Description
This homemade vegan cornbread is fluffy, lightly sweetened, and perfectly moist, making it an ideal accompaniment to a variety of dishes. Enhanced by the natural sweetness of frozen corn and served with a luscious whipped vegan maple butter, this recipe offers a delightful plant-based twist on a classic American favorite.
Ingredients
Cornbread
- 1 ½ cups nondairy milk, unsweetened and unflavored
- 1 teaspoon apple cider vinegar
- 1 ½ cups yellow cornmeal, ground finely
- 1 ½ cups all purpose flour
- 1 ½ tablespoons baking powder
- ⅓ cup organic sugar
- ½ teaspoon salt
- 1 vegan egg replacer (equivalent to 1 egg)
- ⅓ cup neutral oil (such as canola or vegetable oil)
- 1 cup frozen corn
Whipped Maple Butter
- ¼ cup vegan butter
- 1 ½ tablespoons maple syrup
Instructions
- Prepare Vegan Buttermilk: Preheat the oven to 425°F (216°C). In a small bowl, combine nondairy milk with apple cider vinegar. Stir well and set aside for 5 minutes to curdle and create vegan buttermilk.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the finely ground yellow cornmeal, all purpose flour, baking powder, organic sugar, and salt until evenly blended.
- Combine Wet Ingredients: Add the vegan buttermilk, vegan egg replacer, and neutral oil to the dry mixture. Whisk thoroughly until a smooth batter forms.
- Add Frozen Corn: Gently fold in the frozen corn using a whisk to evenly distribute throughout the batter without overmixing.
- Bake Cornbread: Grease a 9×9 inch or 8×8 inch baking pan with oil. Pour the cornbread batter into the pan and place it in the preheated oven. Bake for 25 to 30 minutes until the top is golden and a toothpick inserted into the center comes out clean.
- Prepare Whipped Maple Butter: While the cornbread bakes, place vegan butter in a bowl and use a hand mixer to whip it on low speed for 30 to 40 seconds. Add maple syrup and increase mixer speed to medium, whipping for another 30 to 40 seconds. Scrape down the sides thoroughly with a spatula and then whip on high for 40 to 60 seconds until the mixture is light and fluffy.
- Cool and Serve: Once baked, remove cornbread from the oven and allow it to cool for 10 to 20 minutes before cutting into squares. Serve warm with a dollop of whipped maple butter and enjoy.
Notes
- Ensure the nondairy milk is unsweetened and unflavored for best results.
- The vegan egg replacer can be flaxseed meal, commercial egg replacer, or other plant-based substitutes equivalent to one egg.
- Do not overmix the batter once wet and dry ingredients are combined to keep the cornbread tender.
- Frozen corn adds texture and sweetness; do not thaw before adding.
- Use a neutral oil like canola or vegetable oil for a mild flavor.
- The whipped maple butter can be made ahead and refrigerated; bring to room temperature before whipping again if necessary.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend, adjusting as needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
