The Best Vegan Cornbread You’ll Ever Eat
"I don’t personally like Cornbread but I made this last night and I am now a convert!"
"Lots of corn flavor and the perfect texture – it wasn’t dry at all but it had a lovely 'bite' to it. Bookmarking this one for Thanksgiving for sure!"
"We made this cornbread tonight. 'We are eating like kings!' my wife said and began to cry."
Let's make my Epic Vegan Cornbread!
In a large bowl, combine the flour, cornmeal, baking powder, and salt.
Whisk and make a well in the center.
Into the well, pour in the buttermilk, melted vegan butter brown sugar, agave and oil.
Gently mix with a whisk until just smooth.
Chop the rosemary and fold it into the batter using a silicone spatula.
To a cast iron pan, add vegan butter and dust lightly with a sprinkle of cornmeal.
Cook the cornbread.
Pour the batter into the skillet and bake for 25-28 minutes.
Transfer to a wire rack and allow to cool for 15 to 20 minutes before slicing.
Serve warm with a pat of softened vegan butter on top of each slice, if desired.