Corn Pone
This vegan corn pone is crispy on the outside, tender on the inside, and so delicious! If you like cornbread, you’ll love this recipe.
Ingredients
- 1 ⅔ cups cornmeal 250g
- 2 tablespoons all-purpose flour or gluten-free all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened plant-based milk 230ml
- ½ cup canned coconut milk full-fat
- 4 tablespoons melted vegan butter divided
Instructions
- Preheat your oven to 375°F (200°C).
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- Pour plant-based milk, coconut milk, and 1 tablespoon melted vegan butter to the dry ingredients, stirring until just combined. The mixture will be a bit runny; let it rest for 15 minutes.
- Place a cast iron skillet in the preheated oven for about 5-10 minutes. Then grease it with remaining 3 tablespoons of melted vegan butter.
- Pour the batter into the prepared skillet, spreading it evenly. Bake in the preheated oven for 20-25 minutes, or until the top is golden and the edges are nicely browned .
- Serve immediately with additional vegan butter.
Notes
- Room temperature: Store leftovers in an airtight container at room temperature for up to 2 days.
- Refrigerator: Store leftover corn pone in the fridge for up to 5 days. Reheat in the microwave or oven before serving.
- Freezer: Corn pone can be frozen for up to 3 months, tightly wrapped in plastic wrap and stored in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 324kcal | Carbohydrates: 41g | Protein: 6g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 350mg | Potassium: 256mg | Fiber: 5g | Sugar: 7g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 2mg