Welcome to my kitchen! Today, I am sharing my favorite recipe for moist vegan cornbread that will steal the show at any dinner table. Whether you are a plant-based eater or just in search of a delicious new recipe to try, this vegan cornbread is sure to satisfy your taste buds.
Cornbread is a Southern staple that has been around for centuries, and with good reason – it’s delicious! But finding the perfect recipe can be tricky, especially if you’re looking for a version that doesn’t use any dairy or eggs. That’s why I developed this recipe, which is not only vegan but also incredibly moist and flavorful.
If you’re new to vegan cooking, don’t worry – this recipe is simple and straightforward, even for beginners. All of the ingredients are easy to find and the instructions are easy to follow. And trust me, the end result will be worth the effort. So grab your apron and let’s get started!
Why You’ll Love This Recipe
Are you on the hunt for the best vegan cornbread recipe? Look no further than this mouth-watering Moist Vegan Cornbread Recipe! Packed with flavor and easy to make, there’s no doubt that this recipe will become a staple in your recipe book.
Made with simple, plant-based ingredients like whole wheat flour, cornmeal, soymilk, and canola oil, this vegan cornbread is a healthier alternative to traditional recipes without sacrificing any taste or texture. It’s also easily customizable to fit any dietary restrictions, such as gluten-free or Kosher.
What sets this vegan cornbread apart from others is its moistness and sweetness. The addition of maple syrup adds a subtle sweetness that perfectly balances the savory taste of the cornmeal, making it a versatile dish that can be enjoyed on its own or paired with a savory main course.
Plus, it’s incredibly easy to make. With just one bowl and a few simple steps, you’ll have a warm batch of delicious vegan cornbread ready in no time. Impress your friends and family with this delicious dish at your next gathering or simply indulge in it as a comforting snack on a cozy night in.
So why not give this Moist Vegan Cornbread Recipe a try? Your taste buds will thank you for it!
Let’s take a look at the ingredients needed for this moist vegan cornbread recipe:
- 1 cup yellow cornmeal
- 1 ½ cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp kosher salt
- ½ cup sugar
- 2 cups plain soymilk or almond milk (unsweetened)
- 2 tsp apple cider vinegar
- ⅓ cup canola oil or melted vegan butter
- ¼ cup maple syrup
Note: If you prefer gluten-free cornbread, you can substitute the all-purpose flour with gluten-free flour.
In addition, you will also need:
- mixing bowls
- whisk or spatula
- measuring cups and spoons
Ensure that all your ingredients are ready before cooking.
The Recipe How-To
Now, let’s get to the fun part: making the best vegan cornbread ever! With this recipe, I promise you that your taste buds will be in for a real treat.
First things first, let’s gather all our ingredients:
- 1 cup (120 g) yellow cornmeal
- 1 ½ cups (190 g) all-purpose flour
- 2 teaspoons (9 g) baking powder
- 1 teaspoon (6 g) kosher salt
- 1 tbsp (8 g) corn flour
- 1 flax egg (made by mixing 1 tablespoon of ground flaxseed meal with 3 tablespoons of water and letting it sit for five minutes)
- 2 cups (480 ml) unsweetened plain almond milk or soy milk
- 2 teaspoons (5 ml) apple cider vinegar
- ⅓ cup (80 ml) canola oil
- ⅓ cup (80 ml) maple syrup
- Preheat your oven to 350℉/180℃.
- Mix the almond milk or soy milk with the apple cider vinegar and let it curdle for a few minutes.
- In a separate bowl, mix together the dry ingredients: yellow cornmeal, all-purpose flour, baking powder, salt, and corn flour.
- Make a well in the center of the dry ingredients and add your flax egg, canola oil, maple syrup and almond milk mixture. Stir everything together until well combined.
- Pour your batter into an oiled cast iron skillet or an oiled 8×8 inch baking pan.
- Bake for about 25 -30 minutes or until a toothpick inserted in the center comes out clean.
- Once cooked, remove from the oven and cool for at least five minutes before slicing and serving.
That’s it! A simple recipe with easy-to-find ingredients. Trust me, you’ll be coming back to this one every time you’re looking for something warm and comforting to enjoy on a chilly day – or any day really!
Substitutions and Variations
Looking for a way to switch things up and give your vegan cornbread recipe a new twist? Don’t worry, I’ve got some awesome substitutions and variations that are sure to take your recipe to the next level.
Firstly, if you’re looking to make this recipe gluten-free, simply swap out the whole wheat flour for gluten-free flour. You can also replace the plain soy milk with almond milk, coconut milk or any other non-dairy milk of your choice.
If you prefer a sweeter cornbread, increase the amount of maple syrup or sugar in the recipe. Alternatively, if you prefer a spicier version of this dish, add jalapenos to your batter before baking.
Another great way to spice up your vegan cornbread recipe is by using different types of oil. Instead of canola oil, use olive oil or melted vegan butter or try a blend of multiple oils for a unique flavor profile.
To make this cornbread even more nutritious and delicious, add chopped nuts or dried fruits to the batter. You could also substitute some of the whole wheat flour for corn flour or cornmeal, which will give your bread a pleasing texture and slightly sweet flavor.
Finally, you could turn this delicious vegan cornbread into something even more exciting such as making it into muffins instead of one big loaf. Additionally, by cooking it in a cast-iron skillet instead of oven-baking it in a traditional pan can give it a crispy crust and rustic feel.
With these substitutions and variations, you can experiment with different flavors and textures that are sure to keep everyone at the dinner table coming back for seconds!
Serving and Pairing
Once the moist vegan cornbread is out of the oven and has cooled down, it’s time to enjoy its amazing taste. This flavor-packed delight can be served in a variety of ways, depending on your personal preference. For breakfast, you might go for a side of vegan sausage patties or scrambled tofu and hot sauce to give it a little kick! The muffin-like consistency makes it perfect for quick bites, especially when you’re feeling peckish throughout the day.
If you’re hosting a brunch or community potluck, try serving warm slices of this cornbread alongside a bowl of hearty vegan chili, plant-based split pea soup, or baked beans. Its mildly sweet flavor profile pairs well with savory dishes, offering an exciting twist to your typical bread basket. You could even bake it in advance and cut them into finger-friendly cubes for your guests to grab and go.
This vegan cornbread would also make a great pairing for other dishes like vegan mac & cheese, salads, or vegetable stir-fries. It is versatile enough to complement different flavors and textures without overshadowing the main dish. Finally, don’t forget to top off a slice with some plant-based buttery spread and drizzle some maple syrup over it for an extra layer of yumminess.
All in all, this moist vegan cornbread stands out as an impressively tasty dish that will leave everyone yearning for more at any mealtime or occasion!
Make-Ahead, Storing and Reheating
Moist vegan cornbread is a perfect addition to any meal, and it’s also great as a snack on its own. Preparing this cornbread ahead of time can save you time in your busy schedule. You can make the cornbread up to 2 days before it’s needed and store it properly to keep it fresh.
To store your moist vegan cornbread, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place the wrapped cornbread in an airtight container or freezer bag and freeze for up to one month.
When reheating the cornbread, keep in mind that reheating too long can result in dry bread. To reheat your cornbread, preheat your oven to 350F (175C). Remove it from the wrapping and brush the top with melted vegan butter or oil. Place the cornbread in the oven for approximately 10 minutes, or until the desired temperature has been achieved.
For a quicker option, microwave each slice for 20-30 seconds on high heat. However, microwaving can cause moisture loss, so if you do opt-in for this method be sure to use a damp paper towel placed over the bread before microwaving.
Another option is pan-frying leftover slices in a lightly-oiled skillet over medium-high heat until crispy all around for skillet cornbread.
With these storage tips and reheating methods, you can enjoy delicious moist vegan cornbread anytime you like!
Tips for Perfect Results
Want to make sure your vegan cornbread turns out perfectly every time? Here are some tips to ensure you get the best results:
1. Use Kosher Salt
The type of salt you use can make a difference in the taste of your cornbread. I recommend using kosher salt instead of regular table salt. The larger crystals of kosher salt will dissolve more slowly, which allows it to penetrate the cornbread more evenly.
2. Combine Flours and Cornmeal
For a balanced flavor and texture, be sure to mix both whole wheat flour and all-purpose flour with your cornmeal.
3. Don’t Overmix the Batter
When preparing your batter, try not to overmix it. Overmixing can create a tough texture in your cornbread.
4. Use Plain Soy Milk
Use plain soymilk or another alternative milk like unsweetened almond milk or coconut milk for this recipe. Make sure that it is unflavored as flavored alternatives can add unwanted flavors to your cornbread.
5. Experiment with Substitutions and Variations
Feel free to experiment with different substitutions and variations in this recipe, such as adding jalapeno peppers for a spicy twist, or using gluten-free flour for a celiac-friendly option.
6. Preheat Your Skillet
If making skillet cornbread, preheat your skillet before pouring in the batter. This will help create a crispy crust on the bottom of your cornbread.
7. Make Your Own Flax Egg
Instead of using an actual egg, combine ground flaxseed with water to create a flax egg binder—a great vegan substitute for eggs— which enhances the moistness and helps bind the ingredients together.
8. Allow Time to Rest
Resist the temptation to cut into your freshly baked cornbread as soon as it comes out of the oven! Let it rest for at least 10-15 minutes before removing from pan or slicing so that all those flavors can absorb better into each other.
By following these tips and experimenting with variations, you’ll be able to create the best moist vegan cornbread recipe even if you’re not good with baking!
In conclusion, this moist vegan cornbread recipe is a tasty and healthy alternative to traditional cornbread. With its simple ingredients and easy-to-follow instructions, anyone can make this recipe and impress their guests with a delicious dish. You’ll love how the cornmeal’s texture complements the maple syrup’s sweetness, while the plain soymilk adds a richness that keeps the bread moist.
Looking for something more interesting? You can always go for variations such as gluten-free flour, almond milk or even jalapenos to spice up your recipe. This recipe is also versatile enough to be served on its own or paired with your favorite chili, soup, or salad for a complete meal.
As culinary explorers, we are constantly searching for new and exciting ways to enjoy our food. Plant-based diets have become increasingly popular in recent years, and this vegan cornbread recipe from Nora Cooks is a perfect example of why. It’s not only delicious but also low in cholesterol and high in fiber – making it the perfect addition to any healthy diet.
So go ahead and give this recipe a try. Whether you’re vegan or not, you’re sure to love it!
Moist Vegan Cornbread Recipe
- 2/3 cup maple syrup
- 1/3 cup canola oil
- 1 cup plain soymilk
- 1 cup whole wheat flour
- 1 cup fine cornmeal
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- Heat oven to 350 degrees.
- Stir first three ingredients together.
- In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
- Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.
Your Own Notes
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Mishra Vikas is a digital nomad who loves to explore the world and learn about its cultures. As a programmer, backpacker, and cook, he enjoys sharing his adventures and cooking up delectable dishes. Writing about his experiences, creating tasty recipes, and discovering new places are some of his favorite activities. He’s an avid traveler and passionate chef, always on the lookout for an exciting new journey.