Amatsiah's Vegan Cornbread
This blog contains affiliate links/ads. If you make a purchase from any of these links/ads, I receive a small portion of the total payment at no extra cost to you. Thank you for supporting this blog!
Two recipes in two days? Yes I did! I couldn't give ya'll my bomb Black-Eyed Peas recipe and not give y'all the vegan skillet cornbread to go with it. And yes, the collard greens are coming too! You'll be able to get all your recipes in one spot to make the perfect meal, just add a little rice...or not, it's totally up to you.
A little backstory... my dad taught me how to make cornbread (which is why I named it after him) and this is indeed his recipe, with only a couple of tweaks here and there. I remember he told me he loved the Jiffy cornbread mix so much in his youth that he wanted to replicate the flavor after changing his eating habits almost 32 years ago. That's when he and my mother became vegetarians before going vegan about 4 years later. My dad is a self-taught baker and breads were his specialty. Little know fact: we used to serve both his biscuit and cornbread recipes at Soul Veg Tallahassee!
This recipe is super fast and easy and requires very basic ingredients. I like to use yellow cornmeal without any additives so this recipe will likely not work with a cornbread mix or self-rising cornmeal. Double acting baking powder vs regular baking doesn't seem to make much of a difference so just use what you have. I like to use this non-aluminum baking powder from Whole Foods or Amazon.
While I used soy milk and spelt flour in my recipe, you can substitute with just about any flour or plant-based milk, easily making this gluten and soy-free if you choose. As usual, I prepared mine with Sunflower oil which is pretty much my go-to cooking oil. Lastly, you can use either regular white vinegar or the natural Apple Cider Vinegar in your milk mixture. Unlike most baking recipes, this cornbread mix is a very flexible recipe so don't stress yourself too much.
All right ya'll lets get to it! I've linked some of the ingredients for purchasing. Let me know if you would like a full buyable list in the future. If you have any questions please feel free to leave a comment below and I will definitely respond. Look out for the YouTube instructional video coming soon and be sure to check out the Black-Eyed Peas and Collard Greens recipes too. Enjoy!
Amatsiah's Vegan Cornbread
Vegan & Plant-Based Recipes by Prahkeet M.
Prep Time: 10 minutes Cook Time: 30 minutes Serves 8
· 2 cups Yellow Cornmeal
· 1 cup Flour
· ½ cup Cane Sugar
· 1 tsp Salt
· 1 ½ tbsp Non-Aluminum Baking Powder
· ½ cup Sunflower Oil (or cooking oil of your choice)
· ½ cup Plant-based Milk
· 1 tbsp Vinegar
· 1 cup Water
1. Add dry ingredients to a medium sized mixing bowl and mix gently.
2. Add oil and mix in thoroughly, using your hands to break down all of the chunks until the mixture is smooth.
3. In a separate cup, add your milk then vinegar and stir them together for about 5 seconds. It will immediately thicken. Add this to your cornbread mixture, followed by the water. Using a whisk/egg beater, mix thoroughly yet gently until mixture is smooth but for no longer than 45 seconds. It’s important that you do not overmix.
4. In a 10 inch greased (just rub a little oil around the pan) cast iron skillet or similarly sized baking pan, pour your mixture in and bake for 30 minutes at 400 degrees Fahrenheit. After it’s baked, remove the pan and place it on a cooling mat or heat safe area. You’re done!
*Tip: Rub a vegan butter or margarine on top of the fresh hot cornbread as soon as you remove it from the oven for a nice buttery taste with every bite. It will also soften the top of the cornbread as it sits.
FREE PRINTABLE RECIPE DOWNLOAD BELOW