Easy Vegan Cornbread

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.

Ingredients:

  • 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

Preparation:

  1. Mix soy milk and lemon juice and set aside; it will thicken and become “buttermilk”!
  2. Preheat oven or toaster oven to 400 degrees.
  3. Lightly grease an 8″ by 8″ pan.
  4. In a large bowl, mix together cornmeal, flour, sugar, baking powder, and sea salt. Whisk until thoroughly blended.
  5. Add the vegan “buttermilk” and melted buttery spread.
  6. Mix with a fork just until blended – do not overmix.
  7. Add the frozen corn kernels and stir just enough to mix them in.
  8. 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.
  9. Let it rest for about 15 minutes before slicing. When slicing – proceed gently!
  10. Top with vegan buttery spread and enjoy!

Note:

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!