vegan cornbread

This is it. The BEST Vegan Cornbread. Just like mom used to make, but vegan! Soft, tender and sweet with just the right amount of cornbread texture.

The Best Vegan Cornbread

all purpose flour

yellow corn meal

sugar

salt

baking powder

almond milk

canola oil

Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan.

In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir.

Now pour in the almond milk and canola oil. Stir until well combined. Pour batter into prepared pan.

Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.

https://content.jwplatform.com/videos/ZpecRmmW.mp4

Just the best vegan cornbread, perfect for serving with chili. It’s wonderfully moist, perfectly sweet and only requires one bowl!

Best Vegan Cornbread

This is seriously the BEST Vegan Cornbread recipe and so easy to make. It's perfectly sweet, moist, tender, and comforting. The perfect side for chili, soups, and stews.

The Best Vegan Cornbread Recipe

yellow cornmeal

whole wheat flour flour

Tbsp baking powder

maple syrup

Tbsp apple cider vinegar

aquafaba

Preheat oven to 400 F˚ and line an 8 x 8 baking pan with parchment paper. You could also use a nonstick or silicone baking pan.

Combine the cornmeal, flour, baking powder, and salt in a large mixing bowl and whisk everything together.

Add the maple syrup, almond milk, apple cider vinegar, and aqufaba to the dry mix. Whisk until everything is combined but do not overmix.

Pour the batter into the baking pan and bake for 25-30 minutes. The cornbread is done once you insert a toothpick into the middle and it comes out clean.

Remove from the oven, let the cornbread cool for a few minutes, then serve.

This is so good! Ive been looking for a recipe that doesn't crumble when it's served. This came out sweet, soft and slices beautifully!

This was the first time that I have tried your cornbread recipe. I made it to go with your sweet potato and black bean Chili recipe (also a first try), and my husband said it was the best Chili he'd ever tasted and that both the cornbread and Chili recipes were keepers. Congratulations on "testing well done"!

Shane, all I can say is this corn bread is better than any corn bread I’ve ever tasted! Thank you.

I just made this and it is SO delicious!! Very moist. I didn't know how to make aquafaba, so left it out. I just noticed you can substitute applesauce, but frankly, it was great without it. It is so moist and not too sweet. I cannot believe how good it is. Truly the best I have ever made. And it's healthy too. I saw a comment saying it's not healthy, but just use Whole Wheat Flour instead and I am a vegan so maple syrup is a great sweetener to use. I am now going to check out all your recipes. Thank you!!!!

Hi Shane! Tried this recipe today and loved it. Best cornbread I have ever made! My husband says it's the best cornbread he's ever had! And he's not wfpb! Thank you for sharing!

This is the only vegan cornbread I've ever made that was still edible the second day! THANK YOU!!!

This corn bread is legit. I've had to keep myself from eating all of it... but I'm slowly failing - one delicious bite at a time. This will now be my go-to cornbread recipe! It makes me excited to try your cornbread casserole recipe!

hey Shane, me again from Canada. I made the corn bread today and it’s the first cornbread that was moist and fluffy. I used oat flour as I’m GF. It was awesome. We are going to enjoy it with the potato soup we have in the instant pot. Keep those great recipes coming. Have you ever tried making pretzels? I’ve tried the different GF recipes and the raccoons out back wouldn’t eat them. Thanks again!!

I made this last night (with your chili) and it was so so good ! I have missed cornbread sooooo much -- and all the other vegan recipes I tried weren't worth having LOL This was FANTASTIC !! Thank you, Shane !

This is delicious cornbread, but mine turned out dense and flat. Do you think vital wheat gluten would help or maybe I just need to buy a new jar of baking powder.

I made this for my vegan husband and my nonvegan, just because it's vegan means it tastes bad, kids;) It is now my official cornbread recipe taking the place of my stand by that has been used 20+ years! Very moist and tastes delicious. The kiddos were pleasantly surprised and our church group did not even know it was vegan. Thank you for a great recipe!

Creamed corn worked out well! I think I'll try adding more nest time.

Excellent. Thank you for this wonderful recipe.

I'm absolutely thrilled with this recipe. I have cooked it twice and it is so tasty. Thanks so much.

I didn't have aquafaba, so I used the unsweetened applesauce. Very nice! Light. Not too sweet. It works well both savory and sweet.
I made it tonight to accompany black beans, sweet potato, and greens. It was so delicious that I'm planning a late dessert of cornbread with some warmed up stewed apples I have in the fridge.
This recipe is well worth your four years mastering a delicious cornbread! Thank you, and stay well.

This recipe is amazing! Much like many of your recipes this will become a regular in our house. We crumble it in our vegetable soup. It also refrigerates well.

Absolutely moist and delicious! Thanks for all your great recipes!

I made this last night. It was really tasty. And I loved that I could use the aquafaba! I actually used the aquafaba from a can of pinto beans (instead of chickpeas), but it seemed to work as it turned out perfectly. Another winner from Shaneandsimple.com.

Best cornbread recipe to date! I’m fussy about my cornbread but I love this recipe, I made it last night, quick &amp; easy like all of your recipes! I love to smother mine with honey 😁

This turned out very moist and raised really nicely. I only had white cornmeal so the color was more brown than yellow, but flavor didn't seem to e affected.

This came out perfect! The texture and the amount of sweetness was spot on! I've made this twice now and it's going to be my go to recipe for cornbread as everyone in the house loved it!

This recipe is the BEST vegan cornbread I've ever made, and I've made quite a few trying to find the perfect one.

We liked the flavor of this and when warm, it was quite good. About a 1/2 hour after it came out of the oven, it set up quite hard. Maybe I over-stirred it? Any thoughts? I made it as directed. Thanks!

YUM! My first ever cornbread made this morning before church and Hubby and I had a little bit afterwards. Letting it cool down then it's going to be wrapped and frozen for our Thanksgiving meal! On to the next recipe to prep - The Cream of Mushroom soup for the Green Bean casserole!

We were really wanting cornbread to go with African red bean stew, but I had no regular cornmeal so I used polenta instead. I added some frozen corn and because I didn’t want to open a can of garbanzos, I used a 1/2 cup of applesauce. It turned out great! Nice and moist!

I tried your chili recipe and it came our awesome.

I will try the corn bread recipe this weekend.🙏🤩

Hi, I'm going to make this tonight and I thought about adding a flax egg. Should I not do that? I think that I'll throw in some frozen corn kernels because I want to use them up! I'm sure these will be great in any case. Thanks.

So great and quick! Have made it 3 times since Thanksgiving since Hubby has raved about it. I made both the aquafaba and the applesauce versions. I bought some sweet corn to go into my next one for this weekend!

Oh, this is so good!!! I used the liquid from some great northern beans that I had to open for a seitan sausage recipe I was making, so figured I'd give it a try. Worked very well as the aquafaba. I baked in a cast-iron skillet for 25minutes and it was perfect. Thank you!

https://content.jwplatform.com/videos/AHOjvsP2.mp4

Delicious, sweet, and moist Easy Vegan Cornbread. It goes great with a bowl of vegan chili, baked beans, or just enjoy all by itself! It’s so easy to make. You only need 1 bowl, less than 10 ingredients, and about 30 minutes.

Easy Vegan Cornbread

My favorite vegan cornbread is the best everyday cornbread recipe that's easy to make and perfectly sweet, moist, and tender! 

FAVORITE VEGAN CORNBREAD

flour (spelt, unbleached all-purpose, 1-1 gluten-free flour)

organic sugar (pure cane white/brown

olive oil

lemon apple cider vinegar

Preheat oven to 400 degrees F. Lightly grease an 8 or 9-inch square baking pan.

Wet &amp; Sugar

In a medium bowl (or 2 cup measuring cup), mix together the milk, lemon juice, sugar, and oil, mix well. Set aside, stir occasionally, for 5 &#8211; 7 minutes.

In a large bowl, whisk together the cornmeal, flour, baking powder, and salt together.

When the oven is ready &#8211; pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.

Pour &amp; Bake

Pour batter into prepared baking dish. Place baking dish into the oven and bake for 25 minutes or until golden brown on top and the center is cooked through. Use a toothpick to test for doneness, should come out clean when stuck in the center. Once done, cool a few minutes before slicing and serving.

Serve

cornbread with vegan butter, homemade chia jam, on the side with chili, soups or stews.

Store

Wrap leftovers up tightly and store on the counter for up to 3 &#8211; 4 days. To keep longer, freeze baked cornbread for up to 2 &#8211; 3 months. Let thaw overnight in the refrigerator and heat up in the microwave or bake in a 300 degrees F oven for 10 minutes.

This was my first time making vegan corn bread and it was perfect! Thank you so much!

Wonderfully soft and delicious! My batter came out a tad thick, but it did not affect the taste or texture. I subbed oil for vegan butter and almond milk for soy milk. Will be a great dish to bring to thanksgiving

Wow-what amazing cornbread! We made it in muffin tins and they came out super moist and not crumbly at all. Can't wait to make it again!

This was so easy and delicious! I used my cast iron skillet, so it came out with a nice crunch on the outside and moist on the inside.

Enjoyed this excellent cornbread, added cheddar cheese as suggested.
This recipe will be in my regular rotation of meals; perhaps
with your recipe for maple baked beans next time. Thank-you.

Easy-to-make, fluffy, perfectly sweet vegan cornbread made with 10 ingredients. The perfect comforting side to soups and chilis, or to bake into croutons for salads or stuffing.

Perfect Vegan Cornbread

½ batches flax egg

lemon juice or apple cider vinegar

tsp baking soda

vegan butter, melted ((we like Earth Balance))

organic cane sugar sugar

Tbsp unsweetened applesauce

tsp sea salt

cornmeal

flour

Preheat oven to 350 degrees F (176 C) and grease an 8×8-inch baking dish (adjust number/size of baking dish if altering batch size).

Prepare flax egg in a small bowl and let set for a few minutes to achieve an &quot;eggy&quot; texture. Measure out almond milk, add lemon juice, and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.

To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce and flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.

Add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That&#039;s what you&#039;re going for.

Add batter to prepared dish(es) and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into center comes out clean.

Let rest in the baking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.

Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. It would be excellent with our 1-Pot Red Lentil Chili or Easy Instant Pot Chili (Vegan, Oil-Free).

https://www.youtube.com/watch?v=09y67bLdnVA

Easy-to-make, fluffy, perfectly sweet vegan cornbread made with 10 ingredients. The perfect comforting side to soups and chilis, or to bake into croutons for salads or stuffing.

Full Recipe: https://minimalistbaker.com/perfect-vegan-cornbread/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Perfect Vegan Cornbread | Minimalist Baker Recipes

Crumbly, perfect vegan cornbread that requires just 10 ingredients and less than 45 minutes. A classic, crumbly sweet cornbread perfect for just two! Easily multiplied for more servings.

Vegan Cornbread for 2

baking soda

butter

Tbsp unsweetened applesauce ((or sub melted butter))

sea salt

unbleached all-purpose flour

Preheat oven to 350 degrees F (176 C) and grease two small ramekins or two muffin tins (use fewer or more ramekins/tins as needed if altering batch size).

Prepare flax egg in a small bowl by combining flaxseed meal and water and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.

To a mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond buttermilk mixture and whisk vigorously again to combine.

Next add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.

Divide batter between greased ramekins or muffin tins (it may take up to three muffin tins, but my ramekins were large enough to fit just 2 // as original recipe is written // adjust as needed if altering batch size).

Bake for 28-35 minutes or until the edges are golden brown and a toothpick inserted into a center comes out clean.

Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.

Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with my 5 ingredient Sweet Potato Black Bean Chili.

Gluten free, vegan, allergy friendly &amp; top 8 free cornbread. No gluten free flour mixes needed. So good, it&#x27;s been on TV!

THE Best Top 8 Free Cornbread (GF, Vegan, Allergy Friendly)

milk of choice (we use rice)

apple cider vinegar

Tablespoon baking powder

sweet corn, undrained

Tablespoons coconut oil

applesauce

Preheat oven to 420.

Mix the vinegar with the milk, and set...

Mix the vinegar with the milk, and set aside.

Combine dry ingredients and mix very well.

In your blender, combine the oil, applesauce, and...

In your blender, combine the oil, applesauce, and corn. Pulse until it reaches your desired consistency. (I prefer mine totally smooth, but some prefer more of a rustic texture with the corn kernels more noticeable).

Then pour the wet (both the blender and...

Then pour the wet (both the blender and vinegar-milk mixture) into dry and mix until just mixed. Pour into a greased 8×8 dish and bake for about 25 minutes. Let cool at least 15 minutes before trying to cut, or it will crumble.

When sourdough and cornbread get together, they make some incredibly delicious babies! Golden homemade sourdough cornbread is a delectable combination of fluffy, moist, crumbly, a tiny bit gritty, and perfectly sweet. You&#x27;ve gotta try this! Vegan variations included.

Sourdough Cornbread Recipe (w/ vegan options)

all-purpose flour

tsp baking powder

milk

melted butter (or vegan butter alternative)

eggs, whisked (sub with flaxseed

honey

Ensure you sourdough starter is at peak activity. This usually involves feeding it at least once or twice several hours before using it. A sourdough starter is considered at peak activity when it is bubbling in its container, has more than doubled in size, is no longer expanding, but hasn’t yet started to fall back down and deflate.

First, combine all dry ingredients in a large mixing bowl. 

Next, add all of the wet ingredients. Use a whisk to stir and combine all of the ingredients into a batter, but avoid over-mixing. The batter should be semi-runny, like a thick pancake batter.

Cover the bowl of batter with damp tea towel, and leave it at room temperature for three to four hours (no more than 4). 

If you are baking the sourdough cornbread in a cast iron skillet, preheat the oven to 375°F. Place the skillet inside the oven while it preheats, warming up the skillet as well.

If you are using a standard rectangular baking pan preheat the oven to 400°F. Do not preheat your pan. 

Thoroughly coat your baking pan of choice with olive oil (and/or spray olive oil). Pour the fermented sourdough cornbread batter into the pre-heated hot cast iron skillet, or into another baking pan of choice. 

Bake for approximately 25 minutes, until the top of the sourdough cornbread is golden brown and a toothpick comes out clean when inserted in the middle.

Serve and enjoy! Store the leftover (completely cooled) cornbread in an airtight container (such as a tupperware) on the counter for a couple of days, but move it to the refrigerator thereafter.

This vegan cornbread is so convincing that your non-vegan friends and family won't know the difference! It's easy to make and incredibly delicious!

Skillet Cornbread

flaxseed

water

soymilk

vegetable or canola oil

Preheat your oven to 425 degrees F (232 degrees C). Spray a cast-iron skillet with cooking spray (or grease it with vegetable or canola oil). If you don&#39;t have a cast-iron skillet (Though, really, why don&#39;t you? They&#39;re awesome - cheap, heavy, naturally nonstick if you use them enough and take care of them. Go get one.), you can use an 8-inch square baking dish.

Bring the water to a boil in a small saucepan over high heat. Add the flaxseed, reduce to a simmer, and stir for three minutes, until you have a weird, gummy, smooth mass of stuff. It looks kind of gross - don&#39;t worry. Set aside.

Stir together the flour, cornmeal, sugar, baking powder, and salt in a medium mixing bowl.

Add the soymilk, oil, and flaxseed gunk to the dry ingredients. Stir until just combined - don&#39;t over mix.

Put everything in the skillet. Bake for around 20 minutes, until a toothpick inserted in the center comes out clean.

Let the cornbread cool in the pan for a few minutes, then remove it from the pan and let it cool on a wire rack for around ten minutes.

Although vegan cornbread goes perfect with chili, cornbread is wonderful as a side dish salads,  soups, or alone as a breakfast treat! And we love this oil-free cornbread for Thanksgiving!

Vegan Oil-Free Cornbread

organic cornmeal

whole wheat flour

Tablespoons sugar plus 2 Tablespoons brown sugar

vanilla soy milk

all-natural organic applesauce (no sugar added)

Preheat oven to 400 degrees.

I use a round silicone cake pan for...

I use a round silicone cake pan for cake-like wedges of cornbread.

You can also use a silicone mini muffin...

You can also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour.

You do not need to use spray oil...

You do not need to use spray oil or any other oil for non-sticking.

You can also use an 8x8 silicone square...

You can also use an 8x8 silicone square pan.

In a large mixing bowl, combine the cornmeal,...

In a large mixing bowl, combine the cornmeal, flour, sugar, and baking powder; stir.

Add the soy milk, applesauce, and maple syrup...

Add the soy milk, applesauce, and maple syrup and whisk to combine.

Pour batter into mini muffin tin using a...

Pour batter into mini muffin tin using a 1/3 cup measuring cup to avoid overfilling.

Place pan on the middle rack in the...

Place pan on the middle rack in the oven and bake for 10-15 minutes.

Remove from oven and place on a wire...

Remove from oven and place on a wire rack to cool.

Cool briefly before removing from pan.

Serve warm or at room temperature.

I serve vegan cornbread with chili, soups, and...

I serve vegan cornbread with chili, soups, and salads, and sometimes, I like it for breakfast with a cup of hot tea.

This moist vegan cornbread, spiked with green chile peppers, is an ideal companion to bean dishes, stews, and other hearty fare.

Top 18 vegan cornbread recipes from across the web

The most viewed vegan cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Best Vegan Cornbread

The Best Vegan Cornbread Recipe

FAVORITE VEGAN CORNBREAD

Perfect Vegan Cornbread

Vegan Cornbread for 2

THE Best Top 8 Free Cornbread (GF, ...

Sourdough Cornbread Recipe (w/ vega...

Skillet Cornbread

Vegan Oil-Free Cornbread

Green Chile Cornbread

Healthy Cornbread

The Best Vegan Cornbread

Perfect Cornbread Recipe

Vegan Cornbread Recipe Gluten-free

Gluten-Free Vegan Cornbread

Pumpkin Dairy Free Cornbread

Receta de Pan de Elote

The Best Vegan Cornbread

Top 18 vegan cornbread recipes from across the web

The most viewed vegan cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Best Vegan Cornbread

The Best Vegan Cornbread Recipe

FAVORITE VEGAN CORNBREAD

Perfect Vegan Cornbread

Vegan Cornbread for 2

THE Best Top 8 Free Cornbread (GF, ...

Sourdough Cornbread Recipe (w/ vega...

Skillet Cornbread

Vegan Oil-Free Cornbread

Green Chile Cornbread

Healthy Cornbread

The Best Vegan Cornbread

Perfect Cornbread Recipe

Vegan Cornbread Recipe Gluten-free

Gluten-Free Vegan Cornbread

Pumpkin Dairy Free Cornbread

Receta de Pan de Elote

The Best Vegan Cornbread

The most viewed vegan cornbread recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine