Cake-Like Vegan Cornbread

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This recipe uses a higher ratio of moisture and sweetener to create a tender, moist, and cake-like crumb, different from traditional crumbly cornbread.

INGREDIENTS

Dry Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 1 cup Cornmeal (fine grind preferred)
  • 3/4 cup Cane Sugar (reduce to 1/2 cup for less sweetness) or omit for even less sweetness
  • 1 Tbsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Salt
  • 2 Tbsp Nutritional Yeast (optional, for flavor depth)

Wet Ingredients

  • 1 1/2 cups Plant Milk (oat or almond)
  • 1 1/2 Tbsp Apple Cider Vinegar or White Vinegar
  • 1/2 cup Vegan Butter, melted
  • 1/4 cup Maple Syrup or Agave Nectar
  • 1 tsp Vanilla Extract

INSTRUCTIONS

  1. Prep: Preheat oven to 400°F (200°C). Grease an 8x8 inch square baking pan or a 9-inch round pan.
  2. Make Buttermilk: In a medium bowl, combine the plant milk and vinegar. Stir and let sit for 5 minutes to curdle and create vegan buttermilk.
  3. Mix Dry Ingredients: In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt, and nutritional yeast (if using).
  4. Mix Wet Ingredients: To the prepared vegan buttermilk, whisk in the melted vegan butter, maple syrup/agave nectar, and vanilla extract.
  5. Combine: Pour the wet ingredients into the dry ingredients. Use a spatula or wooden spoon to stir just until combined and no dry streaks of flour remain. Do not over-mix!
  6. Bake: Pour the batter into the prepared pan. Bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Serve: Let cool slightly before slicing. (Optional: Brush the top with warm maple syrup immediately after removing from the oven for extra moisture). Enjoy!

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