The Best Vegan Corn Bread
This fluffy, crumbly, super moist and tender, sweet cornbread is so incredibly satisfying. It tastes delicious all on its own or when vegan butter or sweet maple syrup is added. This will be your new go-to cornbread recipe!
Servings: 9 large pieces
Ingredients
- 2 medium ears of fresh corn, kernels sliced off (about 1 ⅓ cup kernels) - reserve about 2 tablespoon of the kernels
- ⅓ cup raw cashews
- ⅓ cup coconut sugar
- ¼ cup vegan butter (½ stick)
- 1 ½ cups non-dairy milk (soy used)
- 1 tablespoon fresh lemon juice
Dry:
- 1 ½ cups masa harina
- ½ cup white flour
- ½ teaspoon sea salt
- 2 teaspoon baking powder
- ⅛ teaspoon black pepper
Instructions
- Preheat oven to 350 degrees. Line an 8 or 9 inch baking dish with parchment paper.
- Add to a blender, corn kernels, cashews, coconut sugar, vegan butter, non-dairy milk and lemon juice. Blend from low to high until smooth - all the kernels and cashews should be smooth, and the mixture a thick liquid consistency.
- In a large mixing bowl, combine the masa harina, flour, baking powder, salt and pepper. Whisk together.
- While hand whisking, pour in the liquid mixture. Whisk very well until the batter is thick and smooth. It will have a rough texture from the masa harina, but will be free of any large clumps. Fold in the two tablespoons of reserved corn kernels. (These are optional, but that add a hint of whole corn texture.)
- Pour the batter into the baking dish. Bake at 350 degrees for 40-50 minutes. I used an 8 inch dish and baked for 50 minutes. You want to bake until the top begins to crack open on the edges, and a toothpick inserted in the center of the bread comes out dry. Note: You could also bake up muffins or a thinner corn bread in a large dish, but baking times will vary.