This vegan Golden Corn Bread Recipe takes advantage of nutritional yeast flakes and a touch of maple syrup which gives it a rich, buttery flavor while corn kernels enhance its hearty texture. It's a Northern style corn bread so it features a mixture of corn flour and all-purpose flour. It's baked in a square baking pan instead of a cast iron skillet and it's designed to be a little sweeter and more moist than it's Southern counterpart.
1 cup + 2 Tablespoons non-dairy milk
2 Tablespoons golden flax meal
1 ½ teaspoons apple cider vinegar
1 cup all-purpose flour
1 cup corn meal
½ teaspoon non-aluminum baking powder
½ teaspoon baking soda
¼ cup (½ stick, or 54 grams) Regular Vegan Butter or margarine, melted
¼ cup sugar
2 Tablespoons nutritional yeast flakes
1 Tablespoon maple syrup
1 teaspoon chili powder
1 teaspoon salt
½ teaspoon onion powder
⅔ cup corn kernels
Preheat oven to 375F (191C). Lightly grease a square 8 x 8 inch baking dish and set aside. In a medium bowl whisk together the non-dairy milk, flax meal and apple cider vinegar. Let it sit for about 10 minutes so the mixture thickens.
In a large bowl, whisk together the all-purpose flour, corn meal, baking powder and baking soda.
In another large bowl whisk the margarine, sugar, nutritional yeast flakes, maple syrup, chili powder, salt and onion powder. Now whisk in the non-dairy milk flax mixture until smooth.
Add wet ingredients to the bowl containing the dry ingredients and mix until smooth. Stir in the corn kernels. If you're using frozen kernels, they can be defrosted in the microwave in about 30 seconds. In this case, make sure that the kernels are drained of excess water and they are at room temperature before adding them to the mixture. Pour mixture into the baking dish and bake for 25 minutes or until an inserted toothpick comes out clean.
Corn Bread VariationsGolden Corn Bread with Vegan Cheese
Omit the sugar and fold in 1 cup of vegan cheese during the same time that you fold in the corn kernels.
Golden Corn Bread with Vegan Bacon
Omit the sugar and fold in ½ cup chopped veggie bacon during the same time that you fold in the corn kernels. Store in a covered container or plastic freezer bag in the refrigerator for up to 1 week or the freezer for up to 6 months. Makes one 8 x 8 inch loaf of Vegan Golden Corn Bread.