Vegan Cornbread

Cornbread has a rich history deeply rooted in American culinary traditions. Believed to have originated from Native American cultures, cornbread quickly became a staple in households across the United States. Its simplicity and versatility made it popular during the Civil War when ingredients like wheat flour were scarce. Cornbread recipes varied by region, with Northern cornbread typically sweeter and lighter, while Southern cornbread tended to be denser and savory. Today, cornbread continues to hold a beloved place at the American dinner table, symbolizing comfort and tradition for many. Its history reflects a blending of cultures and resourcefulness that has stood the test of time.

I developed this cornbread recipe because I found that veganizing cornbread mixes like Jiffy made the cornbread turn out a bit crumbly for me. I like a sweet and moist cornbread and I succeeded with this recipe. we like to make this cornbread when we make chili [chili recipe is in the free ebook download]. We also make it for special occasions. I like to use it to make stuffing. The cornbread stuffing recipe will be it’s own blog post.

Although this cornbread recipe makes a bread that very akin to cake, it does have some health benefits. Made from cornmeal, this bread is naturally gluten-free, making it suitable for individuals with gluten sensitivities or celiac disease. Cornbread is also a good source of complex carbohydrates, providing sustained energy. Additionally, cornbread contains dietary fiber, which is important for digestive health and can help in regulating blood sugar levels. Each piece of cornbread has approximately 2g of protein as well.

For this recipe you will need the following ingredients:

• 1 C of medium ground cornmeal

• 1 C of flour

• 1/2 teaspoon of salt

• 1/2 teaspoon of baking soda

• 1 stick of vegan friendly butter or 8 Tablespoons

• 1 C of plant milk such as oat milk or soy milk

• 2 Tablespoons of vinegar

• egg replacement for 1 egg

• 1/3 C of white sugar

• 1/3 C of brown sugar

Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch pie dish or square baking pan and dust it with flour to prevent the cornbread from sticking. Add the vinegar to the plant milk and set it aside. This will act as buttermilk.

Put the dry ingredients in a large mixing bowl leaving out the egg replacement and stick of vegan friendly butter. Whisk the dry ingredients with a wire whisk so the combine nicely and any clumps are broken up.

Melt the stick of vegan butter and add it to the dry mix along with the egg replacement and plant milk. Mix it just until it is smooth. Don’t over mix.

Pour the batter into the greased and floured dish and bake at 375 degrees Fahrenheit for about 20 minutes or until the edges begin to brown and a knife inserted into the center comes out clean.