This cornbread's versatility stretches from sweet to savory applications. This recipe can be made in a cornbread pan, as muffins or even thinned out for delicious corn pancakes.
Chef's notes
Variations:
* Sweet Cornbread: Brush with maple syrup while it is cooling.
* Blueberry Cornbread: Mix 1 cup blueberries into the batter
* Savory Cornbread: Mix 1 cup corn kernels, sautéed peppers or onions into the batter. Reduce the maple syrup to 2 tbsp and add an additional tbsp of non-dairy milk.
Skillet Cornbread:
* Oil a cast-iron pan. Preheat the pan in the oven before adding the batter, and bake as directed.
* The sides and bottom of the cornbread will be dark and crusty.
Corn Muffins:
* Makes 10 to 12
* Position a rack in upper third of the oven and preheat to 400°F (200°C). Oil 10 muffin cups or a cornstick pan. Fill each cup 3/4's full. If there are any empty cups, pour water into them to insure even cooking. Bake for 15 to 20 minutes or until the batter is set, the muffins have risen and a tester inserted in center comes out clean or has just a few crumbs attached.
Steps
1
Preparing & Baking the Cornbread
Ingredients
1 cup fine grind cornmeal
1⁄2 cup whole wheat pastry flour
1⁄2 cup all-purpose flour
4 1 ⁄2 tsp baking powder
1⁄4 tsp fine sea salt
1 cup plus 2 tbsp any non-dairy milk
3 tbsp pure maple syrup, Grade A Dark
2 tbsp neutral vegetable oil
1/2 tsp pure vanilla extract
Preheat oven to 425°F (220°C).
Oil a 9 x 9-inch baking pan or a pan of equivalent volume. If using a cast iron pan, oil it and preheat in the oven before pouring in the batter. This will yield the crispest exterior.
Whisk, measure and sift together the dry ingredients.
Whisk the non-dairy milk, maple syrup, oil and vanilla in a small bowl until well blended. Pour into the dry mixture and whisk only until the batter is barely smooth. The batter should drop off a spoon like heavy pancake batter. Pour into the prepared pan and smooth the top.
Place in the preheated oven and bake for 15 to 18 minutes or until golden brown and a tester inserted into the center comes out clean or with a few moist crumbs.
Cool the pan on a wire rack for 10 minutes before cutting.
Serve with vegan butter, jam or a non-dairy cream. This cornbread makes a good plated ‘shortcake.’ Simply layer with fresh fruit and your choice of cream and fruit sauce.
12 Comments
Riana K•
Hi Chef,
is cornmeal and corn flour and maizena flour the same thing, or polenta?
Please advise
Thanks
Hi Riana - and thanks for your question. So the primary difference between the two is that corn flour is usually ground to a much finer texture than cornmeal. You can use them interchangeably but you will get different textural results. Maizena is essentially corn "starch" - so a little different but can be used as a substitute for flour. As for polenta, that's less of an ingredient - and more of an actual dish from northern Italy. Polenta is made from coarsely ground cornmeal - usually from yellow corn. I hope this helps - and keep on cooking! Chef Kirk
Hi Karla - great question - thanks so much. There are a variety of gluten-free flours out there that you can substitute for standard flour. I've included a link that explains several of them https://draxe.com/gluten-free-flours/. I've had a lot of luck with Almond Flour! I hope this helps - happy cooking and thanks for learning with Rouxbe! Chef Kirk
Hello, Damaris: Thank you for writing. Maizena is "cornstarch" and cannot be used as flour for making cornbread. If you have massa seca, that will work fine. But, do not use the Maizena. If you have any other questions, feel free to let us know. Thank you. Cheers, Char
I made this recipe and it is delicious by itself with vegan butter. I particularly like the texture of the finely ground corn meal as compared to more coarsely ground products that I’ve used in the past. I’m making chili today to pair with the cornbread and I have organic strawberries and almond whipped “cream” to sample it as a shortbread. I’m very satisfied with this recipe and will add it to my personal favorites.
Hello, Ellen--I am a no-oil baker and prefer unsweetened applesauce. The exchange is 1:1. You can also use plant-based yogurt, same ratio. Let us know how the recipe works for you. Cheers, Char
Hello, Roy--
Sounds like you have a family recipe in your recipe collection for corn bread. You can always touch base with Chef Fran from our Essential Vegan Dessert Program, she is an expert in converting conventional recipes into plant-based counterparts.
Take care,
char
Kirk B •Hi Riana - and thanks for your question. So the primary difference between the two is that corn flour is usually ground to a much finer texture than cornmeal. You can use them interchangeably but you will get different textural results. Maizena is essentially corn "starch" - so a little different but can be used as a substitute for flour. As for polenta, that's less of an ingredient - and more of an actual dish from northern Italy. Polenta is made from coarsely ground cornmeal - usually from yellow corn. I hope this helps - and keep on cooking! Chef Kirk
Karla E •Hi Chef Kirk, Is there a good substitute for the gluten flours? Due to dietary restrictions, I can't have gluten. Thanks.
Dámaris G •Hello Chef! I can use another kind of corn flour and if so.. instead of gluter flour I can use Maizena?
Char N • Rouxbe Staff •Hello, Damaris: Thank you for writing. Maizena is "cornstarch" and cannot be used as flour for making cornbread. If you have massa seca, that will work fine. But, do not use the Maizena. If you have any other questions, feel free to let us know. Thank you. Cheers, Char
Patty B •I made this recipe and it is delicious by itself with vegan butter. I particularly like the texture of the finely ground corn meal as compared to more coarsely ground products that I’ve used in the past. I’m making chili today to pair with the cornbread and I have organic strawberries and almond whipped “cream” to sample it as a shortbread. I’m very satisfied with this recipe and will add it to my personal favorites.
Leslie W •Thank you, Char, for mentioning being a no-oil baker. I also prefer to substitute unsweetened applesauce for oil in my baking.