Perfect Vegan Cornbread

Great recipe. Made muffins so reduced heat to 325F. Used the coarser corn meal we had which had added a nice crumb texture to that imparted by the ground flax seed. Definitely will make this again, possibly with less sugar.

Hi,
We love this cornbread. It is a thanksgiving staple in our house!! I was wondering if canola oil could be substituted for the butter? We have some allergies in our family and I can’t find a vegan butter that works for everyone. Thanks!

I had a craving for cornbread. We are eating more plant based. Your recipe appealed to me so I made it tonight. I reduced the sugar to 1/4 cup as some of the comments suggested that. I also substituted the flour to whole wheat pastry flour. The cornbread was SO good. I will make it again and again! Thank you. I will check out more of your recipes 😋

I never knew I was missing cornbread from my life until I tried this recipe. This is SO delicious. It gets rave reviews every time I make it. And I find lots of excuses to make it. Thank you for the terrific recipe.

Turned out great. Was surprised, as I don’t bake much. Thanks for the recipe. I made a few subs just ’cause of what I had in the kitchen. Was worried about the flax seeds as I’ve had them overpower in taste on other things, but it was fine. I used the blond flax. I could taste it and wonder how necessary it is, but it was fine. I used whole wheat flour. So the loaf was very on the brown side of things, but tasted great. I used maple syrup as the sweetener, forgot the salt, used sunflower oil and chopped fresh apple. These subs all seemed fine. The loaf is maybe a bit on the moist side from the maple syrup liquid. When I added the baking soda to the soured almond milk it reacted right away and foamed over, but still seemed to work in the bake. I’d like to experiment with more corn and less wheat, and I might try it without the flax to see if it flies. And I wonder if mixing the baking soda in with the flour would work, to keep in more of the bubbles. Two thumbs up.

Followed recipe mostly as was written and came out great. Only change was cooking it in a smallish (preheated) cast iron pan for 20 min.

I really enjoy this cornbread, but only by using half the amount of sugar. With the full amount of sugar, there is no room for the additional sweetness of honey when serving it. A touch of honey has always been my preferred way of eating cornbread, so by halving the amount of sugar in the recipe to 1/4 cup, the honey then becomes the perfect complement.

I made this cornbread last night and boy was it good. I’m a southerner so I’m finicky about quick breads. My mother used to make both cornbread and biscuits from memory but alas I need a recipe and this is IT!! I didn’t make any changes which would matter to the outcome but did make two minor ones. I do not like sweet cornbread so cut sugar down to 1 Tbs but used the applesauce. A bit of sugar adds flavor much like adding spices to a dish. The other change which I make to all recipes requiring flour was substituting whole wheat flour for 1/4 cup of the flour. I used yellow corn meal since that is all I had and is the only version available where I live now but if you can find it white cornmeal is also good. Thanks for all the great recipes delivered straight to my email.

I love love love this cornbread!! I ran out of flax egg so used 2 small eggs (we get from a local farmer) and it was still heavenly. Not too dense and the perfect amount of sweetness. This one is a keeper!! Thank you very much for posting this delicious recipe:)

This cornbread was insanely good! I followed the recipe but subbed whole wheat pastry flour instead of all-purpose and coconut sugar for white. I couldn’t find finely ground organic cornmeal so I whizzed the medium in the vita-mix. I did a trial run for Thanksgiving; my bread is golden-brown from the sugar and flour instead of yellow…and it will definitely be on the menu!

Yum!!!! So good.

I just put this in the oven about 20 minutes ago! So funny that your recipe just popped up again in my email :) I added some chopped home grown jalapeño— yum! Yum!

Forgot to mention–I do reduce the sugar to 1/4 cup (4 tablespoons).

I used the amount yield metric available on the recipe…and it was not very good. I used a little less sugar and it’s still a sweet cornbread which I should have realized wasn’t for me. But its waaay to much flax. I think I need a different egg replacement. For my yield it was 2.5 batches of flax egg. I think with applesauce maybe I didn’t need all that butter. I used all the ingredients recommended (earth balance…etc…and followed directions but i have a large amount I was going to freeze and I’ll still do so but it was not one I’d want to repeat. I love a LOT of your recipes, however.

This was the best cornbread I’ve ever made. I baked it in a skillet (the one I used to melt the butter. I used all corn meal no flour and instead of sugar I used the 2 tablespoons of maple syrup. And I added some chopped (jar) jalapeño it was Very Very delish !!!

This recipe is a keeper! I made it using 1 egg in place of the flax egg (didn’t have any flax left), Miyokos dairy free butter and 1:1 gluten-free flour. I did have to add just a tiny bit more flour to get the consistency (a scant 1/4 cup). I had company and they requested seconds. I’ll definitely make this again and wanted to share my experience making it with gluten-free flour for others who might need it. Thank you so much for your wonderful recipes! I’ve share your website with many friends, family and patients (I’m a RN).

I have been making this cornbread for my family for many years now. We love how airy and delicious it is! I make a few adjustments to this recipe. I use six tablespoons of JUST Egg instead of the flax egg. I replace the melted butter with oil. I also make this recipe gluten-free. Tysm!!

What are the “as original recipe is written” comments about?

I made this, but changed the instructions to keep the liquid and dry ingredients separate until the last minute, and I put it in the pan and into the heat as quickly as possible after the wet and dry were mixed. I was concerned about losing all of the bubbles from the vinegar and baking soda interaction.

I also used whole spelt flour, not white flour, brown sugar instead of white, and olive oil instead of melted “butter”.

I was cooking this while out camping, using an “oven” that sits on the camp stove burner. Other than taking a bit longer to cook, it worked fine. I served it with a vegan chili made with New Mexico red chile powder.

The result got rave reviews from family and friends eating together. It all disappeared.

This was an amazing recipe tha was easily made gluten free to satisfy the whole family. Because having the majority of them beig vegan and one of them being celiac (gluten free) making dinner for everyone isn’t the easiest.

What a lovely surprise for a relatively unskilled cook like me: the end result was moist, not-too-sweet and paired well with soup, chili and also a fruit dessert! Even sophisticated foodie (non vegan) friends were impressed. I’m already dreaming of making it again.

This is a good recipe, and it’s a great one if you make one tweak: add baking soda with dry ingredients instead of wet. It will rise higher with a lighter crumb.

I’ve also had great results replacing some or all of the sugar with date sugar, like the Date Lady brand.

So, this is great, but also terrible. Here’s what I mean: I’ve made this a bunch of times and we’ve loved it. But, that’s because I added the baking soda with the dry ingredients. This time, I followed the directions and added it to the acidified non-dairy milk. The result was *dense*. Do not recommend.

I have no idea why this recipe adds the leavening at an unusual time, but I think I works better if you do it the typical way.

This is the most amazing cornbread I’ve ever made! OMG the chickpea bring I was skeptical but I think that’s what made it so good. I don’t usually like cornbread but wanted to make it for my husband who likes it who is gluten free. I didn’t need to make any adjustments for consistency at the end, made it 100% as written and it turned out perfect.

I love this recipe! Happy New Year! It was easy to follow. It was delicious! My family thought the same! I will be making it throughout the winter, for sure!
I also made the vegan cornbread and it is an excellent side dish for the black eyed peas and collard greens. We all feel healthy and lucky ringing in this new year! Thank you for this and all of the many vegan recipes you give us👍

Your cornbread is so moist and wonderful. I don’t need it with any maple syrup or extra butter. It is perfect on its own. I made it to go along with your Smoky Instant Pot Black Eyed Peas & Greens, which I have made before, for the New Years Eve/Kwanzaa/ my son’s birthday happens to be on New Years Eve dish! Thanks so much!

It turned out pretty stodgy & dense. We could taste the rising agent, yet it barely rose at all. I think this recipe needs much less liquid. It was over-sweet, as well — kind of dessert-level sweetness. Moreover, too many steps/ingredients that don’t seem to matter. A little over-engineered for a simple cornbread. We ended up using Nora Cooks ‘the Best Vegan Cornbread’ which is far simpler and results in more of a classic cornbread taste & texture.

I did make some substitutions but overall followed it and it was divine! I haven’t made cornbread for awhile and I’m so glad this was the recipe I ultimately chose to follow. Thank you!