Crazy About This Cornbread!

vegan, nut-free (potentially)

Adapted from a recipe on Rainbow Plant Life

This recipe gets the perfect combination of crispy exterior and fluffy moist interior. It pairs well with chili, Cranberry Beans and Greens, or white beans and collard greens. 

Pairs well with Easy Collard Greens and beans

Serves: 8 / Active time: 20 minutes / Total time: 45 minutes

Ingredients:

• 1 ½ cups (360 mL) non-dairy milk*
• 2 teaspoons (8g) apple cider vinegar
• 1 ½ cups (195g) stone-ground cornmeal + 1 tsp for dusting pan**
• 3/4 cup (94g) all-purpose flour
• 1 tablespoon + 1 teaspoon (18g) baking powder
• 1/2 teaspoon salt
• 4 tablespoons (56g) vegan butter, melted + 1 tablespoon for greasing the skillet 
• ¼ cup (56g) neutral-flavored oil
• 1/4 cup (40g) brown sugar​

Directions:

1. Preheat the oven to 400ºF/204ºC and arrange a middle rack in the oven. Stir the vinegar into the milk and set aside for 5-10 minutes to slightly curdle.
2. In a large bowl, combine the cornmeal, flour, baking powder, and salt. Whisk well to break up any clumps.
3. Make a well in the center and pour in the 4 tablespoons melted vegan butter, oil, brown sugar, and milk/vinegar mixture. Gently mix with a whisk until just smooth, taking care to not overmix –  lumps are perfectly okay!
4.  Allow the batter to rest for 10 minutes, or up to 1 hour. It should look somewhat like pancake batter.
5. Meanwhile, transfer a 9- or 10-inch cast iron skillet*** to the pre-heated oven to heat up for 10 minutes. Remove the pan from the oven (use oven mitts!) and add the 1 tablespoon of vegan butter. It will start melting almost immediately. Dust the pan lightly with a sprinkle of cornmeal, about 1 teaspoon.
6. Pour the cornbread batter into the hot skillet (but not too quickly or the butter will pool up to the top). Bake for 25 to 28 minutes (check at 25 minutes), until a toothpick inserted in the center comes out clean and the top is golden brown.
7. Transfer to a wire rack and allow to cool for 15 to 20 minutes before slicing. Serve warm, or with a pat of softened vegan butter on top of each slice, if desired. Store leftovers in an airtight container for up to 3 days on the counter.​

*Full-fat milk like oat or soy is best, but any will do.
**Medium to coarse cornmeal works best to provide contrast with the fluffy flour. (If you live near Mitchell, IN, it's worth a trip to Spring Mill to get some authentic water-powered stone-ground cornmeal. I hear if you buy ten bags, they'll raise the grinding stone to make the cornmeal extra coarse.)​
​***If you don’t have a cast iron skillet, use a 9×9 metal baking pan and add 5 minutes to baking time.