Vegan Cornbread (Savory, Southern-Style)

Close-up overhead view of southern vegan cornbread in a cast iron skillet with a piece missing.

Vegan Cornbread (Savory, Southern-Style)

Prep Time 10

Cook Time 20

Total Time 30

Servings:10 servings

Author: Lori Rasmussen, My Quiet Kitchen

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.

Ingredients
US Customary | Metric

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

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.

Nutrition