Vegan Stove Top Cornbread Recipe

Name: Vegan Stove Top Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: Serves 1 or more
Ingredients: Yellow Cornmeal; Whole Wheat Pastry Flour; 2 teaspoons baking powder; Sea Salt; Unsweetened Soymilk; 1 tablespoon apple cider vinegar; Ener G Egg Substitute; Warm Water; Non Hydrogenated Vegan Margarine; 2 tablespoons of your preferred vegan sweetener (maple syrup, agave nectar etc.); 1 cup creamed corn (or 1 cup corn kernels)

Discover the magic of stovetop baking with this incredible Vegan Stovetop Cornbread recipe! Perfect for when your oven is out of commission (or you just want a faster, easier option!), this recipe delivers a deliciously moist and flavorful cornbread in just 45 minutes. Adapted from various online recipes, this version is a crowd-pleaser, easily customizable to your taste preferences. Experiment with different sweeteners (maple syrup, agave nectar), corn (creamed or kernels), and plant-based milks – the possibilities are endless! This recipe calls for a 10-inch cast iron skillet (but a similar sized oven-safe skillet will work too), creating a perfectly crispy crust and a tender interior. Get ready to impress your friends and family with this surprisingly easy and utterly delicious vegan cornbread!

Prep Time 15 mins

Cook Time 45 mins

Calories 188.5 kcal

Protein 11g

Rating 4.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegan Stove Top Cornbread

Yellow Cornmeal
Whole Wheat Pastry Flour
2 teaspoons baking powder
Sea Salt
Unsweetened Soymilk
1 tablespoon apple cider vinegar
Ener G Egg Substitute
Warm Water
Non Hydrogenated Vegan Margarine
2 tablespoons of your preferred vegan sweetener (maple syrup, agave nectar etc.)
1 cup creamed corn (or 1 cup corn kernels)

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How to Make Vegan Stove Top Cornbread

In a large bowl, whisk together the dry ingredients: 1 ½ cups all-purpose flour, ¾ cup cornmeal, ½ cup sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt.
In a separate bowl, combine the wet ingredients: 1 cup creamed corn (or 1 cup corn kernels), 1 tablespoon apple cider vinegar, 1 tablespoon flaxseed meal mixed with 3 tablespoons water (or your preferred egg replacement), ½ cup plant-based milk (almond, soy, or oat), ½ cup melted Earth Balance buttery sticks (or other vegan margarine/oil), and 2 tablespoons of your preferred vegan sweetener (maple syrup, agave nectar etc.).
Gently fold the wet ingredients into the dry ingredients until just combined. Do not overmix.
Heat your 10-inch cast-iron skillet (or a similar oven-safe skillet) over medium heat for 2-3 minutes. Add a teaspoon of oil to prevent sticking.
Pour the batter into the hot skillet and spread evenly.
Cover the skillet with a lid and cook for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from heat and let cool slightly before slicing and serving. Enjoy!