Get ready to revolutionize your cornbread experience with this mouthwatering Vegan Creamed Corn Cornbread that's so incredibly delicious, you won't believe it's completely plant-based! Imagine a golden, moist, and perfectly sweet cornbread that melts in your mouth, packed with the rich flavors of creamed corn and a hint of maple sweetness. Whether you're a dedicated vegan, a curious foodie, or just someone who loves incredible comfort food, this recipe will transform your dinner table and leave everyone begging for seconds.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup almond milk
- 1 can (15 oz) creamed corn
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup maple syrup
Instructions
- Preheat the oven to 425°F (218°C). Lightly grease a 9-inch cast iron skillet or square baking pan with vegetable oil or vegan butter to prevent sticking.
- In a large mixing bowl, combine the cornmeal, baking powder, and salt. Whisk these dry ingredients together until well incorporated and free of lumps.
- In a separate medium bowl, mix the almond milk, creamed corn, and maple syrup. Stir until all ingredients are thoroughly combined and create a smooth, uniform mixture.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixtures together using a spatula, being careful not to overmix. Stop stirring when just combined to ensure a tender cornbread.
- Transfer the batter into the prepared skillet or baking pan, spreading it evenly with the spatula to create a smooth top surface.
- Place the skillet or pan in the preheated oven and bake for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cornbread cool in the pan for 10-15 minutes. This allows the bread to set and makes it easier to slice.
- Cut into 8 equal pieces and serve warm. Optional: Brush with additional maple syrup or vegan butter for extra moisture and flavor.
Tips
- Use fresh cornmeal for the best texture and flavor - older cornmeal can taste stale and affect the bread's quality.
- Don't overmix the batter! Gently fold the wet and dry ingredients just until combined to keep the cornbread tender and light.
- A cast iron skillet is ideal for achieving a crispy, golden exterior, but a regular baking pan works perfectly fine too.
- For extra moisture, make sure your creamed corn and almond milk are at room temperature before mixing.
- Check your cornbread a few minutes early - oven temperatures can vary, and you want to avoid overbaking.
- Let the cornbread rest for 10-15 minutes after baking to help it set and make slicing easier.
- Serve warm with a pat of vegan butter or a drizzle of maple syrup for an indulgent touch that takes this cornbread to the next level!
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 3g
Fat: g
Saturated Fat: g
Cholesterol: 0mg
