This is my Goldilocks cornbread. It’s a little sweet, but not too sweet; a little salty, but not overly so. I use fine cornmeal or corn flour in the recipe, which creates a texture that isn’t too rich or dense, but isn’t quite cake-y either. Everything about this cornbread is a delightful compromise.
I love to keep a batch of cornbread around at this time of year, especially for dipping into soups and stews or to serve with a warm tofu breakfast scramble. The cornbread keeps nicely for two or three days, and you can reheat the leftovers in the oven (or microwave) for a quick and comforting afternoon snack. If you do serve it on its own, try topping it with a dollop of coconut oil. —Gena Hamshaw
8 to 10 pieces
apple cider vinegar
1 1/2 cups
finely ground white or yellow cornmeal, or corn flour
Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
Pour the mixture into an 8 x 8-inch square baking dish and bake for 35 minutes, or until the top of the cornbread is firm and the edges are turning golden. Allow the bread to cool before cutting it into squares and serving.
Gena is a registered dietitian, recipe developer, and food blogger. She's the author of three cookbooks, including Power Plates (2017) and Food52 Vegan (2015). She enjoys cooking vegetables, making bread, and challenging herself with vegan baking projects.