Non-dairy butter works great and no egg makes it vegan.
Delicious! Best cornbread I’ve made.
Maybe sub in an egg.
Cornbread
Best cornbread I've ever made.
Ingredients
- 1 ½ cups soy milk any milk
- 1 tbsp apple cider vinegar
- ½ cup dark brown sugar
- 2 tbsp maple syrup
- 1 ¾ cups cornmeal
- 1 cup flour
- 2 tsp baking powder
- ½ tsp baking soda
- 5 tbsp non dairy butter melted, or butter sub
- salt
Optional Topping
- 2 tbsp maple syrup
- 2 tbsp non dairy butter melted, or butter sub
Instructions
- Preheat oven to 420˚F (220˚C) , preheat cast iron in oven, be careful!
- Whisk together the soy milk and vinegar and wait about 10 minutes to curdle.
- Add brown sugar and maple syrup. Whisk to combine.
- Add flour, cornmeal, baking powder, salt, and baking soda. Stir until just combined.
- Fold in 3 tbsp melted vegan butter. Batter should be like pancake batter.
- Remove hot skillet, grease with remaining 2 tablespoons melted butter or non-dairy butter, and pour in batter.
- Bake for 20–25 minutes, bottom will be crispy. Can do toothpick test.
Optional Glaze:
- Mix couple tbsp butter sub and maple syrup and spread over top. This add a lot more butter, even butter sub is basically oil, def minimize if can.
Nutrition
Serving: 1servingCalories: 504kcalCarbohydrates: 79gProtein: 9gFat: 17gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 2gSodium: 378mgPotassium: 314mgFiber: 5gSugar: 28gVitamin A: 232IUVitamin C: 4mgCalcium: 197mgIron: 3mg
Tried this recipe?Let us know how it was!