Just 9 ingredients in this vegan version of a southern classic. Unlike its sweeter counterpart enjoyed in other parts of the country, this cornbread is slightly buttery and salty and celebrates the texture and flavor of stone ground corn. Delicious with beans and greens, soup, chili, or simply with a pat of vegan butter.
3tablespoonsgrapeseed oil or other neutral-tasting 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 "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 in 15 second intervals until just melted.
Add 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 that 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.
Allow the cornbread to cool in the pan for at least 20 minutes before slicing.
Notes
Store cornbread in an airtight container in the refrigerator for up to 4 days.