Best Vegan Cornbread Recipes

MOIST, SWEET VEGAN CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
• Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
• Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

VEGAN AGAVE CORNBREAD MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
• Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
• Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

MOIST VEGAN CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
• Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
• Mix cornmeal, flour, baking powder, and salt together in a bowl.
• Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

GLUTEN-FREE VEGAN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
• Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

MAPLE SYRUP CORNBREAD (VEGAN)

Steps:

• Stir wet ingredients together.
• In another bowl, whisk together dry ingredients.
• Mix wet and dry together.
• Pour into a greased 9x9 square pan.
• Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

MOIST VEGAN CORNBREAD

Steps:

• Heat oven to 350 degrees.
• Stir first three ingredients together.
• In another bowl whisk together the flour, cornmeal, baking powder and salt. Regular salt will work as well.
• Mix wet and dry ingredients together and pour into a greased 9x9 square pan. Bake for 35 minutes at 350 (or in miniloaf or muffin pans for about 25 minutes), until tester comes out clean.

VEGAN JALAPENO CORNBREAD IN THE AIR FRYER

Steps:

• Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
• Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
• Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
• Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

CARROT CORNBREAD (VEGAN)

Steps:

• Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
• In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
• In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
• Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
• Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
• Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
• Turn the loaf right side up & let it cool to room temperature before slicing & serving.

VEGAN CORNBREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.
• Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CORNBREAD HEAVEN (VEGAN, GLUTEN FREE)

Steps:

• Finely chop the almonds, the add them (dry) to a blender. Blend until a fine meal consistency. Add the water and blend until smooth. Do not strain.
• In a glass baking bowl or cassarole dish, combine all dry ingredients. Blend well.
• Add the heavy almond milk mixture from the blender to the bowl of dry ingredients. Blend well.
• Bake at 400 deg F, 12-15 minutes, until golden on top. (No need to preheat or grease anything.).

VEGAN CORNBREAD (WITH SPELT FLOUR)

Steps:

• Preheat oven to 350 degrees.
• Grease a 2 quart casserole dish.
• Mix wet and dry ingredients separately, then combine until just mixed.
• Pour into casserole dish, and bake approximately 22 minutes.
• Best served hot out of the oven!

CLASSIC VEGAN SKILLET CORNBREAD

Steps:

• 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.
• While the skillet heats in the oven, whisk together the cornmeal, flour, sugar, baking powder and sea salt in a large bowl until well combined. Whisk together the soy milk, oil and egg substitute in a medium bowl, then add it to the flour mixture and stir until all of the dry mixture is incorporated into the wet (some small lumps are okay).
• Remove the skillet from the oven and tilt the pan to coat the bottom and sides with the melted butter substitute. Use a rubber spatula to transfer the batter to the skillet, spreading it out into an even layer. Bake until a cake tester inserted into the center of the cornbread comes out clean, 20 to 25 minutes. Set aside to cool for a few minutes before slicing into wedges and serving with butter substitute and agave syrup.

WHOLE WHEAT VEGAN CORNBREAD

Steps:

• Grease a 9x9" pan and set aside.
• Preheat oven to 425 degrees (F).
• In small bowl, mix almond milk and vinegar.
• Add all dry ingredients to large bowl and stir well.
• Add milk & vinegar mixture, as well as oil to the dry ingredients and stir just until ingredients are mixed together.
• Pour mixture into baking pan.
• Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

SWEET & SALTY VEGAN CORNBREAD

Steps:

• Preheat oven to 425°F.
• Combine soymilk and vinegar and let stand.
• Mix dry ingredients in a large bowl.
• Add the soymilk mixture and the oil, and stir until just blended.
• Spread the batter into a nonstick or lightly oil-sprayed 9-inch square baking dish, and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
• Serve hot.

CORNBREAD (EGG-FREE/VEGAN)

Steps:

• Preheat oven to 375 degrees.
• Grease an 8" or 9" square pan.
• Combine the dry ingredients--cornmeal, flour, sugar, baking powder, baking soda, and salt.
• Stir in the wet ingredients--milk, oil, vinegar, and corn syrup.
• Pour batter into pan.
• Bake for 20 minutes or until the sides begin to pull away from the edge of the pan and wooden toothpick inserted in center comes out clean.

VEGAN JALAPEñO CORNBREAD RING RECIPE BY TASTY

Steps:

• Set a rack in the lower third of the oven. Preheat the oven to 350°F (180°C).
• In a medium bowl, whisk together the non-dairy milk and lemon juice. Set aside for at least 10 minutes--this will create a vegan buttermilk substitute.
• In a large bowl, combine the cornmeal, flour, salt, sugar, baking powder and diced jalapeño.
• Add the non-dairy milk mixture, creamed corn, and vegetable oil to the dry ingredients and beat with an electric hand mixer until fully combined.
• Grease a 12-cup bundt pan with nonstick spray. Transfer the batter to the pan.
• Bake the cornbread on the lower oven rack for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Let the bread cool in the pan for 10 minutes before inverting onto a wire rack set over a baking sheet.
• Before serving, pour the vegan queso over the cornbread and top with the diced tomato and sliced scallions. Slice the cornbread ring and serve with any leftover vegan queso alongside.
• Enjoy!

VEGAN STOVE-TOP CORNBREAD

Steps:

• In a large mixing bowl, combine cornmeal, flour, baking powder, and sea salt; set aside.
• Add apple cider vinegar to soy milk to sour the milk; set aside.
• In a small cup, mix egg replacer with warm water until smooth.
• In another small cup, melt 1/3 cup of Earth Balance margarine.
• In a second bowl, mix together soured soy milk, water/egg replacer mixture, melted margarine, and honey until well blended.
• Pour liquid mixture into dry mixture, and stir until just combined.
• Add creamed corn and mix gently.
• Heat 10" cast-iron skillet over medium heat, and melt a generous ammount of margarine in it to coat bottom and sides. Turn heat down to low.
• Pour batter into greased skillet and smooth out top.
• Cover and cook for 30-40 minutes. Check after about 30 minutes. When entire top of cornbread is firm (you can also insert a knife in the center to test for doneness), turn off heat, but leave cover on for several minutes for cornbread to finish cooking.
• Cut and serve! Great with collard greens!
• Note for Vegan omit the honey and use another sweetener.

VEGAN BLUE CORNBREAD RECIPE - (4.5/5)

Steps:

• 1. adjust oven rack to middle position; heat oven to 425 F. oil 8 inch pan 2. bring water to boil in small saucepan. add the ground flax seed, reduce heat to edium low, and simmer the ground flax seed for 3 minutes or until thickened, stirring occasionally. set aside 3. in a medium bowl, whisk together the flour, cornmeal, sugar, baking powder and salt until well combined. 4. add the ground flaxseed mixture, nut milk and oil to the flour mixture. Beat just until smooth. do not overbeat. 5. turn into prepared baking pan. Bake for 20-25 minutes, or until toothpick inserted in the middle comes out clean 6. cool on wire rack 10 minutes; invert cornbread on wire rack, then turn right side up and continue to cool until warm, about 10 minutes longer. Cut into pieces and serve. you can add organic corn to batter and serve with vegan cream cheez and salsa, side of limas

HOW TO MAKE VEGAN CORNBREAD - 15 MINS RECIPE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. I use a round silicone cake pan for cake-like wedges of cornbread.
• 3. You can also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour
• 4. You do not need to use spray oil or any other oil for non-sticking.
• 5. You can also use an 8x8 silicone square pan
• 6. In a large mixing bowl, combine the cornmeal, flour, sugar and baking powder; stir
• 7. Add the soy milk, applesauce, and maple syrup and whisk to combine.
• 8. Pour batter into mini muffin tin using a 1/3 cup measuring cup to avoid overfilling
• 9. Place pan on the middle rack in the oven and bake 10-15 minutes
• 10. Remove from oven and place on a wire rack to cool
• 11. Cool briefly before removing from pan
• 12. Serve warm or at room temperature.
• 13. I serve vegan cornbread with chili, soups, and salads, and sometimes, I like it for breakfast with a cup of hot tea.

VEGAN CORNBREAD!

Steps:

• Mix dry ingredients in a bowl.
• Mix wet ingredients in another bowl.
• Add wet to dry and stir well.
• Bake at 375° for about 30 minutes, or until golden brown.