We’re diving into soup season, hard. And we’re pulling out our favorite cornbread recipe to go with it.
This is one of the quickest breads you can make. It’s healthy. And it goes with all sorts of hearty soups, like minestrone, lentil, and vegetable. Win. Win. Win
Plus, the leftovers make for a delicious breakfast that you can warm up by the square in the microwave or oven. Slather the squares with butter and jelly, or serve it on the side of a savory tofu scramble paired with some crispy vegan sausage.
To replace the traditional egg that goes into the batter, we play with a baking-powder-oil-water combination here. Feel free to play around with other egg substitutes. You’ll want the equivalent of one egg for this batter.
Sometimes we’ll also saute 1/2 onion and a handful of corn, and throw it into the batter, too. This will make the batter more moist, so you’ll have to adjust the baking time accordingly by a minute or two.
Serve warm, and pair with your favorite soup.
Vegan Cornbread
- January 17, 2022
- Serves 5
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Ingredients
- 1 cup cornmeal
- 1 cup whole wheat pastry flour
- 1/2 tsp. baking soda
- 2 tsp. baking powder + 2 tsp. baking powder (keep divided)
- 1/2 tsp. salt
- 1 cup soy milk
- 1 Tbsp. lemon juice
- 1/4 cup maple syrup
- 1/4 cup safflower oil + 1 tsp. safflower oil (or other neutral oil)
- 2 Tbsp. warm water
- Vegan butter, to grease (and to spread on finished cornbread)
Directions
- Step 1
- Preheat oven to 425F. Whisk lemon juice and soy milk, and set aside. Grease an 8-inch square baking dish with vegan butter.
- Step 2
- In a large bowl, add cornmeal, whole wheat pastry flour, baking soda, 2 tsp. baking powder, and salt. Use a fork to whisk together until ingredients are combined.
- Step 3
- To the soy milk/lemon juice, whisk in 1/4 cup safflower oil and maple syrup.
- Step 4
- In a small bowl, whisk 1 tsp. safflower oil, 2 Tbsp. water, and remaining 2 tsp. baking powder. Add to soy milk mixture, and whisk until combined.
- Step 5
- Make a well in the dry ingredients. Add liquid ingredients, and use a fork to gently whisk until ingredients are just combined and no lumps remain. Spread into greased 8-inch pan. Bake for 18-20 minutes, or until you insert a toothpick/fork, and it comes out clean. Serve with vegan butter.
