This is my go-to cornbread recipe, whether I’m feeding 30 for Thanksgiving, or just my husband and me on a rainy Tuesday night. It’s quick and easy to make, crusty on the top, fluffy inside, buttery-tasting through and through, and vegan, of course.
- 7 tablespoons vegan butter
- 1-1/2 cups corn meal
- 1 cup unbleached all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon sea salt
- 1 tablespoon baking powder. Yeah it seems like a lot. Trust me.
- 1/4 cup aquafaba
- 1-1/2 cups unsweetened soy hemp or oat milk
Heat oven to 400 degrees. Place vegan butter in a 9-inch ovenproof skillet or baking dish and place in the oven to melt, about 8 minutes, long enough to make the rest of the corn bread batter.
In a large bowl, sift together corn meal, unbleached flour, sugar, salt and baking powder. Pour in the plant-based milk, aquafaba and about half the melted vegan butter, leaving the rest of it in the baking dish.
Stir wet ingredients into dry, using a light hand until just combined. Batter will be thick. Spoon into the prepared baking dish.
Bake for 25 to 30 minutes. Corn bread is done when it’s risen, smells buttery and has formed a tawny crust that demands a nibble or two. It should spring back after a gentle poke.