Rating: 4 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Gallery

Recipe Summary

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

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.

    Advertisement
  • 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
Advertisement