Can I use white cornmeal instead of yellow cornmeal?

Ultimately, deciding whether to use yellow or white cornmeal in your cornbread recipe will depend on your taste preferences and the texture and appearance you want. If you prefer a stronger and sweeter corn flavor with a more rustic texture, yellow cornmeal may be the way to go (my favorite). White cornmeal may be a better choice if you prefer a milder and nuttier flavor with a smoother texture.

Can I use gluten-free flour?

The Bob's Red Mill gluten-free flour is fantastic. I highly recommend using it if you are looking for gluten-free alternatives.

Vegan Cornbread

Description

Satisfy your cornbread cravings with this delightful vegan version. It has a slightly sweet and nutty flavor that pairs perfectly with sweet cinnamon butter.

Ingredients

Units Scale

1 1/2 cup medium grind yellow cornmeal
3/4 cup all-purpose flour
1/2 cup brown sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon apple cider vinegar
1/2 cup vegan yogurt (plain; or vegan sour cream)
2 egg replacer (or 2 flax or chia eggs (see post))
1/2 cup olive oil (or 8 tbsp of butter)
1 tablespoon butter (or cooking oil spray)

Sweet Cinnamon Butter

2 oz vegan butter (1/2 stick softened)
1/4 teaspoon cinnamon
1 teaspoon powdered sugar
1/4 teaspoon vanilla extract

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Instructions

Preheat: Preheat your oven to 400°F.
Preheat skillet: Place a 10-inch cast iron skillet in the oven to heat up while you make the batter.
Mix: In a large mixing bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt.
Combine: In a separate mixing bowl, combine apple cider vinegar, vegan yogurt, oil, and egg replacer. Whisk until well combined.
Incorporate: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix the batter.
Pour: Remove the hot skillet from the oven and coat with 1 tbsp of butter or oil spray. Pour the batter into it. Hear that sizzle! Yum.
Bake: Smooth the top of the batter with a spatula and return the skillet to the oven. Bake for 20 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
Cool: Allow the cornbread to cool for a few minutes before slicing and serving.

Sweet Cinnamon Butter (optional)

Combine: Using a rubber spatula, combine all the ingredients in a medium-sized bowl, stirring until everything is evenly mixed with no streaks. After mixing, transfer the butter to an airtight container.

Notes

Serve the cornbread warm with a dollop of the sweet cinnamon butter.

Nutritional information is only an estimate.

If you plan to consume the cornbread within two or three days, leave it at room temperature without any problem. But keeping it in the refrigerator is better if you want to store it for extended periods.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: side dish, snack
Method: Oven
Cuisine: American

Nutrition

Serving Size: 1/12 square piece
Calories: 264
Sugar: 10
Sodium: 293
Fat: 14
Saturated Fat: 3
Carbohydrates: 31
Fiber: 2
Protein: 3
Cholesterol: 3