This vegan cornbread, so rich in texture and taste, is a great compliment to almost any meal.
Long before I became a vegan, I was a bit of a cornbread snob. I would only eat it if it was moist, flavorful and with some good texture. Let’s admit it, too often cornbread can be dry and bland, merely a good vehicle for butter or jam! That wasn’t good enough for me.
Ingredients Matter
Years ago, I discovered that the secret to a good cornbread (including vegan cornbread) is using a good quality, medium grind, corn meal. I usually get mine in bulk at a local food co-op, but Bob’s Red Mill* has a excellent medium grind corn meal that I have used many times*. That being said, if all you have is fine corn meal, don’t worry, there is no adjustment to the recipe, but the texture will be lighter and cakier (is that a word?). In that case you will need to keep an eye on it for the last 5-10 minutes of cooking. When the edges and top start to get golden, pull it out and let it just sit in the pan for the remaining cook time. You will still have delicious vegan cornbread! * this is not a sponsored post, we just think Bob’s Red Mill makes great products!
Quality flour and corn meal is essential
Vegan Cornbread Doesn’t Mean Compromise
My goal as a vegan cook is to make no compromises when it comes to recipes. I want to find, or create, recipes that offer all the taste and texture of the non-vegan versions, but offer a healthier and cruelty-free alternative. After many attempts, I have a cornbread recipe that my family insists is the best one yet, even better than any non-vegan cornbread I have made in the past. I don’t miss for a minute the buttermilk or eggs that I once thought was essential to a proper moist cornbread. I think it’s even better when I use organic corn meal and flour. It becomes simply irresistible!
Pouring the vegan cornbread batter into our favorite cast iron pan. Quick! Get it to the oven!
Make it Your Way
The recipe is also quite versatile. I cook it in an 8×8 glass pan or in my cast iron frying pan (in the oven). It also works well as the top layer of some casseroles I throw together. It can cook for a longer time (like 5 minutes) at 375 if there are other things in the oven that can’t handle the 400 degrees. Again, it is done when the edges and top start to get golden.
Georgia is an unpretentious foodie who, at 50, transitioned from a vegetarian diet to a whole foods plant based diet and is loving it. She works as a nurse, plays as a quilter, loves to run, hates to race.
She thinks dogs are actually angels (in dog suits).
Sounds great but can flour be replaced with gluten free flour like rice,sorghum, or Bob’s red mill 1 to 1 gluten free flour for wheat allergy.? Thank you for your reply.
Hi Catherine,
Our daughter is very sensitive to gluten, so we understand looking for a solution. I have tried it several times but haven’t been happy enough, yet, to publish an alternative on the blog.
However, my most successful gluten-free attempt has been with the Bob’s Red Mill 1:1, as you suggest. I found it was a little crumbly, but the flavor was good.
Thanks for the challenge to revisit making a gluten-free version of the cornbread.
🙂
Superbe!!! I added 1 ear of corn & 1 ts of chili powder and granulated garlic & 3/4 C of cheddar. Wow!!! I know it’s not vegan anymore but it’s delicious. I’m allergic to eggs so this recipe is perfect for me. Thank you!
I love cornbread so much! Well all bread, but the slightly sweet slightly savory flavor of cornbread is so very lovely! And this appears to have the perfect texture! I love the medium grind bobs red mill too in my banana cornbread, it has that ideal bumbly-ness. You guys are so good at the classic recipes, making them simple and vegan but not obviously so 🙂
Hi! Could I make this as muffins? Thanks!
Hi Angela,
Yes, of course! Just keep an eye on the “done-ness” as it might take a little less time to cook.
Enjoy!
Peace, Georgia
Sounds great but can flour be replaced with gluten free flour like rice,sorghum, or Bob’s red mill 1 to 1 gluten free flour for wheat allergy.? Thank you for your reply.
Hi Catherine,
Our daughter is very sensitive to gluten, so we understand looking for a solution. I have tried it several times but haven’t been happy enough, yet, to publish an alternative on the blog.
However, my most successful gluten-free attempt has been with the Bob’s Red Mill 1:1, as you suggest. I found it was a little crumbly, but the flavor was good.
Thanks for the challenge to revisit making a gluten-free version of the cornbread.
🙂
Peace, Georgia
I’ve been making this cornbread for the last few months and it’s so good! I love it with a little jam in the middle
Hi Cristina,
Thats wonderful! thank you so much for coming back to the blog to let us know. 🙂
Peace, Georgia
Superbe!!! I added 1 ear of corn & 1 ts of chili powder and granulated garlic & 3/4 C of cheddar. Wow!!! I know it’s not vegan anymore but it’s delicious. I’m allergic to eggs so this recipe is perfect for me. Thank you!
Hi Marijo, glad you liked it, but the addition of cheese makes us sad.
🙁
Flax seeds over chia!
I love cornbread so much! Well all bread, but the slightly sweet slightly savory flavor of cornbread is so very lovely! And this appears to have the perfect texture! I love the medium grind bobs red mill too in my banana cornbread, it has that ideal bumbly-ness. You guys are so good at the classic recipes, making them simple and vegan but not obviously so 🙂
Natalie!
What a sweet thing to say and it’s exactly what we are trying to do. 🙂
Thank you so much for the encouragement!
G&G