Crispy Vegan Cornbread

While many of us took our own mother’s cooking for granted while growing up, eating over a friend’s house provided our first taste of exotic foods, even those from just across state lines.

My best friend’s mother from West Virginia served navy bean soup on top of a piece of buttermilk cornbread topped by a pat of butter. Thirty years passed before it occurred to me to bake cornbread instead of having my usual whole wheat pasta or brown rice with soup. And who needs buttermilk when you can make a vegan buttermilk using soymilk and vinegar or lemon juice?

After trying several recipes, Post Punk Kitchen’s still reigns as my favorite, although I replace white flour with whole wheat pastry flour and reduce oil and sweetener, too.  This time, I ran short of whole wheat flour and partially substituted with Bob’s Gluten Free all-purpose baking flour. Though a little chewier than usual, it came nice and crispy, especially after cooling and re-toasting.

If you prefer cornbread that’s sweet and moist, you may want to go with the original PPK recipe, but this is a basic recipe if you want to experiment with different kinds of flour, non-dairy milks, make cornbread muffins, etc. If you’ve got an Edge brownie pan, the cornbread will be still crispier and easy to slice, too.

Makes 9-12 pieces

Ingredients:

2 cups cornmeal (coarse type)

1 cup whole wheat pastry flour (may substitute with GF or other flour)

2 t baking powder

1/4 cup oil

1 T maple syrup

2 cups soymilk

2 t apple cider vinegar

1/2 t salt

Method:

Preheat oven to 350, line a 9×13 baking pan with oven paper or spray lightly with oil.

In a medium bowl, wisk together the soymilk and the vinegar and let sit for about 5 minutes.

In a large bowl, sift together dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and maple syrup to the soymilk mixture. Whisk until foamy and bubbly, about 2 minutes.

Pour the wet ingredients into the dry and mix together.

Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean.

Slice into pieces and serve warm or let cool.

2 thoughts on “Crispy Vegan Cornbread

  1. Tim

    I’ve been wanting to make vegan cornbread for weeks. Thanks to randomly stumbling onto your site, I can do just that.

    Printed out the recipe! Much appreciated!

    Now all I have to do is find a good vegan bread pudding recipe…

  2. william Post author

    Hi, Tim
    Happy to be of service! I used to love bread pudding, too. Sure you’ll be able to find something…
    William

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