Tender Plant-Based Cornbread

Name: Tender Plant-Based Cornbread
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 servings
Cuisine: Soul Food, Southern Recipes, American
Ingredients: 1 cup All-Purpose Flour; 2 tsp Apple Cider Vinegar; 2 tsp Baking Powder; 0.33 cup Canola Oil; 2 cups Cornmeal; 1 cup Frozen Candied Fruit; 2 tbsp Maple Syrup; 0.5 tsp Salt; 2 cups Soy Milk

Breakfast 🍳Side Dish 🥗Snack 🍿 Soul Food 🇺🇸Southern Recipes 🇺🇸American Low-Sodium Heart-Healthy ❤️Vegetarian 🥦Vegan 🌱Plant-Based 🌻Halal 🕌Kosher ✡️Pescatarian 🐟

Tender Plant-Based Cornbread bakes up with a golden crust and a soft, moist crumb thanks to soy milk, a touch of maple syrup, and sweet bursts of corn. The subtle tang from apple cider vinegar balances the gentle sweetness, making each slice comforting and flavorful. Serve warm with chilis, hearty soups, or your favorite BBQ spread for weeknights or casual gatherings.

Prep10 mins
Cook25 mins
Serves12
DifficultyEasy

1

Preheat the oven to 350 degrees F (175 degrees C). Put a greased, 10-inch cast iron skillet in the oven as it heats.
2

Combine the soy milk and vinegar in a bowl. Let it sit until it curdles, about 5 minutes.
3

Stir the cornmeal, flour, baking powder, and salt together in a bowl.
4

Add the oil and maple syrup to the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour this over the cornmeal mixture and stir until just combined. Fold in the corn kernels. Pour the batter into the hot skillet.
5

Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 35 minutes. Cut into squares or wedges.