I serve this crispy, corny vegan cornbread on New Year’s Day and whenever I want a cheerful wedge of yum with dinner. Red onions and corn add color and flavor. This cornbread is gluten-free and heart healthy too, so nearly everyone can have a slice.
|Prep Time||18 minutes|
|Cook Time||35 minutes|
- 1 tablespoon olive oil
- 1/2 medium red onion chopped
- 2 cups cornmeal 265 grams
- 1 tablespoon flaxseed finely ground
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup corn kernels fresh, frozen, or canned
- 2 cups coconut drink or other plant milk of your choice
- 1 tablespoon vinegar
- Put a 9-inch cast-iron skillet or metal cake pan in the oven on a rack in the center position. Heat the oven to 400°F. When the oven is hot, put olive oil in the skillet and swirl to coat the skillet's bottom and sides up to about an inch. Add chopped onion, tossing with a fork to coat onion with oil. Return skillet to the oven and roast onion for about 5 minutes, until onion is soft and batter is ready.
- In a medium bowl, stir together cornmeal, flaxseed, baking powder, baking soda, and salt. Stir in corn. Add plant milk and vinegar and stir just until combined. Immediately pour batter into hot skillet over cooked onions. Bake at 400 degrees until golden brown, about 35 minutes.
- Cut cornbread into wedges and serve hot, warm, or at room temperature. It's best eaten fresh, but keeps covered at room temperature for a day or two and freezes well.
- Onion options: Use 1/2 cup green onions cut into rounds instead of a red onion or skip onions all together.
- I find that soymilk has a too strong flavor for this recipe, particularly when the cornbread is warm, but use it if you like the flavor.
- For parties, I turn cornbread out onto a plate before cutting it. For family meals, I serve it directly from the skillet the first night and then store any extra on a covered plate.
- If the cornbread starts getting too dry after a few days, crumble it into bite-sized pieces and ladle stew over it.