Moist Sweet & Salty Vegan Cornbread Delight
Indulge in this tender and flavorful cornbread that perfectly balances sweetness and saltiness. This vegan version, crafted without eggs, uses soymilk and vinegar for a moist texture that rivals traditional recipes. Whether enjoyed warm with vegan butter or as a delightful side dish for soups and stews, this cornbread is sure to impress. Each bite is a delightful harmony of flavor, making it an ideal addition to any meal or gathering.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Soymilk
1 1/2 cups (Measure out 1 1/2 cups and set aside.)
Vinegar
1 1/2 tablespoons (Add to the soymilk for buttermilk.)
Cornmeal
1 cup (Measure and add to the dry ingredients.)
Unbleached All-Purpose Flour or Whole Wheat Pastry Flour
1 cup (Measure and add to the dry ingredients.)
Raw Sugar or Artificial Sweetener
2 tablespoons (Measure and add to the dry ingredients.)
Salt
3/4 teaspoon (Measure and add to the dry ingredients.)
Baking Powder
1 teaspoon (Measure and add to the dry ingredients.)
Baking Soda
1/2 teaspoon (Measure and add to the dry ingredients.)
Oil
2 tablespoons (Measure and add to the wet ingredients.)
Instructions
1
Preheat your oven to 425°F (220°C).
2
In a medium bowl, combine the soymilk and vinegar. Stir well and allow it to sit for about 5–10 minutes to create a vegan buttermilk.
3
In a large mixing bowl, whisk together the cornmeal, flour, raw sugar, salt, baking powder, and baking soda until well combined.
4
Pour the soymilk mixture and oil into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.
5
Grease a 9-inch square baking dish or line it with parchment paper. Pour the batter into the prepared dish, smoothing the top with a spatula.
6
Bake in the preheated oven for 25 to 30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
7
Remove from the oven and let it cool for a few minutes. Serve warm, either plain or with your favorite vegan butter.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Moist Sweet & Salty Vegan Cornbread Delight?
It is a tender and flavorful cornbread that perfectly balances sweetness and saltiness, crafted without eggs for a moist texture.
Is this cornbread recipe vegan?
Yes, this recipe is 100% vegan and plant-based, using soymilk and oil instead of dairy and eggs.
What is the required oven temperature for baking?
The oven should be preheated to 425 degrees Fahrenheit (220 degrees Celsius).
How long does the cornbread take to bake?
The cornbread typically bakes for 25 to 30 minutes until the top is golden brown.
What size baking dish is recommended?
A 9-inch square baking dish is recommended for this recipe.
How do I make the vegan buttermilk for this recipe?
Combine 1.5 cups of soymilk with 1.5 tablespoons of vinegar and let it sit for 5 to 10 minutes.
What type of flour should I use?
You can use either unbleached all-purpose flour or whole wheat pastry flour.
Can I use a sweetener other than raw sugar?
Yes, you can substitute the raw sugar with an artificial sweetener of your choice.
Why is vinegar included in the ingredients?
Vinegar is mixed with soymilk to create a vegan buttermilk substitute that adds moisture and fluffiness.
What makes this cornbread moist?
The combination of the homemade vegan buttermilk and the oil ensures a tender, moist texture.
How do I know when the cornbread is finished baking?
It is done when the top is golden brown and a toothpick inserted into the center comes out clean.
Is it okay if there are lumps in the batter?
Yes, you should stir gently until just combined; a few lumps are perfectly fine.
Why shouldn't I overmix the batter?
Overmixing can result in a tough texture rather than a tender crumb.
Should I grease the baking dish?
Yes, you should grease the dish or line it with parchment paper before pouring in the batter.
How much cornmeal is needed?
The recipe requires 1 cup of cornmeal.
What is the purpose of baking soda and baking powder in this recipe?
Both acts as leavening agents to help the cornbread rise and become light.
Can I serve this cornbread with vegan butter?
Yes, it is excellent served warm, either plain or with your favorite vegan butter.
How much oil is used in the recipe?
The recipe calls for 2 tablespoons of oil.
What amount of salt is required?
The recipe uses 3/4 teaspoon of salt to achieve the sweet and salty balance.
How many total ingredients are used?
There are 9 ingredients in this vegan cornbread recipe.
Can I use whole wheat pastry flour?
Yes, whole wheat pastry flour is a listed alternative for the all-purpose flour.
Is this recipe suitable for social gatherings?
Absolutely, its unique flavor profile makes it a great addition to any meal or gathering.
What should I do with the soymilk and vinegar mixture?
Stir them well and allow the mixture to sit for 5 to 10 minutes before adding to the dry ingredients.
How do I prepare the baking dish?
Grease a 9-inch square dish or line it with parchment paper for easy removal.
Can I use this cornbread as a side dish?
Yes, it is a delightful side dish for soups, stews, or any main meal.
Does this recipe contain any eggs?
No, this is a vegan recipe and is crafted entirely without eggs.
What is the first step in the instructions?
The first step is to preheat your oven to 425 degrees Fahrenheit.
How should I smooth the batter in the pan?
Use a spatula to smooth the top of the batter after pouring it into the prepared dish.
Should I let the cornbread cool before serving?
Let it cool for a few minutes after removing it from the oven for better slicing.
What tags are associated with this recipe?
Tags include vegan, cornbread, moist cornbread, sweet and salty, breads, and plant-based.