Vegan Yankee Style Creamed Corn Cornbread
Cornbread sparks strong opinions — especially between North and South! Southern purists prefer it unsweetened and baked in cast iron, while Northerners lean toward a sweeter, cake-like version (sometimes even with creamed corn!). This vegan twist on our classic Yankee cornbread is soft, just a little sweet, and totally worth the heresy — we promise!
Vegan Yankee Style Creamed Corn Cornbread
Serves: 9-inch pan | Prep Time: 8-10 min | Cook Time: 20-25 min
Ingredients
- 2 cups cornmeal, yellow or white
- 1 cup (4oz or 113g) Better Batter Gluten Free Flour
- 3 tsp. baking powder
- 1/2 tsp. baking soda
- 1 tsp. salt
- 1 tsp. sugar, optional
- 1 cup soy, rice, or almond milk + 1 tbsp. apple cider vinegar
- 6 tbsp. vegan egg substitute or chia gel (chia gel is 1 tbsp chia seed, soaked overnight in 1 c water)
- 1 can (approx. 15 ounces) cream-style corn
- 4 tbsp. nondairy margarine, melted
Instructions
Grease a 9-inch square baking pan. Heat oven to 425°.
Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the nondairy milk, vinegar and egg substitute; stir in the cream-style corn and melted margarine.
Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.
Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.
