Vegan Cornbread

Super Moist and Tender Vegan Cornbread

Not-so-traditional recipe for sweet and savory cornbread. This cornbread is super corny with the addition of sweet corn folded into the batter. The vegan cashew yogurt gives a super moist crumble and subtle flavor. This cornbread is perfect for any holiday get together or pairs well with any warm soup or stew this season I hope you try this recipe out and let me know in the comments below if you did.

Ingredients

1½ cups all purpose flour

1¼ cups cornmeal

¼ cup plus 2 tablespoons sugar

2½ teaspoon baking powder

¾ teaspoon baking soda

1 teaspoon salt

1 cup canned unsalted corn kernels, drained

¾ cup unsweetened vegan yogurt (recommend using cashew yogurt)

⅔ cup soy milk

½ cup vegan butter, melted and cooled

Procedures

Preheat the oven to 400 degrees Fahrenheit.

Grease a 9x9 inch square pan or 9 inch pie dish with canola oil and place to the side.

In a large mixing bowl, add the butter and whip until light and creamy. Add the sugar and mix until incorporated and creamy.

In a separate bowl, combine the vegan yogurt and soy milk and whisk to combine and set aside. Into another bowl, add the flour, baking powder, baking soda, and salt and whisk to combine.

Add ⅓ of the flour mixture into the butter and sugar and mix to combine. Add a ⅓ of the soy milk and yogurt mixture to the butter and sugar mixture and mix to combine. Repeat this until all the soy milk and yogurt mixture and flour mixture is completely incorporated into the butter mixture.

Pour the batter into the greased 9x9 inch square pan. Smooth the batter out with a spatula and place the pan into the oven. Bake the cornbread for 25 to 30 minutes. The outside should be golden brown and a cake tester or toothpick should come out clean when poked through the center of the bread.

Remove the cornbread from the oven and let cook completely on a wire rack before removing it from the pan or cutting it. Serve warm with more vegan butter or any kind of soup or stew.