As the leaves begin to fall and the weather starts to cool, there’s nothing quite as cozy as a warm slice of cornbread. But for those following a vegan diet or looking to reduce their dairy and egg intake, finding a delicious vegan cornbread recipe can be challenging.
That’s where I come in – as a culinary explorer, I’ve scoured the earth for the best vegan cornbread recipe out there. And let me tell you, this one is a winner.
Not only is this recipe completely plant-based, but it also uses wholesome ingredients like whole wheat pastry flour and extra virgin olive oil. And let me tell ya, the taste is irresistible.
So if you’re ready to experience the joy of a truly amazing vegan cornbread recipe, grab your apron and let’s get started!
Why You’ll Love This Recipe
Listen up, my fellow foodies, this vegan cornbread recipe is the real deal. I know what you’re thinking – vegan food is bland and boring. Well, think again. This cornbread is deliciously moist with a slightly sweet, crumbly texture that will leave your taste buds exploding with joy.
I get it, not everyone is on board with the whole vegan thing, but trust me on this one. You won’t even miss the dairy or the eggs because this recipe delivers in every way possible. Not only is it cruelty-free and environmentally friendly, but it’s also incredibly easy to make with simple ingredients you probably already have in your pantry.
And let’s not forget about the corn kernels – those babies add an extra pop of flavor and give the cornbread a nice crunch.
Don’t believe me? Give this recipe a try and see for yourself why it’s quickly become one of my go-to comfort foods. Whether you’re a seasoned vegan or just looking for a healthier alternative to traditional Southern-style cornbread, this recipe is sure to impress.
Here are all the essential ingredients you’ll need to make this best vegan cornbread recipe:
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon sea salt
- 1 cup plain soy milk
- 2 tablespoons apple cider vinegar
- ¼ cup extra virgin olive oil
- ⅓ cup maple syrup (or any natural sweetener you like)
- 1 cup fresh or frozen corn kernels
Note: You can use non-dairy milk of your choice instead of soy milk. If making gluten-free, replace all-purpose flour with gluten-free all-purpose flour or spelt flour.
Special mention goes to Bob’s Red Mill Yellow Cornmeal for its medium grind texture that creates the perfect moist crumb in the cornbread. The corn flavor is taken to another level due to the fine cornmeal quality.
The Recipe How-To
Now that you have gathered all the ingredients, let’s get started with making the best vegan cornbread!
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). This will ensure it is ready when you complete your preparation.
Step 2: Make a Flax Egg
To begin, in a small bowl, whisk together 1 tablespoon (15 g) of ground flaxseed and 3 tablespoons (45 ml) of water. Allow the mixture to sit for about five minutes so that the flax seeds can absorb water and become gelatinous. This mixture will serve as your egg replacement in this recipe.
Step 3: Combine Dry Ingredients
In a medium-sized mixing bowl, combine 1 cup (120 g) of yellow cornmeal, 1 cup (120 g) of purpose flour, 1/4 cup (30 g) of whole wheat pastry flour, 1/2 cup (100 g) of granulated sugar, 2 teaspoons (10 g) of baking powder, 1 teaspoon (5 g) of baking soda, and 1 teaspoon (5 g) of sea salt. Use a whisk to blend together all dry ingredients so that they are evenly distributed.
Step 4: Add Wet Ingredients
Next, create a well or indentation in the center of your dry ingredients mixture. Pour in your prepared flax egg, then add in 1 cup (240 ml) of plain soymilk or other non-dairy milk alternative like almond milk, plus 2 tablespoons (30 ml) of apple cider vinegar and stir it all together. Finally, pour in 1/3 cup (80 ml) of extra-virgin olive oil and whisk everything together until smooth.
Step 5: Combine with Corn Kernels
Fold in 1 cup corn kernels into the batter until evenly distributed.
Step 6: Prepare Baking Dish
Using a paper towel or nonstick cooking spray lightly grease an 8×8-inch square baking dish.
Step 7: Bake in Oven
Pour batter into prepared baking dish and bake for about 20 to 25 minutes, or until top is lightly golden brown and cooked through. Test using a toothpick; it should come out clean when inserted into the center of your vegan cornbread.
Congratulations! You did it! You have successfully made some fantastic vegan cornbread! Heaven must be missing an angel with you around.
Substitutions and Variations
As an adventurous culinary explorer, I often like to experiment and make this vegan cornbread recipe with some substitutions and variations. Here are few ideas that you can try with this recipe based on your preference and dietary restrictions.
Firstly, for those who are gluten intolerant, you can use gluten-free flour instead of using whole wheat pastry flour in the ingredient list. You may also substitute soy milk or plain soymilk for almond milk to make it nut-free. To create a denser texture in the cornbread, use fine grind cornmeal instead of medium grind cornmeal.
If you want to add some twist of flavors to the recipe, adding corn kernels to the mix provide a nice crunch and texture. Adding 1 teaspoon of ground cinnamon to the recipe will give it a warm spiciness, perfect for autumn and winter evenings.
You can use coconut oil instead of extra virgin olive oil if you prefer a sweeter flavor or vegan butter for a creamier sensation. For those who don’t have apple cider vinegar on hand, lemon juice is another good substitution to help activate the baking powder.
Another variation that I like to try out is substituting sugar with brown sugar or honey for an extra taste of sweetness. If you prefer savory flavors than sweet, adding chopped jalapeño peppers or green onions into the mix will give it an extra kick.
Overall, this vegan cornbread recipe is quite versatile and can be customized according to your mood or occasion. Experiment with different ingredients to find your perfect combination and indulge in hearty comfort food that satisfies your hunger and taste buds.
Serving and Pairing
Ah, the moment of truth. It’s time to indulge in this delicious vegan cornbread recipe, bite by savory bite. As I sit here with a warm plate of freshly baked cornbread in front of me, my taste buds are tingling with anticipation.
This vegan cornbread is versatile and pairs well with a variety of dishes. For breakfast or brunch, try slathering it with your favorite nut butter or jam for a sweet start to your day. You can also pair it with tofu scramble or vegan bacon for a hearty vegan breakfast.
For lunch, try serving it alongside a bowl of chili or soup for a comforting and filling meal. You can even crumble it up as a topping for salads or use it as sandwich bread.
For dinner, serve it up as a side dish to barbecued tofu or seitan steak for a scrumptious main course. It also pairs well with sautéed greens or roasted veggies.
And let’s not forget about dessert! This cornbread recipe shines when served warm with a drizzle of maple syrup or melted vegan butter. You could also crumble it up and top it with fresh fruit for a twist on traditional fruit crisp.
No matter how you choose to serve it, this vegan cornbread is sure to impress your taste buds and satisfy your cravings for something sweet and savory at the same time.
Make-Ahead, Storing and Reheating
It’s always helpful when you can make a dish in advance, especially if the recipe requires a bit of time and effort. This vegan cornbread recipe is perfect for making ahead because it tastes just as good the next day, if not better. You can make it up to two days before serving and keep it in an airtight container in the refrigerator.
When it comes to reheating the cornbread, there are two options. The first one is to heat it up in the oven. Reheating the cornbread this way will give you a crispy exterior and moist interior that’s similar to the freshly baked version. Preheat your oven to 350°F (180°C) and place the desired amount of cornbread slices on a baking sheet. Cover with aluminum foil and heat it up for about 10-15 minutes. Remove the foil, and leave it in the oven for another 5-10 minutes until heated through.
If you’re pressed for time or don’t want to use the oven, you can also reheat individual pieces of cornbread in the microwave. Simply place them on a microwave-safe plate, cover with a damp paper towel and microwave at medium power for 20-30 seconds or until heated through.
One thing to keep in mind is that if you plan on reheating large quantities of cornbread at once, using the microwave might not be your best option since it could cause some parts to dry out while others remain cold. In such cases, using the oven would be best.
Lastly, if you want to store your cornbread for longer than two days, wrap each slice tightly in plastic wrap and then freeze them individually. To thaw them out, let them sit at room temperature for a few hours or pop them into the microwave on low setting for quicker defrosting. Once thawed, reheat as described above.
Overall, this vegan cornbread recipe is extremely versatile when it comes to storing and reheating options making it an ideal recipe for busy schedules and meal prep.
Tips for Perfect Results
When it comes to making the perfect vegan cornbread, there are a few things you should keep in mind. Here are some tips that will help ensure your cornbread turns out deliciously every time.
First, make sure you’re using the right type of cornmeal. Medium-grind or fine-grind cornmeal will work best for this recipe. Avoid using coarse-grind cornmeal as this may result in a gritty texture.
Another important tip is to measure your ingredients accurately. This is especially true when it comes to flour and cornmeal. Using too much flour or not enough cornmeal can throw off the balance of the recipe and result in a dry or crumbly cornbread.
In addition, don’t overmix the batter. Mix just until everything is combined. Overmixing can cause tough and rubbery cornbread.
It’s also important to let the batter sit for at least 10 minutes before baking. This allows the liquid to fully absorb into the dry ingredients, resulting in a better overall texture and flavor.
When it comes to baking, be sure not to overbake your cornbread. It’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
Lastly, if you want to add some extra flavor to your vegan cornbread, consider stirring in some chopped jalapenos or fresh herbs like thyme or rosemary. This will give your cornbread an extra punch of flavor that everyone will love.
By following these tips, you’ll be able to make the best vegan cornbread recipe that’s easy, tasty, and perfect every time!
Before we wrap this up, I wanted to address some of the frequently asked questions that cooks have when making the best vegan cornbread. In this section, you’ll find useful information and tips to ensure that you have a delicious and easy cooking experience. Whether you’re an experienced cook or new to the vegan culinary world, take a look at these FAQ below to help guide you through any uncertainties or doubts that might pop up in your mind. Let’s jump right into it!
What can you substitute for eggs for cornbread?
Looking for ways to make your cornbread recipe egg-free? Don’t worry, there are plenty of options available! Some of the best substitutes for eggs in cornbread include chia seed, flax seed, applesauce, mashed banana, and silken tofu. Keep reading to learn more about how to use each of these alternatives in your dish.
What is the best non dairy milk for cornbread?
When it comes to replacing milk with a non-dairy alternative in your cornbread recipe, opting for soy milk can be a great choice. However, it’s important to remember that not all brands of soy milk are created equal. To ensure that the taste of your cornbread isn’t affected, it’s best to choose a brand that doesn’t have any added sugar. So, keep an eye out for a high-quality, unsweetened soy milk the next time you’re at the store.
What is vegan cornbread made of?
Are you on the lookout for a vegan cornbread recipe? Look no further! The key ingredients here are fine cornmeal and all-purpose flour. While both fine and medium-grind versions are suitable, we personally favor fine cornmeal for its texture. As for the “buttermilk” taste, we achieve this by mixing almond milk with lemon juice or apple cider vinegar for a fantastic flavor effect.
Which cornbread mix is vegan?
For those who are looking for a vegan, gluten-free option for cornbread, Bob’s Red Mill offers a mix that fits the criteria. However, it’s important to note that the recipe does require eggs, so you’ll need to use a vegan egg substitute such as flax egg to prepare it. The package provides detailed instructions on how to make the cornbread, but there are a few tips and recommendations that I have to ensure that the end result is delicious and satisfying.
In conclusion, this vegan cornbread recipe is a must-try for anyone looking for a delicious and cruelty-free twist on a classic dish. With its perfect combination of flavors from the cinnamon, sea salt, and corn kernels, this recipe is sure to please vegans and non-vegans alike.
Not only is this recipe easy to make with simple ingredients that you can swap for gluten-free options or adjust depending on your dietary restrictions, but it’s also versatile enough to be paired with countless meals or enjoyed on its own as a snack.
Using Bob’s Red Mill organic medium grind cornmeal and stone-ground flour isn’t just healthier but also adds an authentic home-cooked flavor that’s simply irresistible. Whether you are vegan or not, by using non-dairy milk and vegan butter, you’re doing your environment and animal rights a favor.
So why not give this best vegan cornbread recipe a try? It may just become your new go-to comfort food! Remember to follow my tips and recommendations along the way to ensure perfect results every time you make it. I guarantee that once you try this recipe, it will be hard to go back to your old ways.
We hope that you find joy in making delicious vegan cornbread!
Vegan Cornbread Recipe
- 2 cups whole wheat pastry flour
- 1 cup yellow cornmeal
- 2 1/2 teaspoons baking powder
- 1 pinch sea salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup extra virgin olive oil
- 2 tablespoons brown rice syrup
- 2/3-1 cup plain soymilk
- 1/2 cup corn kernel (fresh or frozen)
- Pre-heat the oven to 350 degrees and lightly oil and flour a 9 inch square glass baking dish.
- Combine the flour, cornbread, baking powder and cinnamin in a mixing bowl. Whisking to impart air into the mixture.
- Stir in the oil and the rice syrup. Slowly add the soymilk, mixing to create a smooth, spreadable batter. Fold in the corn.
- Spoon the batter evenly into prepared dish and bake for about 35 minutes, until the center springs back to the touch.
- remove from the oven and set aside to cool before slicing.
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.