Simple Vegan Cornbread

This is a delicious vegan cornbread recipe that is simple and flavorful.  A batch takes just 45 minutes to make and is the perfect accompaniment to any warm and hearty dinner.  Easy!

 

Look at that texture!

 

In my house growing up, dinner time would usually start with my mom pulling out the phonebook instead of a cookbook. It’s not that they didn’t cook, it’s just that they preferred having someone else do the cooking.  Besides eating pizza at least one time a week, they were also a fan of Boston Market.  Food would arrive all boxed up in cellophane, kind of soggy from the trip.  The only thing that I remember loving from there was the cornbread.  It was always thick and full of texture.  Since the other food looked meh, I would fill up on that instead.  Thus began my cornbread obsession.

 

 

In my opinion, good cornbread should be coarse and wholesome, with an intense texture and potent corn taste.  It should make me drool.  This vegan cornbread is all that.  It’s crumbly and thick, and will make your house smell heavenly as it’s baking.  While I made this with the intent to accompany dinner, I’ve also eaten it for breakfast as vegan cornbread toast with my homemade jam slathered on top.  It’s an easy vegan cornbread recipe that will surely satisfy.

 

 

 

This simple vegan cornbread requires only 8 ingredients, most of which you probably have in your kitchen already.  The only exception may be the cornmeal.  When you buy cornmeal, look for stone-ground versions (they’re more nutritious).  I like the coarser ground versions because I think it makes for better textured cornbread, but any kind will work!  The coarser the cornmeal, the grittier the final cornbread.

 

 

Simple Vegan Cornbread

First, preheat your oven to 350ºF.  Next, mix the almond milk and apple cider vinegar in a medium-sized bowl and set aside to allow it to curdle.  Pro tip:  Use room-temperature almond milk.  In a later step, you’ll add melted coconut oil to it; if the milk is too cold, the coconut oil with start to re-solidify, changing the texture of the cornbread.

Time to curdle!

In a large bowl, whisk together to cornmeal, flour, baking powder and salt.  I’ve tried the recipe with whole wheat flour, buckwheat flour, and all-purpose flour.  I didn’t notice any difference in texture or flavor.  I’m going to try it with coconut flour next, so I can report back on sweetness for those who prefer their cornbread on the sweeter side.

 

 

Add 1/3 c melted coconut oil and 3 tablespoons of maple syrup to the milk mixture and stir until frothy.  Pro tip:  If you prefer sweeter bread, increase the maple syrup to 4 tablespoons, or substitute 1/4 cup of sugar.  However, I haven’t tried it with cane sugar.  I like to naturally sweeten my foods with maple syrup because it’s rich in essential nutrients like manganese and zinc.  Maple syrup also has a much lower glycemic index than traditional sugar; high GI foods are linked with a number of health problems.  If you do use sugar, let me know how it goes!

 

Bubbly, bubbly

 

Once frothy, add the wet mixture to the dry mixture and stir until well combined.  The batter will be thick and sticky.  Transfer to an 8×8 inch pan and bake at 350ºF for 30-35 minutes.

 

 

 

 

And deep breath in.  Ah, the smell of freshly baked cornbread.  It’s ok to drool.  This recipe makes enough for 9 or 16 squares.  Go ahead and treat yo’ self: cut it into 9 large squares.

 

Perfect vegan cornbread
YUM. Perfect vegan cornbread

 

 

Warm, thick and crumbly. Delicious dinner side

 

I have a few favorite ways to eat this delicious, thick vegan cornbread.  As a side dish to chili and soups, with some steamed greens, or even at breakfast with maple syrup or homemade jam.

 

What’s your stance on cornbread: sweet or more savory?  Comment below and if you make some, don’t forget to tag @RabbitFoodRuns or #rabbitfoodrunner.

 

 

Buen provecho,

Becca

Print Recipe
Simple Vegan Cornbread
This vegan cornbread is coarse, thick and has a strong corn flavor. Made with stone-ground cornmeal, and naturally sweetened with maple syrup, it's the perfect side to dinner or even to eat at breakfast!
Servings
squares
Ingredients
  • 2 cups stone-ground yellow cornmeal
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups plain unsweetened almond milk *Room temperature!
  • 2 teaspoons apple cider vinegar
  • 1/3 cup melted coconut oil
  • 3 tablespoons dark maple syrup
Servings
squares
Ingredients
  • 2 cups stone-ground yellow cornmeal
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 cups plain unsweetened almond milk *Room temperature!
  • 2 teaspoons apple cider vinegar
  • 1/3 cup melted coconut oil
  • 3 tablespoons dark maple syrup
Instructions
  1. Heat oven to 350ºF
  2. In a medium-sized bowl, whisk together room temperature milk and apple cider. Set aside to allow it to curdle.
  3. In a large bowl, whisk together the cornmeal, flour, salt and baking powder.
  4. Add the melted coconut oil and maple syrup to the curdled milk mixture. Whisk until it's frothy.
  5. Pour the wet ingredients into the dry ingredients and mix to combine. The batter will be sticky and pretty thick.
  6. Transfer the batter to an 8x8 inch pan and bake at 350ºF for 30-35 minutes.
  7. Serve warm, with your favorite vegan chili, soup, or even as breakfast toast!
Recipe Notes

*Make sure the almond milk is at room temperature.  If it's cold, then when you add the coconut oil you run the risk that the oil will clump up.  That will change the texture and density of the cornbread.

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