Vegan Cornbread: Golden, Tender and Lightly Sweet

Cornbread usually gets its tang and tenderness from buttermilk and eggs. This vegan cornbread uses plant milk soured with vinegar instead of buttermilk and a little extra baking powder instead of eggs. The result is golden and tender, with crisp edges if you bake it in a hot skillet.

Ingredients

For one 8 x 8 inch (20 cm) pan or a 9 to 10-inch cast-iron skillet.

• 1 cup unsweetened plant milk (240 ml) mixed with 1 tablespoon apple cider vinegar
• 1 cup yellow cornmeal, medium or fine grind (140 g)
• 1 cup all-purpose flour (125 g)
• ¼ cup granulated sugar (50 g), or less for a savory cornbread
• 1 tablespoon baking powder
• ½ teaspoon fine salt
• ⅓ cup neutral oil or melted vegan butter (75 ml), plus 1 tablespoon for the pan
• 2 tablespoons maple syrup (optional, for a sweeter, moister crumb)

Method

1. Heat the pan. Heat the oven to 400°F (200°C). If using a cast-iron skillet, add 1 tablespoon of oil and put it in the oven to heat for 10 minutes. For a baking pan, simply grease it.
2. Soak the cornmeal. Stir the cornmeal into the soured milk and leave for 10 minutes. This softens the cornmeal and gives a more tender crumb.
3. Mix. In a large bowl, whisk the flour, sugar, baking powder and salt. Add the cornmeal mixture, oil and maple syrup and stir just until combined.
4. Bake. Carefully pour the batter into the hot skillet; it should sizzle. Bake for 20 to 25 minutes, until golden and a toothpick comes out clean.
5. Rest for 10 minutes, then cut into wedges or squares. Serve warm with vegan butter.

Sweet or savory?

Cornbread styles vary by region. Southern-style cornbread is usually unsweetened and made mostly with cornmeal, while many Northern recipes add sugar and more flour for a cake-like crumb. This recipe sits in between. Use 1 to 2 tablespoons of sugar for a savory cornbread, or the full amount plus maple syrup for a sweeter one.

Variations

• Jalapeño: fold in 1 to 2 finely chopped jalapeños.
• Corn kernel: add ¾ cup corn kernels, fresh, frozen or canned and drained.
• Cheesy: fold in ½ cup shredded vegan cheddar.
• Muffins: bake in 12 greased cups for 15 to 18 minutes.
• Honey butter alternative: whip vegan butter with a spoonful of maple or agave syrup for spreading.

Tips

• Preheat the skillet for the crispest crust.
• Do not overmix; lumps are fine.
• Do not overbake. Cornbread dries out quickly; pull it as soon as the toothpick is clean.

Storing

Cornbread is best on the day it is baked. Wrap leftovers and keep them for 2 days, or freeze for up to 3 months. Revive slices in a hot pan with a little vegan butter.

Cornmeal itself is gluten-free, but this recipe uses wheat flour. For more savory baking, see our vegan bread and vegan garlic bread.