Kori’s Vegan Cornbread

This tender cornbread brings a fresh twist to a Southern Appalachian classic. Made with plant milk and aquafaba, it can be enjoyed plain or with sweet corn and/or shredded coconut folded into the batter. Bake it for a crisp crust or at a lower temperature for a softer, more cake-like crumb. A simple, comforting side for seasonal soups, stews, and shared meals.
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Ingredients Equipment Method Notes

Ingredients
  

  • 2 Cups Self-rising blue cornmeal mix
  • 3 Tbsp Aquafaba, beaten
  • 1/4 Cup Neutral oil
  • 1 1/3 Cups Plant Milk
  • 1 Fresh sweet corn on the cob (Optional)
  • 1/4 or 1/3 Cup Shredded coconut (Optional)

Equipment

  • 12" Cast-Iron skillet or 9 x 13 glass baking pan

Method
 

  1. Preheat oven to 400 degrees, 375 for a softer or more cake-like cornbreads.
  2. Grease a pan liberally with oil.
  3. If using, remove corn kernels from the cob.  
  4. Place cornmeal in a large mixing bowl.
  5. Beat aquafaba in a medium separate bowl.
  6. Add oil and milk to aquafaba.
  7. Pour into bowl with cornmeal and mix thoroughly.  If using, add mix-ins.
  8. Add batter to pan. Bake for 20 minutes or until done. 

Notes

NOTE: Plain cornmeal can also be used by adding 1 teaspoon of baking soda and 1 teaspoon of salt. 
TIP: Sprinkling the hot pan with cornmeal before adding your batter will make an even crisper crust.  
  • Adapted from Tipper’s Cornbread recipe from Celebrating Southern Appalachian Food: recipes and stories from mountain kitchens