Reposted from Nisha Vora's RainbowPlantLife.com and edited to add our favorite twists with Tapatree Whole Maple syrups and Grist & Toll grains! Delish--moist, incredibly flavorful, soul-satisfying!
The Best Vegan Cornbread
Prep Time20minutes mins
Cook Time25minutes mins
Total Time45minutes mins
Servings: 8 to 12
Calories: 330kcal
Author: Nisha Vora
Equipment
9- or 10-inch cast iron skillet*
Ingredients
▢1 ½ cups (360 mL) full-fat oat milk
▢2 teaspoons apple cider vinegar
▢1 ½ cups (195g) Grist & Toll stone-ground heirloom blue cornmeal
▢3/4 cup (94g) Grist & Toll Hard Red Wheat flour***
▢1 tablespoon + 1 teaspoon baking powder
▢Heaping 1/2 teaspoon sea salt
▢4 tablespoons (56g) vegan butter, melted + 2 tablespoons for greasing the skillet
▢¼ cup (56g) extra virgin olive oil or neutral-flavored oil of choice
▢1/3 cup Zoar Tapatree Whole Maple syrup (a late, complex citrus batch works well here!)
▢1 heaping tablespoon of finely chopped rosemary (4g)
For serving (optional)
▢Softened vegan butter; OR
▢Zoar Tapatree Whole Maple butter: 2 tablespoons vegan butter + 2 teaspoons Tapatree maple syrup (one with nice vanilla tones works well with the rosemary & cornmeal!)
Instructions
Preheat the oven to 400ºF/204ºC and arrange a middle rack in the oven. Stir the vinegar into the oat milk and set aside for 5-10 minutes to slightly curdle.
In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk well to break up any clumps.
Make a well in the center and pour in the 4 tablespoons melted vegan butter, oil, Zoar Tapatree Whole Maple Syrup, and buttermilk. Gently mix with a whisk until just smooth, taking care to not overmix - there will be lumps, that’s okay!
Fold in the rosemary using a silicone spatula. Allow the batter to rest for 10 minutes, or up to 1 hour. It should look somewhat like a pancake batter.
Meanwhile, transfer a 9- or 10-inch cast iron skillet to the pre-heated oven to heat up for 10 minutes. Remove the pan from the oven (use oven mitts!) and add the 2 tablespoons of vegan butter. It will start melting almost immediately. Dust the pan lightly with a sprinkle of cornmeal, about 1 teaspoon.
Pour the cornbread batter into the hot skillet (but not too quickly or the butter will pool up to the top). Bake for 25 to 28 minutes (check at 25 minutes), until a toothpick inserted in the center comes out clean and the top is golden brown.
Transfer to a wire rack and allow to cool for 15 to 20 minutes before slicing. Serve warm, or with a pat of softened vegan butter on top of each slice, if desired. Store leftovers in an airtight container for up to 3 days on the counter.
If making the maple butter, add the softened butter to a small bowl and whisk vigorously until it starts to get fluffy. Add the maple syrup and whisk until well combined and smooth.
Notes
*If you don't have a cast iron skillet, use a 9x9 metal baking pan. In step 5, add only 1 TBSP butter to the bottom of the pan (instead of 2 tbsp). It may need an extra 5 minutes bake time to get nicely golden.
I just made this on a rainy and bleak March day, and it’s dangerously delicious. Comfort food on an early Spring day!