🥘 Ingredients
- full-fat oat milk 1 ½ cup
- apple cider vinegar 2 tsp
- all-purpose flour ¾ cup
- stone-ground yellow or white cornmeal 1 ½ cup
- baking powder 1.3 tbsp
- Heaping sea salt ½ tsp
- vegan butter 2 tbsp
- extra virgin olive oil or neutral-flavored oil of choice ¼ cup
- organic brown sugar ¼ cup
- agave nectar 4 tbsp
- finely chopped fresh rosemary 1 tbsp
- Softened
If you don’t have a cast iron skillet, use a 9x9” (2.4 L) baking dish. In step 5, add only 1 tbsp butter to the bottom of the pan (instead of 2 tbsp). It may need an extra 5 minutes bake time to get nicely golden. If you love the corn-rosemary flavor combo as much as I do, be sure to try the Sweet Corn Rosemary Cake in my cookbook, The Vegan Instant Pot Cookbook. Storage: Cornbread is the best on day 1, but leftovers will stay good up to 3 days (the texture will be a bit softer). Store in an airtight container on the counter, not in a reusable bag (it will get soggy), for up to 3 days. To reheat cornbread, reheat in the oven at 375ºF / 190ºC for 10 to 15 minutes, either (1) unwrapped on a baking sheet – this returns some of the crispiness; or (2) wrapped in foil – this makes it softer and moister.
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1Gather: full-fat oat milk , apple cider vinegar , all-purpose flour , stone-ground yellow or white cornmeal , baking powder , Heaping sea salt , vegan butter , extra virgin olive oil or neutral-flavored oil of choice , organic brown sugar , agave nectar , finely chopped fresh rosemary . For the for serving (optional):: Softened vegan butter; OR.
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2Preheat the oven to 400ºF / 205ºC and arrange a rack in the middle of the oven. Stir the vinegar into the oat milk and set aside for 5-10 minutes to slightly curdle.
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3In a large bowl, combine the flour, cornmeal, baking powder, and salt. Whisk well to break up any clumps.
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4Make a well in the center and pour in the 1/4 cup melted vegan butter, oil, brown sugar, agave, and buttermilk. Gently mix with a whisk until just smooth, taking care to not overmix – there will be lumps, that’s okay!
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5Fold in the rosemary using a silicone spatula. Allow the batter to rest for 10 minutes , or up to 1 hour. It should look somewhat like a pancake batter.
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6Meanwhile, transfer a 9- or 10-inch (22 or 25 cm) cast iron skillet to the pre-heated oven to heat up for 10 minutes (see Note 1). Remove the pan from the oven (use oven mitts!) and add the 2 tbsp of vegan butter. It will start melting almost immediately. Dust the pan lightly with a sprinkle of cornmeal, about 1 tsp.
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7Pour the cornbread batter into the hot skillet (but not too quickly or the butter will pool up to the top). Bake for 25-28 minutes (check at 25 minutes), until a toothpick inserted in the center comes out clean and the top is golden brown.
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8Transfer to a wire rack and allow to cool for 15-20 minutes before slicing. Serve warm, or with a pat of softened vegan butter on top of each slice, if desired.
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9If making the Maple Butter, add the softened butter to a small bowl and whisk vigorously until it starts to get fluffy. Add the maple syrup and whisk until well combined and smooth.