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vegan cornbread in cast iron skillet with maple syrup

Vegan Cornbread Recipe

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Prep Time 10 minutes
Cook Time 22 minutes
Passive Time 10 minutes
Servings: 9 pieces
Course: Side Dish, Snack
Ingredients Method

Ingredients
  

Dry Ingredients
  • 1 cup medium-grind yellow cornmeal 120g
  • 1 cup all-purpose flour 125g
  • 1/4 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp fine salt
Wet Ingredients
  • 1 cup unsweetened soy milk 240ml
  • 1 tbsp apple cider vinegar
  • 1/4 cup neutral oil 60ml
  • 1 tbsp ground flaxseed
  • 3 tbsp water
Optional Mix-Ins
  • 1/2 cup canned corn kernels
  • 1 small jalapeno, diced
  • 1/2 cup vegan cheddar

Method
 

  1. Set oven to 400F. Place cast-iron skillet in oven while preheating.
    empty cast iron skillet placed in hot oven to preheat
  2. Mix 1 tbsp ground flaxseed with 3 tbsp water. Set aside 5 minutes until gel-like.
    flaxseed and water stirred together to make flax egg
  3. Combine soy milk and apple cider vinegar. Rest 5 minutes. Add oil and flax egg. Whisk to combine.
    soy milk and apple cider vinegar whisked with oil and flax egg
  4. Whisk cornmeal, flour, sugar, baking powder, and salt in a large bowl until combined.
    cornmeal and flour whisked together in large bowl
  5. Pour wet ingredients into dry. Fold until just combined. Stop when no large dry streaks remain. Do not overmix.
    pouring wet ingredients into dry cornbread batter bowl
  6. Remove hot skillet from oven with oven mitts. Add 1 tsp oil, swirl to coat. Pour batter in immediately.
    cornbread batter poured into sizzling hot cast iron skillet
  7. Bake 18-22 minutes until golden and toothpick comes out clean. Rest in pan 10 minutes before slicing.
    freshly baked golden vegan cornbread cooling on rack