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.
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.
(by the way, it’s wonderful with Baked Beans!)
Vegan cornbread, fresh and warm from the oven with some marmalade – mmm!
The best cornbread you have ever had (and it’s vegan, too)!
- 1 cup medium grind corn meal
- 1 cup all purpose flour
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1 cup almond milk (or alternative)
- 1/4 cup agave
- 1 chia egg (1 tbs ground chia seeds mixed with 3 tbs water)
- 3 tbs vegetable oil
- 1 tbs apple cider vinegar
- Preheat the oven to 400 degrees
- Prepare the chia egg and set aside
- Lightly spray oil your pan
- Combine dry ingredients
- Separately combine the wet ingredients EXCEPT for the vinegar, making sure the chia egg is well distributed
- Combine the wet and dry ingredients well then add the vinegar, blend well and without wasting any time, get it into the pan and then the oven
- Cook for 20 minutes
- Serve warm or at room temp
- Wrap up or cover any left overs (if there are any).