Our Homestyle Vegan Cornbread is a classic recipe that's been revamped for plant-based eaters, with the same warm, fluffy texture and rich flavor, but without the use of dairy or eggs. Made with simple, wholesome ingredients, this easy-to-follow recipe is perfect for those who love the nostalgic flavors of traditional cornbread but follow a vegan lifestyle. Whether you prefer it with vegan butter, maple syrup, or with a hearty chili, it will surely satisfy your cravings and add a homemade touch to any meal.
10 minutesmins
20 minutesmins
30 minutesmins
8servings
Calories: 299kcal
Ingredients
3/4cupmedium-grind cornmeal
1 1/4cupall-purpose flouruse gluten-free if preferred
1/2cupgranulated sugaror adjust to taste
1tablespoonbaking powder
1/2teaspoonsalt
1cupunsweetened plant milksoy, almond, or oat work well
1tablespoonapple cider vinegar or lemon juice
¼cupsilken tofu
1/3cupvegetable 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
Optional add-ins: 1/2 cup corn kernels (fresh or thawed from frozen), 1/4 cup chopped jalapeños, 1/2 cup shredded vegan cheese