Yes, I am a Southern woman…I have often referred to myself as a reluctant Southern Belle. But every once in a while, my roots simply cannot be denied. I was craving some cornbread a few nights ago, and I must say this is one of the best cornbreads – vegan or not – that I’ve tried. I like mine a little sweet, with a lot of vegan butter. (And when it comes to vegan butter, no one does it better than Miyoko’s – the European Style Cultured Vegan Butter is dynamite!) This recipe was inspired by and mostly based on this recipe on the It Doesn’t Taste Like Chicken blog; I just made a couple of small tweaks to suit my tastes.
- 1 1/4 cups cornmeal*
- 1 cup all-purpose flour
- 1 cup Edensoy Soy Milk, unsweetened
- 1 tablespoon lemon juice
- 1/2 cup cane sugar, granulated
- 5 tablespoons vegan buttery spread, melted
- 1 tablespoon baking powder
- 1/2 teaspoon sea salt
- 1 cup frozen corn kernels
- Mix soy milk and lemon juice and set aside; it will thicken and become “buttermilk”!
- Preheat oven or toaster oven to 400 degrees.
- Lightly grease an 8″ by 8″ pan.
- In a large bowl, mix together cornmeal, flour, sugar, baking powder, and sea salt. Whisk until thoroughly blended.
- Add the vegan “buttermilk” and melted buttery spread.
- Mix with a fork just until blended – do not overmix.
- Add the frozen corn kernels and stir just enough to mix them in.
- Bake for 20-25 minutes, until a knife or toothpick inserted in the middle comes out clean. It took mine about 22 minutes in a toaster oven.
- Let it rest for about 15 minutes before slicing. When slicing – proceed gently!
- Top with vegan buttery spread and enjoy!
I like a mixture of blue cornmeal and yellow cornmeal. I used approximately half of each in this recipe, but feel free to use all yellow or all blue!