This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven.

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Recipe Summary

prep:
10 mins
cook:
25 mins
additional:
5 mins
total:
40 mins
Servings:
12
Yield:
1 10-inch skillet
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.

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  • Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.

  • Mix cornmeal, flour, baking powder, and salt together in a bowl.

  • Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

Cook's Note:

You can also use honey instead of maple syrup, but then the cornbread is no longer vegan.

Nutrition Facts

210 calories; protein 4.5g; carbohydrates 31.4g; fat 7.9g; sodium 206.9mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 4 stars
03/27/2018
Made as written and this turned out good. It looked dense but it wasn't. It was light and fluffy and full of flavor. It actually turned out so soft that it didn't hold it's shape once cut and crumbled. While the corn added texture I'm not sure I liked it and probably wouldn't add it next time. This was one of the better vegan versions I have tried. Read More
(1)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
03/27/2018
Made as written and this turned out good. It looked dense but it wasn't. It was light and fluffy and full of flavor. It actually turned out so soft that it didn't hold it's shape once cut and crumbled. While the corn added texture I'm not sure I liked it and probably wouldn't add it next time. This was one of the better vegan versions I have tried. Read More
(1)
Rating: 4 stars
09/17/2018
I added a 8 oz. can of sliced jalapeño peppers. I like their flavor when cooked in cornbread. Read More
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