This temperature is ideal for achieving a golden crust on your cornbread.
- Grease an 8-inch square baking pan with a little vegetable oil or line it with parchment paper for easy removal. A well-greased pan helps the cornbread rise evenly.
- In a large mixing bowl, combine 1.5 cups of cornmeal, 1 cup of all-purpose flour, 1 tablespoon of baking powder, 0.5 teaspoon of baking soda, and 0.5 teaspoon of salt. Whisk these dry ingredients together until they are well blended.
- In a separate bowl, mix together 0.25 cup of maple syrup, 1.25 cups of plant-based milk, 0.25 cup of vegetable oil, and 1 tablespoon of apple cider vinegar. The vinegar reacts with the baking soda to help the cornbread rise.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a dense cornbread.
- If desired, fold in any extras like corn kernels or diced jalapeños for added flavor. This is where you can get creative!
- Pour the batter into the prepared baking pan, spreading it evenly. You should see some bubbles forming on the surface, which is a good sign.
- Bake in the preheated oven for 20 to 25 minutes. The cornbread is done when it’s golden brown on top and a toothpick inserted into the center comes out clean.
- Once baked, remove the cornbread from the oven and let it cool in the pan for about 10 minutes. This cooling time helps it set up a bit more.
- Carefully transfer the cornbread to a wire rack to cool completely. If you used parchment paper, this should be a breeze!
- Slice the cornbread into squares and serve warm. It pairs beautifully with soups, stews, or simply a pat of vegan butter.
- Store any leftovers in an airtight container at room temperature for up to 3 days. You can also freeze it for longer storage.
Nutrition (per serving)
- Calories: 180
- Carbs g: 30
- Protein g: 3
- Fat g: 6
- Sugar g: 2
