Hey friends! I’m excited to share another delicious recipe from the So Radish kitchen, this vegan spicy cornbread recipe that also happens to be gluten-free! We’ve had a lot of requests for this one, as it was one of the most beloved items at the restaurant, so I hope you enjoy having the opportunity to make it at home.
Originally served as a side dish with So Radish’s vegan country fried steak, the vegan spicy cornbread is an incredible accompaniment to whatever you’re eating, especially if you serve it with maple butter!
As I’ve mentioned in previous posts, the cornbread is not my recipe, but was created by the same cook who made the apple compote topping for our Snickerdoodle French Toast. She preferred not to be credited by name. The maple butter recipe (also not mine) is the property of So Radish.
Equipment & Ingredients
Special Equipment
You’ll need a stand mixer to properly whip the aquafaba for the cornbread, as well as the maple butter. A handheld mixer could also work, but having to hold it for extended periods can be a bit tedious.
An 8 inch by 8 inch baking dish and parchment paper are also required for this recipe, along with basic kitchen tools, like a silicone spatula, measuring cups and measuring spoons.
Ingredients
One of the more obscure ingredients on the list is chili negros, which can be purchased through my link (if you can’t find them at your local grocery store). You’ll also need a ½ cup of aquafaba, which you can get from draining a can of chickpeas. There should be enough in a single can, but if you’re a little short, a small amount shouldn’t make a huge difference. Fortunately aquafaba also freezes incredibly well, so you can just save it anytime you open a can of chickpeas.
How to Enjoy Vegan Spicy Cornbread
Serve with Maple Butter
This incredible cornbread is even better when served with Maple Butter! I’ve included the instructions below, rather than as a separate recipe, partly because it is so easy to make. Serve it with cornbread, biscuits, or your favorite brunch foods, like our Snickerdoodle French Toast!
To make the Maple Butter, just whip together 1 ½ cups Smart Balance (or another vegan butter) and ¼ cup pure maple syrup in your stand mixer until fluffy and smooth, scraping down the sides of the mixer as needed. It’s that simple!
Pairing Ideas
This cornbread is a fantastic companion to hearty vegan chili or a comforting bowl of soup, such as tomato basil or creamy vegetable soup. The cornbread’s subtle heat also works beautifully with vegan barbecue options, like BBQ tofu, tempeh, baked beans and grilled veggies, enhancing the smoky flavors. And of course, it shines in Southern cuisine-inspired meals, complementing dishes like collard greens, black-eyed peas, mashed potatoes, or a vegan version of fried chick’n or country fried “steak.” These combinations bring out the best in the cornbread’s spicy, slightly sweet notes, making every bite a delightful experience.
Closing Note
We hope you enjoy making and eating this beloved vegan spicy cornbread from So Radish’s kitchen. Whether you’re reminiscing about your favorite restaurant visits or simply looking to try something new, this cornbread is sure to delight. Don’t forget to pair it with our creamy maple butter for an extra special treat.
If you try this recipe at home, we’d love to hear how it turned out! Share your thoughts in the comments below, and tag us on social media at @we_make_pretty with your creations. Be sure to check back often for more recipes from So Radish and other delicious vegan dishes. Happy cooking!
Gluten-free & Vegan Cornbread
Equipment
- Stand Mixer (or a handheld electric mixer)
- Spatula or Wooden Spoon
- Parchment Paper (optional)
Ingredients
- 1 cup Gluten-free flour
- 1 cup Cornmeal
- ½ Tbsp Baking powder
- ½ tsp Baking soda
- ¾ tsp Salt
- 1-1½ Chili negros rehydrated and minced
- ½ Jalapeño minced
- 3/4 cups Frozen fire-roasted corn defrosted
- 5 ounces Plain soy milk or other vegan milk
- 1 tsp Apple cider vinegar
- ½ cup Refined coconut oil
- ½ cup Agave syrup
- ½ cup Aquafaba reserved from chickpeas
- ¼ tsp Cream of tartar
- ¼ tsp Cayenne
Instructions
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Grease an 8”x8” baking pan and dust with flour, or line with parchment paper.
- Mix soy milk and apple cider vinegar, let it sit for at least 5 minutes.
- Combine Dry Ingredients: In a large bowl, sift together flour, cornmeal, baking powder, baking soda, and salt.
- Prepare Wet Mixture: Stir agave and coconut oil into the milk/vinegar mixture, then add this mixture to the dry ingredients and stir to combine.
- Prepare Chili and Corn Mixture: Toss the minced jalapeño, defrosted corn kernels and rehydrated/minced chili negros with a bit of flour, then fold into the wet mixture.
- Combine Ingredients: Fold the chili and corn mixture into the dry ingredients.
- Prepare Aquafaba: In a stand mixer, whip aquafaba for several minutes until stiff peaks form. Gently fold the whipped aquafaba into the batter until fully incorporated. The batter should be light, airy, and pourable.
- Bake: Pour the batter into the prepared pan. Bake for approximately 30-35 minutes. Take the cornbread out and cover with foil. Bake for an additional 15-20 minutes or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Set the pan on top of a wire rack and allow the cornbread to cool in the pan for about 10-15 minutes before transferring it to a wire rack to continue cooling. Serve with Maple Butter or your favorite vegan butter.
