This Easy Vegan Cornbread Recipe is a crowd-pleaser, vegan (of course), and made with natural ingredients. It’s simple, easy, and uses pantry ingredients.
About this recipe
I am not a fan of gritty textures in my food. I have tried several vegan cornbreads, including the Southern purist version made solely with cornmeal, and for my taste, they have a significant amount of grit.
I developed this dairy-free recipe with the intention of creating a dish that would complement both sweet and savory dishes. With this in mind, I added a hint of sweetness to enhance the corn flavor.
Ingredient notes
- Yellow cornmeal. You can adapt this recipe and use a cup of cornmeal or just 3/4. Depending on your liking and the amount of grit you want in your vegan cornbread.
- All-purpose flour works best in this recipe. I haven’t tried it with gluten-free flour, but I suppose it won’t be a problem if you use a 1:1 brand. I don’t recommend whole wheat flour as it may change the texture significantly.
- Cane sugar (organic cane sugar is best), kosher salt. If you are using sea salt, 1/4 of a teaspoon. I wouldn’t use coconut sugar or any other type of sweetener here.
- Plant-based milk with a tablespoon of apple cider vinegar. This is my recipe for vegan buttermilk. I use either oat milk or almond milk. When you add vinegar to the milk, it may curdle, but don’t worry, it’s normal. It is super important that you use an unsweetened plant milk here.
- Vegetable oil, use any oil that has a neutral taste. Maybe avocado, safflower, or grape seed oil. I wouldn’t use coconut oil in this recipe as it may change the flavor of it.
- Sliken tofu. The recipe calls for silken tofu, but apple sauce can be used as a substitute. The tofu and the apple sauce replace the eggs in a non-vegan recipe.
- You will also need vegan butter to prepare the cast iron skillet or baking dish.
What is cornmeal?
Yellow cornmeal is a staple ingredient in many American kitchens and is a crucial component of this easy vegan cornbread recipe. It is made by grinding dried corn kernels into a coarse or fine powder and is commonly used in various dishes, including cornbread and polenta.
Yellow cornmeal has a slightly sweet, nutty flavor and can be used in savory and sweet recipes. When purchasing yellow cornmeal, it’s essential to choose a high-quality, non-GMO product to ensure the best taste and nutritional value.
In this vegan cornbread recipe, yellow cornmeal adds a beautiful color and texture to the final dish and complements the other natural ingredients perfectly.
Step-by-step instructions
- In a small bowl, combine the plant milk with apple cider vinegar or lemon juice, stir, and set aside to create a vegan buttermilk.
- Whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl.
- Whisk the silken tofu in a bowl until creamy; add the oil and sugar. Mix until everything is well integrated.
- Pour the wet ingredients into the dry ingredients. Add the milk with vinegar; stir until just combined, careful not to overmix.
- Prepare the skillet by applying a small amount of butter all over the skillet’s surface.
- Pour the batter into the skillet or a greased 8-inch square baking pan.
- Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center of the cornbread comes out clean or with a few crumbs.
Tips for making the best cornbread
Choose the Right Cornmeal: The texture of your cornmeal matters. A medium-grind cornmeal gives a nice balance between a hearty texture and a fine crumb. Stone-ground cornmeal is an excellent choice for maximum flavor.
Don’t Overmix the Batter: To avoid a dense cornbread, mix the batter just until the wet and dry ingredients are combined. Overmixing can lead to overdeveloping the gluten, which can make the cornbread tough.
Plant Milk + Acid Equals Buttermilk: Many traditional cornbread recipes use buttermilk for tanginess and rise. You can mimic this by adding a tablespoon of lemon juice or apple cider vinegar to your plant milk (almond, oat or soy milk) and letting it sit for a few minutes before using.
Use a Preheated Cast Iron Skillet: If you have one, baking cornbread in a preheated cast iron skillet will give you a fantastic crispy crust. Just remember to handle it with care, as it will be very hot.
Let It Rest: After mixing your batter, let it rest for about 5 to 10 minutes before pouring it into the pan and baking. This allows the cornmeal to hydrate a bit, which can improve the texture of the finished product.
Add-Ins: Feel free to stir in additional ingredients like corn kernels, diced jalapeños, or vegan cheese to add texture and flavor to your egg-free cornbread.
Bake It Hot: Cornbread loves a hot oven. Bake it at a high temperature to help it rise well and develop a nice crust. Around 400°F (about 200°C) is standard.
Don’t Overbake: Keep an eye on the cornbread as it bakes. You want it to be golden and a toothpick inserted in the center to come out clean or with a few crumbs. Overbaking can result in dry cornbread.
Cool Slightly Before Slicing: Give your cornbread time to set before cutting into it. Cooling it for about 10-15 minutes can make it easier to slice and serve.
Make cornbread muffins: If you prefer, you could make muffins. Use a muffin pan lined with muffin papers or greased with vegan butter.
How to serve
I love my vegan cornbread with a piece of vegan butter ( I like Miyoko’s butter) and pure Maple Syrup drizzled on top.
I also love a warm slice of cornmeal bread with a tablespoon or more of warm rajas con cream ( my recipe is dairy-free but luscious and delish).
I also love a good bowl of hot soup during winter nights or rainy days, especially my three-bean chili or sweet potato chili. But in reality it is perfect as a side dish or any good stew.
How to store on counter /Room Temperature
Cool Completely: Before storing, allow the cornbread to cool completely to avoid condensation, which can make it soggy.
Wrap Tightly: Wrap the cornbread in plastic wrap or aluminum foil. This helps to keep the moisture in and prevents it from drying out.
Airtight Container: Place the wrapped cornbread in an airtight container for extra protection.
Consume Within 1-2 Days: Stored at room temperature, your cornbread will last for about 1 to 2 days.
How to freeze vegan cornbread
Cool Completely: It’s essential to cool the cornbread entirely before freezing to preserve its texture.
Wrap Securely: Wrap the cornbread in a layer of plastic wrap and then a layer of aluminum foil, or place it in a freezer bag. This helps prevent freezer burn.
Label and Date: Write the date on the foil or bag so you know when you froze it.
Freeze Slices: If you plan on eating a piece at a time, slice the cornbread before freezing. This way, you can thaw only what you need.
Thawing: When ready to enjoy it, let the cornbread thaw at room temperature or gently warm it in the oven or microwave.
Storage Duration: Properly stored, frozen cornbread can last for about 2 to 3 months.
Other vegan baked goods recipes
Vegan Cornbread
Equipment
- 1 8-in cast iron skillet
Ingredients
- 3/4 cup medium-grind cornmeal
- 1 1/4 cup all-purpose flour use gluten-free if preferred
- 1/2 cup granulated sugar or adjust to taste
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened plant milk soy, almond, or oat work well
- 1 tablespoon apple cider vinegar or lemon juice
- ¼ cup silken tofu
- 1/3 cup vegetable oil or melted vegan butter
Instructions
- In a small bowl, combine the plant milk with apple cider vinegar or lemon juice, stir, and set aside to create a vegan buttermilk.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a bowl, whisk the silken tofu until creamy; add the oil and sugar. Mix until everything is well integrated.
- Pour the wet ingredients into the dry ingredients. Add the milk with vinegar; stir until just combined, careful not to overmix.
- Pour the batter into the skillet or a greased 8-inch square baking pan.
- Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center of the cornbread comes out clean or with a few crumbs.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
- celery salad with beans and fresh herbs - April 26, 2024
- Vegan Caramel Sauce - April 25, 2024
- Vegan Carrot cake with orange glaze - April 23, 2024