A bit of a mashup between Isa Does It, but with less sugar (it’s plenty sweet), Judi’s cornbread recipe, which doubles the cornmeal to a 2 to 1 cornmeal to flour ratio, and The Best Vegan Cornbread, which Rick and Lauren brought over (up’d the baking powder). See also these tips for good cornbread.
Makes about 12 muffins or small loaves (each about the size of a muffin).
Note: There’s a sliding scale between cornbread and corn cake. One bread end is represented by just 1/4 C sugar, which we like. Most folks are probably used to sweeter cornbread, though; if that’s you, double it (as noted below, by adding agave–or just double the sugar).
Ingredients
Dry
- 3/4 C flour
- 1 1/4 C stone ground cornmeal (coarse or fine; I like coarse)
- 1 T baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1/4 C brown sugar (for corn bread)
- (optional) 1/4 C agave to make it corn cake :)
Wet
- 1 1/4 C non-dairy milk (almond or soy or oat)
- 2 tsp apple cider vinegar
- 4 T oil or vegan butter (or combo)
- 1 cup corn kernels (fresh or thawed), optional but recommended
Instructions
Preheat oven to 350 degrees. In medium bowl, mix non-dairy milk and vinegar and set aside to curdle.
In a larger bowl, mix together the dry ingredients. Make a well in the center and add the curdled milk and oil/butter. Mix the wet and dry ingredients together just until the dry ingredients are moistened, being careful not to overmix. Fold in the corn, if using.
Let the batter sit for 10 minutes.
Butter a muffin tin or 9x9 pan with vegan butter, dust with flour, and pour in batter. If using muffin tins, fill muffin most of the way full.
Bake for about 20 minutes. Yum!
