Cornbread is a hotly debated subject among afficianados. Southern fans of the stuff insist on the purity of a sugar free, cast iron cornbread. Most Yankees find this ‘real’ cornbread too dry for their taste. Up north, you’ll find lots more sugar – Southerners will sniff that the stuff is cake and not cornbread. Go far enough north and creamed corn begins making an appearance. We think this vegan version of our Yankee Cornbread recipe is great and worth eating, even if it is heretical.

2 cups cornmeal, yellow or white
1 cup (4oz or 113g) Better Batter Gluten Free Flour
3 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. sugar, optional
1 cup soy, rice, or almond milk + 1 tbsp. apple cider vinegar
6 tbsp. vegan egg substitute or chia gel (chia gel is 1 tbsp chia seed, soaked overnight in 1 c water)
1 can (approx. 15 ounces) cream-style corn
4 tbsp. non dairy margarine, melted

Grease a 9-inch square baking pan. Heat oven to 425°.

Combine the cornmeal, flour, baking powder, soda, salt, and sugar in a large mixing bowl. In another bowl, whisk together the non dairy milk, vinegar and egg substitute; stir in the cream-style corn and melted margarine. Stir the wet ingredients into the dry ingredients just until blended. Spoon into the prepared baking pan.

Bake for 20 to 25 minutes, or until golden brown and the cornbread springs back when lightly touched with a finger.