Learn how your comment data is processed. You think I could just swap out the soy milk for pineapple juice? Melt the coconut oil, then pour both the almond milk and coconut oil into the dry ingredients. Nope just mix with water and let it sit for a few min :). This new and improved … Did you make day of or day before? It was JUST like the nostalgic taste, but even better. 2. These Pumpkin Cornbread Muffins are an upgrade to the (already ideal) buttery and fluffy cornbread we all know and love. Anyone know if this can be made with Stevia or maple syrup substitution for the sugar? Subscribe for free weekly recipes & more! Next add almond milk mixture and whisk vigorously again to combine. I took it out and mixed in baking soda and it still cooked perfectly in 30 minutes! And thanks for egg substitute recipe. And……… I just saw that you HAVE a GF cornbread recipe! So good and turned out great! Is there a substitute for the flax egg? I had to make another batch because the first one disappeared before I could bring it to my meeting. Keywords: Cornbread Recipe, Vegan Cornbread, Vegan Cornbread Recipe, Tag @acouplecooks on Instagram and hashtag it #acouplecooks. Hmm, that isn’t normal. This recipe is very easy to make and pretty impossible to screw up. This is great! xo, Thee best vegan cornbread (correction- the best cornbread period) recipe I’ve made! Smart! XOXO. This is the best cornbread I have ever had, vegan or nonvegan. I’m sure it will be dreamy, along with all the other concoctions i’ve tried of yours. Good, but way too sweet. I’m confused. Made this exactly and it was PERFECT! Yummiest cornbread EVER. Finally made this to put on top of the Super Thickness Three Bean Chili. Amazing. Just let it thaw gradually at room temp before serving! It was sweet and tender and was the perfect balance with the salty, spicy chili I made. Aside from making it less sweet (which is my preference to), did you feel that using half the amount of sugar affected the final product in anyway? Pour into dry ingredients along with the melted vegan butter and mix until smooth. Happy cooking xo. Hi! Use half of sugar and all good! Another tasty vegan quick bread? I used GF stone ground/whole grain cornmeal! :). Happy Thanksgiving! Spoken like a Southerner! Aw, we’re so glad you enjoy this recipe, Ardra! The perfect comforting side to soups and chilis, or to bake into croutons for salads or stuffing. YUM! Thank you! I made this today with a couple of adjustments including medium grind cornmeal, whole wheat flour and 1/4 cup of dark brown sugar. A new favorite! hi I would love to have that three bean chili recipe… ;-). Just letting you know spelt flour is not gluten free as it made from wheat. Cut into 16 squares and serve. I have made this so many times and always sub milk with whatever plant milk I have at the time. Thanks for sharing, Nicole! My vegan daughter showed it to me and I make it whenever I want cornbread. I cannot use oils or butter, is there anything else I can use instead? Thanks so much for sharing! Made it tonight and it went perfectly with our red beans over steamed broccoli – Delish!! Hello! This will be my go to recipe from now on!! We’re so glad you enjoyed it, Jessie! I love this recipe! Hi – Can this be made ahead of time and frozen? I made these today my family vegan and non went crazy over them didn’t get to take a photo I also made them into muffins but such a great recipe thank you!! It tastes great, but it didn’t fluff up in the oven at all. I had one of my kids help make it and it was easy enough for her. Thanks so much for sharing! Can some of the sugar be substituted? You could definitely reduce it a bit! Jalapeno Chili Cornbread Casserole is an easy vegan comfort food casserole recipe with a quick jalapeño cheddar cornbread crust baked on top! Don’t tell his mother, though :-) Thank you for another wonderful recipe! Once baked, it can be frozen for up to 1 month. I took this recipe word-for-word off the about.com website. Here is everything you will need, plus a few tips and suggestions for the best vegan cornbread: Flour: Use a ratio of 1 to 1 yellow corn meal and flour is best for the ultimate cornbread … Hope that helps! Hi Barbara, so glad to hear you are enjoying this recipe! I don’t think it would work, it would probably be too moist! IT IS AMAZING! Finally, I put it in the hot oven for 3 minutes before realizing I forgot the baking soda. I made as muffins and they worked great. Thanks for sharing your recipe changes, Karen! This is the BEST cornbread. Preheat the oven to 375 degrees F. Add 1 to 2 tablespoons of the butter substitute to a 9-inch cast-iron skillet and place the skillet in the hot oven for 10 minutes. Thanks so much for the lovely review, Kyle! In a large bowl whisk together the cornmeal, flour, baking powder, baking soda, and salt. in this recipe. Thank you now I see it. i’m wondering if creamed corn can be added – it actually doesn’t have cream :). 1 Tablespoon baking powder. First time making this recipe – phenomenal! What’s not to love? Will definitely make again. Here’s what makes this vegan cornbread recipe the best around: It’s got the optimal thickness (2 inches). We’re so glad you enjoy it, Lena! It bakes consistently and has an excellent flavor! Every time we have legumes, my husband makes cornbread from his grandmother’s recipe – heavy on the eggs, butter and buttermilk. I guess I didn’t realize it could lose its efficacy like that. You can definitely freeze leftovers! I didn’t have any applesauce so I left that out and I added 1 chopped jalapeño to the batter. Oil-Free. We have made it SO MANY TIMES and it is consistently a struggle not to eat the whole pan in one sitting. Thanks! it turned out PERFECT!! Will definitely be making again. I’ll make sure to try it today :), Hello Sonja, Thank you for this recipe. Excellent!! This is the best cornbread I’ve ever had. What am I doing wrong here? This will be my go-recipe for life. Pour the corn mixture into your prepared baking dish. John December 1, 2020. I doubled the recipe and baked in a 9 x 12 pan. I forgot the baking powder too because the recipe description actually never calls for it and I didn’t double check that I had used all the listed ingredients. ), but a few thoughts; I only used 1/8 cup of sugar (instead of 1/2) and think it’s perfectly sweet; I also didn’t have applesauce so left that out. Moist, light and flavorful – perfect to go with my black bean soup. Everyone loved it. Did you by chance leave out or use expired leavening agents? I made it twice during the holidays as a base for cornbread dressing and just made it tonight to go with chili. Hi! I showed all my friends and family and they couldn’t believe it was vegan! I used real egg and halved the sugar. This fabulous vegan cornbread stuffing gluten-free, vegan is not only flavorful but it is also gluten-free. This is now my go to cornbread recipe. Thank you so much dana! This post may contain Amazon affiliate links. Store in the freezer to keep longer. How Alex and I have lived this long without a go-to cornbread recipe, I’m not sure. Pour into the prepared pan. I used lemon juice to curdle freshly made almond milk. Add the almond milk and stir just long enough to combine. This was very loved by my family. I have made so many of your recipes and this one in particular is exceptionally yummy!!! Thank you for caring and sharing. -sub soy milk for almond milk Does the same go for all the other ingredients with the parenthesis after? (it made 9 muffins fyi) A Couple Cooks has been featured on the TODAY Show, and in numerous national print and online publications, including Washington Post, Huffington Post, Food & Wine, and Bon Appetit. Hi! :D. Hi Alejandro, we don’t have that measurement, unfortunately. Thanks for the recipe. I will use vegan sour cream. Full of fall flavor & perfectly sweet, they make a delicious side or breakfast. Skillet cornbread, baked in the oven in a cast iron skillet, is a traditional Southern favorite. Add the dry ingredients to a large bowl (all-purpose flour, yellow cornmeal or polenta, sugar, salt, baking soda, and baking powder). Thanks. On my desktop, an Unformatted page loads but on my phone the page won’t load at all and I get an error that says “the page didn’t fully load so you still want to print”. So light and absolutely delicious. I do better with a hard copy in front of me, I’m a little old school that way ;) xo. Best cornbread! Happy New Year! Hello, would it be possible to substitute aquafaba for the flax egg? This was delicious! If it helps, I’m gluten free and prefer this recipe! Will make these again for sure…. I have cubed it and tried to bake the cubes but they just turn into doughy hockey pucks. Vegan gluten-free cornbread is moist, fluffy and mildly sweet. And it's ready in 30 min! Thanks so much! I used an extra 1 Tbsp applesauce, 3 Tbsp unsweetened soy milk, and added 1 tsp baking powder. Super delicious and will definitely make again. The first two are easy to swap out–use a vegan butter and a plant based milk. If you put sugar in it, is NOT cornbread. This recipe is a home run! I am making this tonight along with my vegan chili for our vegan kiddos – your recipes are the best, and i really appreciate the wonderful, colorful, flavorful write-ups, descriptions, backdrop to the beautiful food. Only thing was a slight taste of baking soda, but still worth making and enjoying. I had 7 mini muffins from the left over batter and I Can’t stop eating them! GLUTEN-FREE VEGAN CORNBREAD INGREDIENTS Gluten-Free Flour Blend – GF flour blends made to mimic baking with regular all-purpose wheat flour can vary from brand to brand. Thanks so much for being my go to for recipes! Hello! This is the most excellent recipe! We’re so glad you enjoy it, Amie! Easy Vegan Cornbread Recipe. You can add it or leave it out. I don’t think it took away from the final product. I’m planning to make them for a vegan babyshower and wanted to make muffins! Made this recipe tonight tonight to pair with your 1 pot red lentil chilli. One of the reasons we love this vegan cornbread is because it goes with just about everything! Turned out amazing! Would this work with coconut milk? The two of us nearly took down the whole batch (1x the recipe) so I might double it the next time I make this. Next add salt, cornmeal, flour and stir with a spoon until just incorporated. Tried this on a whim and it turned out so well. I don’t know why I thought this was so hilarious. I would love to make this corn bread recipe. I used aquafaba for the “egg” as I didn’t have flax meal and it worked out perfectly. This is a lovely corn CAKE. This was soooo good! It was great in the dressing, though. Cornbread and carrots seasoned with onion, celery, sage, thyme, and rosemary will make this homemade cornbread stuffing recipe a huge hit at your Thanksgiving or Christmas dinner. I did use chickpea flour (see other comment – ! I mixed maple syrup with some softened earth balance and it made it even more delicious. The batter was a bit on the sweet side, but after baking, the sweetness mellowed out, and it’s wonderful. I needed the full cook time but added defrosted corn so that might have added moisture. Ingredients You’ll Need. The batter was very thick, so I added a little extra unsweetened almond milk. You can also. This crowd-pleasing gluten-free vegan cornbread has a crisp crust and a soft, dense inside, and uses almond or soy milk instead of dairy. I try to stay away from white flour…would almond flour be ok, do you think…? Sooooooo good! Hi the three bean recipe is actually from Minimalist Baker’s cookbook!! I would definitely make it again!” -Lisa, “We thought it was really good and ate it with your. Perfection. Thank you, I’m excited to make this! I might also cut the sugar a bit when I make it for chili, but those are just items of preference. Thank you! It came out perfect and delicious! Is it 3/4 cup almond milk or 3/4 cup + 1 TBS? Published on Oct. 14, 2014 and updated Oct. 21, 2019. And it was still good. Thanks for sharing your changes, Carol! xo. This vegan cornbread recipe is easy to make and can be thrown together in about an hour. Thanks! Thank you for this recipe :), One extra large egg or two small ones. I added in 1/2 tsp baking powder, and I sifted both leaveners into the dry ingredients instead of mixing the bicarb with the milk (because I’m too stubborn to follow a recipe I guess.) Vegan Peppermint Brownies If you’ve tried this healthy-ish feel good Vegan Cornbread recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! Hi Jeff! The sweetness worked really well with the chili as well as by itself! I swapped about half the sugar for honey and it complemented the flavors super well. Overall, a tasty recipe (!! You do the homework and it shows! Thank you! So glad you enjoyed it, Erica! Can I sub with coconut milk? I’ve never used that for baking but I know on the package it does say you can. My go-to cornbread from now on for sure :). I just made one batch of this, and it is so delicious that I’m about to make another! You have saved us!! I have made this twice and it was the bomb with all my friends who aren’t GF or vegan. I’m having issues with it on all recipes from this site but it used to work for me. Every region has its histories and preferences but I agree – no sugar- however, the recipe IS THE BEST and my non-vegans love it, too. Currently making my third batch. Maybe I’m lucky, or maybe this is my favorite fool-proof baking recipe ever! Thanks so much for sharing! This will definitely be in the regular rotation with soup/stews this fall and winter. It was delicious. Anyway, so good! Is anyone else having trouble getting the printer friendly button to work? Whisk together the almond milk and apple cider vinegar in a liquid measuring cup. You know, the baking soda may have been a little long in the tooth now that you mention it. Moist, fluffy, sweet. What’s the texture supposed to be like? So glad you both enjoyed it! I made it with vegan chili and the paring was amazing and I also had some as a desert with some vegan butter and maple syrup. Bake 20 - 25 minutes until a toothpick inserted into the center comes out clean. Made with sweetened oat milk so I cut the sugar to a scant 1/4 cup. -sub oil and pumpkin puree for vegan butter (2 tbsp oil * 4 tbsp pumpkin puree) Can I use just the dry ingredients of this cornbread in place of the regular mix? Preheat the oven to 400 degrees F and lightly grease a 8 x 8 pan, or a 9 inch round cake pan. This looks amazing! Hi Holly, try mixing just a little bit more next time. The only adjustment I might make next time would be to add some mashed sweet corn. You have outdone yourself Dana. Just plain cane/granulated sugar works great! I use soymilk instead of almond because of an allergy. ok, thanks! The baking soda is added in the first step rather than in the dry ingredients as you may be used to in other recipes, so that might be why it seems to be hiding. Made it EXACTLY as written and it was fantastic! This makes a great addition to any Mexican style meal … This is what I call a balance recipe! I made a double recipe of this today. It’s just SO good. So good! I tested and used the King Arthur measure for measure gluten-free flour in this recipe. Add the liquid ingredients to the bowl (melted vegan butter or … He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. could I use corn flour instead of all purpose flour? I used whole wheat flour because thats all I had and I am in love. My favorite vegan cornbread is the best everyday cornbread recipe that's easy to make and perfectly sweet, moist, and tender! Thanks for the most excellent recipe! That really helps me as we are also gluten free. Do you guys like cornbread? It still had great texture and taste and also cooked through just fine. I have been looking for a vegan cornbread, this sounds wonderful! Baked in an 11” pie dish for 28 mins since I don’t have an 8×8 pan. The perfect pair for soups and chilis, Thanksgiving dinner, or even a delicious snack with a pat of dairy-free Everyone loved it. Bake in your preheated oven for 18-22 minutes, or until a toothpick inserted in the middle comes out clean. I definitely recommend purchasing it. It will look thin and somewhat lumpy. :) Can leftovers be stored in the freezer? Best Chicken Salad Recipe | easy and healthy; Easy Vegan Cornbread Dressing recipe!! Thanks so much for the lovely review! Thanks for sharing! Easy Vegan Cornbread Dressing recipe!! In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder and stir. This corn bread has just the right amount of sweetness & yummy texture to make it worth the effort of whipping it up. I actually think a bit more salt might be nice. Okay so only just realising that the flax egg mixture is a separate one from the almond milk one. This time I had a mini me come through and eat the last of the applesauce so I had to make I would love to hear about 10 Minutes to mix up and baked to perfection. I did end up using half the sugar (1/3 cup) and swapped out the almond milk for coconut milk, and it still turned out great :) Thanks for this recipe! I also used 1/2 cup all purpose whole wheat + 1/4 cup AP white, so seems this is a pretty flexible recipe ? 1/4 cup all-natural organic applesauce (no sugar added) 1/4 cup pure maple syrup or agave (I used maple syrup) We are glad you enjoyed the recipe :D. Obviously I meant a teaspoon of sugar is what I used. I didn’t have applesauce, so I added 1 tablespoon of canola oil, as another reviewer had recommended. I did end up cutting the sugar to 1/3 cup and I think it still tastes sweet – plus my fam loves topping it with honey and butter ;) I’ve made it several times and always a hit! soft, flavorful, moist. I like to limit my sugar intake. My inner child is doing the happy dance at this recipe. Substituted cashew milk for almond, olive oil spread for coconut oil and used 1/2 cup sugar. Made this with a GF blend of 60 grams whole grain/stone ground Millet flour and 50 grams stone ground white rice flour. Dried herbs, thyme, sage, rosemary – you can use fresh herbs instead. Home/Vegan Recipes/ Vegan Cornbread Stuffing Recipe. This recipe is very easy to make them from scratch and are an excellent addition Will keep in an airtight container for up to a couple days. I just use bob’s red mill all purpose flour :) FYI: makes 8 muffins at 1/2c for each, baked for 25-28 minutes. ; Southwest Cornbread Casserole – add 1/2 cup of chopped onions, peppers of choice plus 2 tsp of taco seasoning. I’ve made vegan cornbread before and it turns out really bland, but this was sweet and savory and really delicious! Gluten-Free Flour Blend – GF flour blends made to mimic baking with regular all-purpose wheat flour can vary from brand to brand. Prepare flax egg in a small bowl and let set for a few minutes to achieve an “eggy” texture. It’s also stays well in a sealed container at room temperature for up to 5 days. This came out Amazing! Delicious. This is seriously the BEST Vegan Cornbread recipe and so easy to make. I also substituted olive oil for the vegan butter because I have to eliminate saturated fats from my diet (doctor’s orders), but otherwise everything else was as called for. In another bowl whisk together the flour, cornmeal, baking powder and salt. Question: Is there any way I can sub the butter for a healthier alternative? Definitely recommend that people trying the recipe go with 1/4 or less of a cup. Hello Sherri, Thank You for this alteration! This is absolutely a fantastic recipe. I made this as muffins! But I found locally ground cornmeal at my grocery store and figured I’d have another go and search for yet another recipe to try. I made it for two different families this week and they couldn’t believe it’s vegan. I also used parchment paper instead of oiling the pan. We’re so glad you enjoyed it, Allison! I didn’t have any apple sauce, so I used olive oil instead. Thank you! Vegan cornbread is very simple to make. Then add baking soda and stir once more. This is a super quick and easy vegan cornbread recipe using self-rising cornmeal instead of fresh corn to cut down on the preparation time. You can serve cornbread with chili or our Roasted Tomato Basil Soup.. It’s like a dessert bread and even then it’s sweet. Is there a sub for the vegan butter, olive oil or coconut oil perhaps? I also made this into muffins for ease and took about 20-22 min to bake in my gas stove. This cornbread is beyond lovely. Hated to share it! Perfect buttery cornbread muffins with the right amount of sweetness. Next time I think I’ll use less sugar as it was a bit too sweet for me, but that’s personal preference hey ? You may not have thought cornbread was life changing…until now. Can a real egg be substituted for the flax egg? Great! This is my go-to cornbread recipe. DIRECTIONS. Going to reduce the sugar even more and make them savory next time with some of our great NM green chili. I also cut the sugar, adding just 1/4 cup, which worked well for my purposes. So good! Thanks :). It’s moist and fluffy and not overly sweet. and I used coconut sugar which made the cornbread too dark. This was better than the non-vegan cornbread recipes I've tried - … So storage at room temperature is recommended! We’re so glad you enjoyed it, Deborah! Thank you for a super easy and impressive corn bread recipe! How To Make Homemade Vegan Cornbread: Here is how to make this recipe and I'll show you will step-by-step instructions below. I just got confused reading plus one, as original recipe is written. You can refrigerate it, but this makes it dry and it loses a lot of moisture. I made this a couple of days ago to use in a veganized version of my mother in law’s southern cornbread dressing for Thanksgiving today. I missed the wonderful description you usually provide on this recipe btw – but it’s the first, so no biggy. Also allergic to cashews. Do you have a cast iron skillet yet? Here’s what they had to say: Because this recipe is a such an easy baking recipe, there aren’t too many tips to keep in mind. Is that normal? Whoop! Notify me of followup comments via e-mail. Say hello to your new favorite cornbread. We haven’t tried and can’t say for sure, but I am not sure it would work since there’s no gluten in corn flour, so it would be very flat and dense. Then prepare … I didn’t have cornmeal so I pulsed some grits in the food processor — cornbread turned out a little crunchy but still great. This recipe is a home run! Made this for the first time tonight, paired with chili…. It has a little less “cornbread” color than some of the mixes I’ve used in the past, but that’s not necessarily a bad thing! Vegan corn pudding is a perfect, versatile side dish for holidays and family meals. My non-vegan husband was disappointed that there was no leftover pieces of cornbread because This recipe is easy, requiring just 10 basic ingredients.Plus, it’s extremely simple if you know how to turn on a hand mixer and whip up egg whites. I made these last night and the flavor is great! Jalapeño Cornbread Recipe - This easy vegan cornbread recipe is a little sweet, a little spicy, and completely delicious! This vegan cornbread is adapted from an earlier cornbread recipe I published a couple of years ago. I combined them all together :( will this affect my baking? Hi! But here are a few things of note: Another great thing about this vegan cornbread is that it saves well! Let cool for at least … Ingredients For Cornbread Stuffing (Gluten-Free, Vegan) Gluten-Free Vegan Cornbread – my homemade cornbread recipe is amazing, perfect for making this cornbread stuffing recipe. Thanks for making food everyone always enjoys. I’m from the south, so I grew up on cornbread. Stir the dry ingredients We are glad to hear that you’re enjoying all of our recipes :D. Did not rise at all. I NEEDED cornbread to go with some homemade vegan chili and so, of course, I dialed into your website and this recipe did not disappoint! 100% good and tasty. Vegan Cornbread! I made it into muffins, and wow! Definitely my new go to cornbread recipe. As Alex and I were testing out this vegan cornbread recipe, I snuck some batter, for old times sake. I’ve been trying for so long to make a (non vegan) moist cornbread and couldn’t achieve it. I would probably double for that size, yes! LOL. Place a 12-inch cast iron pan in the oven and preheat to 425 degrees. Just one bowl, 7- 8 ingredients, stir, pour into pan, bake, done. , Kyle even then it ’ s perfectly sweet, delicious golden crust light. Daughter showed it to make it more festive keep in an 11 ” pie dish 28! Chunks of uncooked flour my hand at a vegan version as well either of uses. 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