I've been making cornbread for decades because I grew up in the Carolinas where cornbread is a staple and necessity. This easy vegan cornbread is my favorite healthy cornbread because it's golden crispy on the outside and fluffy and tender on the inside.
Begin by dicing the onion if you are using it. I highly recommend including it because it adds a terrific flavor to this recipe.
Combine all ingredients in a large bowl, including the onion and creamed can corn.
Creamed corn is completely dairy-free and is usually very easy to find in can goods section of most grocery stores in the USA.
Pour the batter into a HOT seasoned iron 12" iron skillet or baking pan, and cook at 400°F for 30 minutes. Having the skillet nice and hot is what helps make this cornbread crispy on the outside and fluffy on the inside.
Oven temperatures vary, so keep an eye on it when time is almost up. Remove from oven and allow to cool. Slice and serve.
Video
Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips and suggestions
Crunchy- One thing that I’ve noticed is that, after being refrigerated, the leftovers are no longer crunchy the way I like them. To solve that, simply pop them into the oven or toaster oven on a flat pan at about 350 degrees for 10 minutes or so. This cornbread crisps right back up!
Soup- We love cornbread around here with soup, chili, beans, sauerkraut, and just about anything!
Serving suggestions- This recipe is oil, egg, and dairy-free! It pairs well with other recipes like potato soup, vegetable soup, or chili beans made in a crockpot.