• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
School Night Vegan
  • Recipes
    • Mains
    • Sides
    • Snacks
    • Desserts
    • Drinks
  • My Story
  • Contact
  • Subscribe
  • Pre-order cookbook
menu icon
go to homepage
  • Recipes
    • Mains
    • Sides
    • Snacks
    • Desserts
    • Drinks
  • My Story
  • Contact
  • Subscribe
  • Pre-order cookbook
subscribe
search icon
Homepage link
  • Recipes
    • Mains
    • Sides
    • Snacks
    • Desserts
    • Drinks
  • My Story
  • Contact
  • Subscribe
  • Pre-order cookbook
×

Home » Recipes » Sides

Classic Cornbread

Jump to Recipe Print Recipe

Ever since my dear Californian friend Lauren introduced me to her favourite cornbread stuffing recipe, back in 2005, I’ve been a bit obsessed with cornbread.

It’s so quick and easy but insanely delicious. It’s ideal as a side for any situation where some juices need to be soaked up - whether it’s a gravy, a broth, a stock or a sauce - cornbread does the job.

In the States it’s synonymous with comfort food, and one of my favourite things to do is make a huge pot of home-baked beans, top with cornbread batter and bake in the oven! Breaking through the cornbread crust to reveal the beans is magical. My all time fave cornbread recipe however is Lauren’s original stuffing. I’ll be sharing that recipe soon, but to start with, bake yourself a tray of cornbread and eat a few slices warm with vegan butter. You’ll understand the hype!

Makes one tray of cornbread.

Classic Cornbread

Richard Makin
It’s so quick and easy but insanely delicious. It’s ideal as a side for any situation where some juices need to be soaked up - whether it’s a gravy, a broth, a stock or a sauce - cornbread does the job.
5 from 1 vote
Print Recipe Pin Recipe
Ingredients
  
  • 200 g flour
  • 175 g cornflour
  • 100 g granulated sugar
  • 1 teaspoon salt
  • 1 tablespoon baking powder
  • 320 ml soy milk
  • 1 teaspoon Apple cider vinegar
  • 80 g veg oil
Instructions
 
  • Preheat the oven to 170c and line a deep 9 x 7 baking tin or a cake tin with greaseproof parchment.
  • Combine the first five ingredients (the dry onein a large mixing bowl. In a separate medium bowl combine the soy milk and the apple cider vinegar. Whisk well and leave to stand for ten minutes until slightly thickened, like buttermilk.
  • Add the soy “buttermilk” to the dry ingredients along with the oil and mix until smooth.
  • Pour the batter into the prepared baking tray and bake for 20-25 minutes until golden brown on top.
  • Remove from the oven and leave to cool for 30 minutes before serving.

Nutrition

Serving: 1grams
Love this recipe?Let me know on Instagram!

More Sides

  • Vegan Egg Fried Rice
  • Vegan Shrimp (Vegan Prawns)
  • Vegan Salmon
  • Vegan Nachos

Reader Interactions

Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




  1. Susan Rosenberg

    August 30, 2020 at 3:50 am

    Hi there ,
    Do you mean corn meal or corn starch for corn flour?
    Thanks from Los Angeles

    Reply
    • Karen

      October 08, 2020 at 6:25 pm

      Hi Susan! It would be corn flour.

      Reply
      • Karen

        October 08, 2020 at 6:27 pm

        Corn meal grains are far bigger so it may impact the results. The finer grain of the flour would likely be better!

        Reply

Primary Sidebar

Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

More about me →

Popular

  • Vegan Spanish Omelette (Spanish Tortilla)
  • Vegan Banana Bread Pancakes
  • Vegan Carrot Cake
  • Vegan Meatballs
  • Vegan Sloppy Joes
  • Vegan Chicken Noodle Soup

Footer

  • Privacy Policy
  • About

↑ Back to Top

  • Contact
  • Media Kit