Ah, vegan cornbread…
This vegan cornbread is the perfect accompaniment to so many Cajun and Southern dishes, most notably red beans & rice. The versatile recipe is also a great start to a Thanksgiving cornbread dressing or a sweet coush coush.
Whatever your end game, this vegan cornbread is pretty simple to whip together.
The key to a moist (but firm) cornbread is the vegan “buttermilk” – which is basically soy milk & apple cider vinegar mixed together and allowed to thicken for about 10 minutes.
After that, the rest of the recipe comes together very quickly. Mix together all of your dry ingredients, add in the liquid ingredients, spread in oven-safe pan, and bake.
And that’s it. About 20 minutes later, you’ll have perfectly moist & golden cornbread! The only thing left to do is decide “squares” or “triangles”.
As you can see, I went with squares:
If you have a nice cast iron skillet, I would recommend using it to make this cornbread. It provides a nice, even baking. Not to mention a rustic looking serving dish for presentation points!
Ingredients:
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/4 cup brown sugar
- 2 tbsp white sugar
- 4 tsp baking powder
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 1/3 cup vegetable oil
- 1/2 tsp salt
Instructions
- Preheat the oven to 400 degrees.
- Whisk together the soy milk & apple cider vinegar in a measuring cup or small bowl. Set aside while you measure out your dry ingredients.
- In a large mixing bowl, combine the flour, cornmeal, brown sugar, white sugar, baking powder, and salt.
- Make a well in the center of the dry ingredients. Pour the soy milk/vinegar mixture and the vegetable oil into the well.
- Stir with a wooden spoon. Make sure you get out any sugar clumps, but try to not over-mix the batter.
- Spread the batter into an oiled cast iron skillet.
- Bake for 20 minutes.
Enjoy!
Need more Cajun Vegan food in your life? Be sure to sign up for email updates below:
