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!
You can also serve it with your favorite hearty soup like Vegan Chili With TVP.
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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
Ingredient Notes
- Use the right type of cornmeal: Medium-grind cornmeal adds texture and flavor, giving the cornbread a slightly crunchy bite compared to fine-grind.
- Light brown sugar: I prefer light brown sugar for its rich flavor and moisture, which helps keep the cornbread soft and gives it a golden color.
- Flour: A 1:2 flour-to-cornmeal ratio ensures a lighter, less crumbly texture, balancing the cornbread and preventing it from becoming too dense.
- Vegan yogurt: Adds moisture and balances sweetness. You can also use vegan buttermilk (plant milk + vinegar) or vegan sour cream.
- Egg replacer or flax/chia egg: Use Bob’s Red Mill Egg Replacer or a flax/chia egg (2 tablespoon flaxseed with 4 tablespoon water) to replace eggs in this recipe.
- Oil/butter: Adds moisture and richness and helps create a crispy crust. Don’t skip it—it’s essential for texture and flavor!
How to Make Vegan Cornbread
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.
FAQS
Ultimately, deciding whether to use yellow or white cornmeal in your cornbread recipe will depend on your taste preferences and the texture and appearance you want. If you prefer a stronger and sweeter corn flavor with a more rustic texture, yellow cornmeal may be the way to go (my favorite). White cornmeal may be a better choice if you prefer a milder and nuttier flavor with a smoother texture.
The Bob's Red Mill gluten-free flour is fantastic. I highly recommend using it if you are looking for gluten-free alternatives.
More Delicious Vegan Side Dishes
- Vegan Corn Casserole
- Pesto Roasted Vegetables
- Instant Pot Vegetable Pearl Couscous
- Roasted Miso Cauliflower
What did you think?
Got a minute? I'd love for you to dive into the comments and rate this Vegan Cornbread recipe. Your feedback is invaluable—did you love it? Did you make any fun twists? Let me know how my directions worked for you so I can keep improving my recipes. Follow me on Pinterest, Instagram, Facebook, and YouTube for inspiration.
PrintRecipe
Delicious Vegan Cornbread
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegan
Description
Satisfy your cornbread cravings with this delightful vegan version. It has a slightly sweet and nutty flavor that pairs perfectly with sweet cinnamon butter.
Ingredients
- 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
Instructions
- Preheat: Preheat your oven to 400°F.
- Preheat skillet: Place a 10-inch cast iron skillet in the oven to heat up while you make the batter.
- Mix: In a large mixing bowl, whisk together cornmeal, all-purpose flour, brown sugar, baking powder, baking soda, and salt.
- Combine: In a separate mixing bowl, combine apple cider vinegar, vegan yogurt, oil, and egg replacer. Whisk until well combined.
- Incorporate: Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix the batter.
- 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.
- 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.
- Cool: Allow the cornbread to cool for a few minutes before slicing and serving.
Sweet Cinnamon Butter (optional)
- 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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: side dish, snack
- Method: Oven
- Cuisine: American
Nutrition
- Calories: 264
- Sugar: 10
- Sodium: 293
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 31
- Fiber: 2
- Protein: 3
- Cholesterol: 3
Anonymous says
Loved this corn bread!