Apricot Vegan Cornbread with Whipped Maple Miso Butter
This moist and crumbly vegan cornbread can all be made in a single bowl, and is made special with the addition of juicy apricots. To top things off, quite literally, we have a fluffy, salty, sweet, and just downright special whipped vegan maple miso butter. Delicious eaten warm or cold, this vegan cornbread is more dessert than side, but delicious no matter what time of day you choose to eat it. It takes cornbread from something simple to a dish that is truly special.
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About Cornbread
Cornbread has roots in the indigenous cultures of the Americas, where Native American communities used ground maize as a staple ingredient in their cooking long before European settlers arrived. It may have evolved from a dish called cornpone, which is similar to cornbread but closer to a cornmeal pancake or fritter. Early European colonists adopted the practice of making cornpone, and incorporating maize into their diets in multiple ways. Eventually they developed cornbread as a practical and economical bread alternative. By the 18th century, cornbread had become a common dish in the American South, where its preparation varied by region, including variations like skillet cornbread and spoonbread. Cornbread and cornmeal is very much a celebration of maize, and is thanks to the generations of Native people who gathered, farmed, and cultivated this supercop.
Got Cornmeal? Try one of these Cornmeal Recipes!
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Cooking with Miso? Try one of these recipes using miso paste!
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Sweet tooth? Try one of these vegan Maple recipes!
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How to Make Vegan Cornbread and Whipped Maple Miso Butter
Making this vegan cornbread with apricots is simple, as is making the whipped maple miso butter, but the result of the two together is dynamic- truly a sum greater than its parts.
The cornbread is a simple batter that can be made in one bowl. We also added some dried apricots, and the key for getting a nice even apricot distribution is to chop them into small pieces. That way you get that little burst of apricot in every bite of cornbread. Once the cornbread batter is made, fold in your apricots and let bake. After the cornbread cools for about 10 minutes you can choose to flip it out of the pan if you like (just remember to loosen around the edges with a butter knife first). After that you can eat right away, or wait for it to cool. If you wish to reheat your cornbread later, about 15 seconds in the microwave should do the trick.
The whipped maple butter is even simpler. It’s important you start with an unsalted vegan butter, otherwise the salt balance will be off once you add your miso paste. I made mine but using an immersion blender to combine the butter, miso paste, and maple syrup, but you could also use an electric mixer if you prefer. The goal is a soft and fluffy, light-caramel colored butter. And honestly you might want to make a double batch of this miso maple butter, because it’s crazy delicious and good on everything. Store any excess in the fridge in a container with a lid.
Apricot Vegan Cornbread with Whipped Maple Miso Butter
Ingredients
- 5 dried apricots
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tbsp. baking powder
- 1 tsp. salt
- 1/2 cup unsweetened apple sauce
- 1/2 cup neutral-flavored oil
- 1/2 cup water or plant-based milk
- 1 tbsp. maple syrup
- 1/2 cup unsalted vegan butter
- 1/4 cup maple syrup
- 1 tsp. light miso paste
Instructions
- Lightly grease an 8x8 inch metal baking dish and set aside. Preheat the oven to 350F (175C).
- Chop your apricot into small pieces. In a mixing bowl combine the cornmeal, AP flour, baking powder and salt. Whisk to combine. Add the apple sauce, oil, water or milk, and maple syrup, and stir to combine. Fold in the chopped apricots. Pour into your prepared pan, smooth level, and bake until done. It will take about 25 minutes, but you can check for doneness by checking if a toothpick inserted into the center comes out clean. Allow to cool for about 10 minutes before attempting to remove from the pan, if desired.
- To make the whipped miso maple butter, combine all ingredients in a bowl and use an immersion blender to combine until smooth, evenly colored, and airy. Make sure to pause periodically to remove butter that's collected on or in your immersion blender.
- Cut the cornbread into slices and serve with a generous portion of the whipped miso maple butter.
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