The slight sweetness of cornbread is set off perfectly by (vegan) cream cheese. Cornbread
Yield 4-6 servings
Time 30 minutes
  • small bowl
  • whisk
  • cast-iron skillet or baking dish
  • medium bowl
  • rubber spatula
  • toothpick
  • 1¼ c non-dairy milk
  • 2 T white or cider vinegar
  • ¼ c plus 1 t vegetable oil
  • 1 c coarse cornmeal
  • 1 c flour
  • 2 T sugar
  • 4 t baking powder
  • ¾ t salt
  • ½ c corn kernals (optional)
Directions Whisk together the milk and vinegar, then set aside.

Preheat oven to 425.

Oil the baking dish and set aside.

In the medium bowl, mix the cornmeal, flour, sugar, baking powder, and salt.

Stir ¼ c oil into milk, then add this into the dry bowl and mix well. Fold in optional corn.

Scrape into oiled baking dish and bake about 20 minutes, until the top is golden brown. The cornbread is done when you insert a toothpick into the center and it comes out clean.

Notes Delicious with cream cheese or dipped into chili.

Quick and Easy Vegan Comfort Food

Adapted from the recipe for "Classic cornbread" in Alicia C. Simpson’s Quick and Easy Vegan Comfort Food (read my review).

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Vegan cornbread