southern vegan cornbread

This crispy-crusted, buttery, and moist vegan cornbread is truly the best cornbread you&#039;ll ever eat. A must-make, whether paired with vegan chili or on your holiday table! No one will know it&#039;s vegan (easy to make GF).

The Best Vegan Cornbread

½ cups (360 mL) full-fat oat milk

apple cider vinegar

½ cups (195 grams) stone-ground yellow

(94 grams) all-purpose flour***

baking powder

sea salt

(40 grams) organic brown sugar

(84 grams) agave nectar

rosemary (4 grams)

maple syrup

Preheat the oven to 400ºF/204ºC and arrange a middle rack in the oven. Stir the vinegar into the oat milk and set aside for 5-10 minutes to slightly curdle.

In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk well to break up any clumps.

Make a well in the center and pour in the 4 tablespoons melted vegan butter, oil, brown sugar, agave, and buttermilk. Gently mix with a whisk until just smooth, taking care to not overmix - there will be lumps, that’s okay!

Fold in the rosemary using a silicone spatula. Allow the batter to rest for 10 minutes, or up to 1 hour. It should look somewhat like a pancake batter.

Meanwhile, transfer a 9- or 10-inch cast iron skillet to the pre-heated oven to heat up for 10 minutes. Remove the pan from the oven (use oven mitts!) and add the 2 tablespoons of vegan butter. It will start melting almost immediately. Dust the pan lightly with a sprinkle of cornmeal, about 1 teaspoon.

Pour the cornbread batter into the hot skillet (but not too quickly or the butter will pool up to the top). Bake for 25 to 28 minutes (check at 25 minutes), until a toothpick inserted in the center comes out clean and the top is golden brown.

Transfer to a wire rack and allow to cool for 15 to 20 minutes before slicing. Serve warm, or with a pat of softened vegan butter on top of each slice, if desired. Store leftovers in an airtight container for up to 3 days on the counter.

If making the maple butter, add the softened butter to a small bowl and whisk vigorously until it starts to get fluffy. Add the maple syrup and whisk until well combined and smooth.

https://content.jwplatform.com/videos/y1NuPd5i.mp4

This crispy-crusted, buttery, and moist vegan cornbread is truly the best cornbread you'll ever eat, thanks to 5 secret techniques. No one will know it's vegan! Easy to make gluten-free.

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Top 1 southern vegan cornbread recipes from across the web

The most viewed southern vegan cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The Best Vegan Cornbread

The most viewed southern vegan cornbread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine