Vegan Cajun Cornbread
Vegan Cajun Cornbread has the perfect balance of savory, spiciness and sweetness. This cornbread has the bold and spicy essence of Cajun cuisine. It's the perfect accompaniment to your favorite Cajun dishes or when you want to add some sweet spice to your meal. Whether you're indulging in a hearty plant-based jambalaya, gumbo, red beans and rice, or enjoying it as a stand-alone treat, our Vegan Cajun Cornbread is sure to please your taste buds.
Ingredients
- 1 cup cornmeal
- 1 1/4 cup all-purpose flour (or a gluten-free blend for a gluten-free version)
- 1/4 cup sugar
- 1 tablespoon baking powder
- 1/8 cup nutritional yeast (optional)
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (adjust for desired spiciness)
- 1/4 teaspoon salt
- 1 cup unsweetened almond milk (or any plant-based milk)
- 1/4 cup maple syrup
- 1/4 cup vegetable oil
- 2 tablespoons coconut aminos, (or tamari or soy sauce)
- 1 teaspoon apple cider vinegar (or lemon juice)
- 1/2 cup canned corn kernels, drained (optional)
Instructions
- Preheat your oven to 425°F (220°C) and grease an 8x8-inch (20x20 cm) baking dish.
- In a large mixing bowl, combine the cornmeal, flour, baking powder, Cajun seasoning, salt, smoked paprika, cayenne pepper, and nutritional yeast.
- In a separate bowl, whisk together the almond milk, vegetable oil, maple syrup or agave nectar, apple cider vinegar, and sugar.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing.
- Gently fold in the optional canned corn kernels.
- Pour the batter into the greased baking dish and spread it evenly.
- Bake in the preheated oven for about 20-25 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
- Allow the Cajun Cornbread to cool for a few minutes before slicing and serving.