Moist Vegan Cornbread

  • Servings: 12 servings (1 10-inch skillet)
  • Prep Time: 0m
  • Cook Time: 0m
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“This is a basic cornbread that’s great with vegan chili. It’s nice for anyone who’s vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that’s been preheated in the oven.”


2 cups soy milk

2 teaspoons apple cider vinegar

2 cups cornmeal

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/3 cup canola oil

2 tablespoons maple syrup

1 cup frozen corn kernels


  1. Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
  2. Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
  3. Mix cornmeal, flour, baking powder, and salt together in a bowl.
  4. Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
  5. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.
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