Vegan Cornbread

Whip up this scrumptious vegan cornbread, perfect for cozy nights.

While some may prefer the sweeter and lighter texture of corncake, this cornbread has a traditional texture that is slightly crumbly but still holds its shape perfectly.

It is moderately sweet, perfectly moist, and has a grainy texture from the medium-grind cornmeal. Unlike a dessert-style corncake, this cornbread is often enjoyed with savory meals such as chili or during holiday feasts.

However, you can indulge your sweet tooth by topping it with a delicious jelly or jam or even serve it alongside some vegan vanilla ice cream. Yum!

About Cornbread

Cornbread is a staple in Southern cuisine, but its origins can be traced back to Native American culture. The indigenous people of the Americas used ground corn to make a flatbread called "nooke" or "pone," which was cooked on hot stones.

When European settlers arrived in America, they adapted this recipe to make it more palatable to their tastes by adding ingredients such as milk, eggs, and sugar.

In the South, cornbread is typically made with white cornmeal. In the North, it is made with yellow cornmeal. Southern-style cornbread is usually made without sugar and is often cooked in a cast-iron skillet, giving it a crispy exterior. Northern-style cornbread is sweeter and more cake-like in texture, often containing sugar and flour in addition to cornmeal.

For the past few weeks, I've been experimenting with cornbread recipes, making about twelve different batches in search of the perfect flavor.

My goal was to achieve a traditional crumbly texture with a hint of sweetness, and I believe this hybrid recipe finally hits the spot.

Ingredients and Substitutions

Use the right type of cornmeal: The medium grind enhances the texture and flavor of the cornbread. It has a coarser texture than fine-grind cornmeal, which gives the cornbread a slightly crunchy texture.

I like using light brown sugar because it has a richer, more complex flavor than white sugar and gives the cornbread a nice golden color. It also contains more moisture than white sugar and can help moisten the cornbread.

Baking powder and baking soda: Baking soda and baking powder help cornbread rise. They do so in slightly different ways. Baking soda needs acidic ingredients to work, such as vinegar, while baking powder already contains its own acid and reacts with the wet ingredients in the recipe. Both reactions help the cornbread rise and become light and fluffy.

Flour: Adding the right amount of flour to cornmeal ratio (1:2) is crucial because it helps to balance the texture. The flour helps give this cornbread a lighter, less dense, and less crumbly texture. It also helps bind the ingredients and prevents it from falling apart. With too much flour or a 1 to 1 ratio, you get more of a corncake texture.

Salt

Vegan yogurt: Adding a product like vegan yogurt to the batter can help balance the sweetness and add moisture. Feel free to substitute vegan buttermilk (combine 1 cup of plant-based milk with 1 tablespoon of vinegar and wait for it to curdle) or vegan sour cream. Look at Easy Food Swaps When You Are Going Plant-Based for other vegan-friendly substitutes. 

Vinegar: Vinegar is added to cornbread recipes to react with baking soda. It produces carbon dioxide gas that helps the bread rise and become lighter in texture.

Egg replacer or Flax egg or Chia egg: I love Bob's Red Mill Egg Replacer when baking. It works well in this cornbread recipe and is so simple to use. Mix 2 tablespoons with 4 tablespoons of water to replace two eggs. Alternatively, you can use a flax or chia egg by using 2 tablespoons of flaxseed meal with 4 tablespoons of water. Wait about 7-8 minutes until it thickens. This substitutes two eggs.

Oil/butter: Fat is added to cornbread to help keep the cornbread moist. I don't advise leaving it out to reduce the fat. It won't be very good. It adds richness and depth to the flavor. Oil or butter also helps to brown the cornbread and develop a crispy crust. You can use oil, vegan butter, or a combination of butter and oil in this recipe.

How to make cornbread and useful tips

Preheat your baking dish: A cast-iron skillet is an excellent conductor of heat. It's my favorite way to make cornbread. It will give your cornbread a crispy, golden crust and a moist interior. Place the cast-iron skillet in the oven when you turn it on to preheat to 400° F.

If you don't have a cast-iron skillet, no worries! You can use a glass dish to bake cornbread. Really, any oven-safe container like a muffin tin or cake pan can be used to bake cornbread. I've used them all, and they work fine.

This recipe is very simple. Mix a bowl of the wet ingredients and a bowl of the dry ingredients, and then combine the two together. Don't over-mix the batter because it can make the cornbread tough and dense.

If you use a cast-iron skillet, spray it with cooking oil or grease it with a little butter before pouring the batter. Level out the batter so it has a smooth top and reaches the edges of the pan.

Place in the oven for about 20 minutes or until cooked through.

Don't over-bake. Cornbread should be cooked until a toothpick inserted in the center is clean. Overbaking can result in dry, crumbly cornbread.

Let it rest. Allow your cornbread to cool for at least 10 minutes before slicing and serving. This will help it set and become easier to slice.

Variations

One of the best things about cornbread is its versatility. I love to eat it with a dollop of Sweet Cinnamon Butter found in the recipe card, but here are some other ideas for you to try:

• Cheesy Cornbread: Add shredded vegan cheddar cheese to the batter for a savory twist.
• Jalapeño Cornbread: Stir diced jalapeño peppers into the batter for a spicy kick.
• Corn Muffins: Bake the cornbread batter in a muffin tin instead of a baking dish for easy-to-eat individual servings.
• Blueberry Cornbread: Stir fresh or frozen blueberries into the batter for a sweet, fruity cornbread perfect for breakfast.
• Cornbread Waffles: Cook the cornbread batter in a waffle iron for crispy, golden waffles.
• Rosemary Cornbread: Add rosemary to the batter for an earthy flavor and pleasant aroma.

Serving Suggestions

• Vegan chili or soup: Cornbread pairs perfectly with vegan chili or various soups. Serve it on the side or crumble it on top. Try it with Vegan Chili With TVP or Vegan Tortilla Soup With Baked Tortilla Chips.
• Vegan Instant Pot Jambalaya: Nothing says comfort food like a side of golden, crispy cornbread with this Creole dish.
• Vegan butter and maple syrup: For a classic and simple serving suggestion, serve warm cornbread with vegan butter and maple syrup or agave on top. The sweetness of the syrup complements the corn flavor perfectly.
• Jam or jelly: Cornbread can also be served with your favorite jam or jelly for a delicious breakfast or dessert.
• Vegan gravy: Cornbread makes a great base for vegan gravy. Pour your favorite over the top for a hearty and satisfying meal.
• Ice Cream: I love to serve warm cornbread with a serving of vegan vanilla ice cream on top as a treat. It is so good! Let me know in the comments if you try it.

Try this cornbread with any of these stews or soups:

• One Pot Minestrone
• Healthy Vegan Broccoli Cheese Soup
• Sweet Potato and Red Lentil Peanut Stew

FAQs

What did you think?

Got a minute? Dive into the comments and rate this recipe to let me know how it turned out for you. Was it a hit? Any twists you added? I want to know if my directions were any good or if you plan to make it. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.

Recipe

Delicious Vegan Cornbread

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5 from 2 reviews

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Satisfy your cornbread cravings with this delightful vegan version. It has a slightly sweet and nutty flavor that pairs perfectly with sweet cinnamon butter.

• Total Time: 30 minutes
• Yield: 12 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 1 ½ cup medium grind yellow cornmeal
• ¾ cup all-purpose flour
• ½ cup brown sugar
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon apple cider vinegar
• ½ cup vegan yogurt (plain; or vegan sour cream)
• 2 egg replacer (or 2 flax or chia eggs (see post))
• ½ cup olive oil (or 8 tablespoon of butter)
• 1 tablespoon butter (or cooking oil spray)

Sweet Cinnamon Butter

• 2 oz vegan butter (½ stick softened)
• ¼ teaspoon cinnamon
• 1 teaspoon powdered sugar
• ¼ teaspoon vanilla extract

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Instructions

1. Preheat: Preheat your oven to 400°F.
2. Preheat skillet: Place a 10-inch cast iron skillet in the oven to heat up while you make the batter.
3. Mix: In a large mixing bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt.
4. Combine: In a separate mixing bowl, combine apple cider vinegar, vegan yogurt, oil, and egg replacer. Whisk until well combined.
5. Incorporate: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix the batter.
6. Pour: Remove the hot skillet from the oven and coat with 1 tablespoon of butter or oil spray. Pour the batter into it. Hear that sizzle! Yum.
7. Bake: Smooth the top of the batter with a spatula and return the skillet to the oven. Bake for 20 minutes or until a toothpick inserted into the center of the cornbread comes out clean.
8. Cool: Allow the cornbread to cool for a few minutes before slicing and serving.

Sweet Cinnamon Butter (optional)

1. Combine: Using a rubber spatula, combine all the ingredients in a medium-sized bowl, stirring until everything is evenly mixed with no streaks. After mixing, transfer the butter to an airtight container.

Notes

Serve the cornbread warm with a dollop of the sweet cinnamon butter. 

Nutritional information is only an estimate. 

If you plan to consume the cornbread within two or three days, leave it at room temperature without any problem. But keeping it in the refrigerator is better if you want to store it for extended periods.

• Author: Regi Pearce
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: side dish, snack
• Method: Oven
• Cuisine: American
• Diet: Vegan

Nutrition

• Serving Size: 1/12 square piece
• Calories: 264
• Sugar: 10
• Sodium: 293
• Fat: 14
• Saturated Fat: 3
• Carbohydrates: 31
• Fiber: 2
• Protein: 3
• Cholesterol: 3

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