For me, an essential to any cornbread, vegan or not, is my Mom’s iron skillet. There’s just something about this iron skillet that makes the best crisp cornbread, plus it brings back a lot of wonderful memories!
How to make a delicious vegan cornbread:
- 1 Tbsp of vegan mayonnaise or 2 Tbsp of Aquafaba (Juice from Chickpeas)
- 5 Tbsp organic sugar (optional) – Nathan likes sweet cornbread
- 1 cup organic unsweetened soy milk
- 2 Tbsp white vinegar
- 1 cup self-rising flour
- 2 cups yellow cornmeal
- 1/8 cup + 2 Tbsp safflower oil (or any vegetable based oil of your choice)
- 1 tsp salt
- 1 tsp black pepper
Additional Ingredients for savory version used in cornbread dressing:
- 1 cup nutritional yeast
- 1 Tbsp onion powder
- 1 Tbsp garlic powder
- **If making the savory version only use 1 Tbsp sugar**
Preheat your oven to 400°
Pour 1 cup of organic soy milk into a container and add 2 Tbsp white vinegar and stir lightly and set aside. This will make a buttermilk. Combine vegan mayonnaise (or Aquafaba), sugar, salt, pepper, and 2 Tbsp of safflower oil in a large mixing bowl and mix well. You can add the optional ingredients for savory cornbread at this point. Add the soy buttermilk and mix well. Once mixed, add 1 cup self-rising flour and mix well until completely incorporated. Add the yellow cornmeal, one cup at a time and mix well.
Pour 1/8 cup of safflower oil into the iron skillet. Pour the cornbread mixture into the skillet. It will appear to be too much oil, but never fear. Place this into the hot oven and bake for approximately 1 hour. It will be delicious with a wonderful crispy bottom (my favorite part).
Of course this is only my opinion, but it is best to cut a small square as soon as it is out of the oven, spread some vegan butter on it and enjoy!