Sometimes, you just need a thick slice of cornbread.
Not too much – not a whole pan.
Just enough to enjoy alongside your favorite soup or chili.
This, my friends, is that cornbread. Vegan cornbread for two!
I was very much raised in a cornbread-loving family. My mom made cornbread all the time, especially with chili, and we always had it with butter and maple syrup. Does it get more American than that?
Not much has changed. I still enjoy a hearty bowl of chili with a fat slice of cornbread smothered in the good stuff. Crumbly, sweet, a little sticky from the maple syrup. That’s what dreams are made of.
The problem is, I don’t like making a whole pan because someone in this house (hand raised) will eat the whole pan.
Solution? Carve it down to just two servings perfect for John and me to enjoy on chili night.
Also? Vegan. Also? 10 ingredients. Also? EASY. Party on.
Origins of Cornbread
Cornbread is a hotly debated topic and we don’t claim to be experts on its origin! But based on our research, it seems that the concept may have originated from a Native American dish called cornpone that was made with simple ingredients like cornmeal, water, and salt (source).
During the colonial era, cornmeal was an important ingredient and source of sustenance for enslaved individuals. It likely grew in popularity during these times and recipes evolved based on personal preferences and ingredient availability. It’s now popular throughout the US, but is especially associated with Southern cuisine.
The following is our plant-based version resembling what we grew up knowing cornbread to taste like!
Now, this cornbread is not health food. I’ve tried to make cornbread healthy and it comes out tasting like tar. Nope.
Cornbread should be crumbly.
It should be sweet.
It should be buttery.
It should make your mother proud.
This is that cornbread.
I’m happy to report that this cornbread is the one of my dreams. It’s:
Perfect
Crumbly
Tender
Moist with crisp edges
Sweet
Buttery
Satisfying
& delicious slathered in butter and maple syrup (or honey).
Friends, it was love at first bite. I know you guys are going to love it, too. If you do, share it, leave a comment, or take a picture and tag it #minimalistbaker on Instagram! It’s our favorite way to see what you guys are cooking up. Cheers and happy baking!
Vegan Cornbread for 2
Ingredients
- 1 small flax egg (1/2 Tbsp flaxseed meal + 1 1/2 Tbsp water as original recipe is written)
- 1/2 scant cup plain unsweetened almond milk
- 1 tsp lemon juice or apple cider vinegar
- 1/4 teaspoon baking soda
- 2 Tbsp vegan butter (melted)
- 1/4 cup cane or granulated sugar (sub other sugars with varied results)
- 1 Tbsp unsweetened applesauce (or sub melted butter)
- 1 pinch sea salt
- 1/2 scant cup fine yellow cornmeal
- 1/2 scant cup unbleached all-purpose flour (I haven’t tried using GF flours yet, so test away!)
Instructions
- Preheat oven to 350 degrees F (176 C) and grease two small ramekins or two muffin tins (use fewer or more ramekins/tins as needed if altering batch size).
- Prepare flax egg in a small bowl by combining flaxseed meal and water and let set for a few minutes to achieve an “eggy” texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
- To a mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond buttermilk mixture and whisk vigorously again to combine.
- Next add salt, cornmeal, and flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That’s what you’re going for.
- Divide batter between greased ramekins or muffin tins (it may take up to three muffin tins, but my ramekins were large enough to fit just 2 // as original recipe is written // adjust as needed if altering batch size).
- Bake for 28-35 minutes or until the edges are golden brown and a toothpick inserted into a center comes out clean.
- Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
- Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with my 5 ingredient Sweet Potato Black Bean Chili.
Notes
*To make a full-size version of this recipe, check out my Perfect Vegan Cornbread.
*Nutrition information is a rough estimate.
Elise says
I wanted to love these but they were quite dry and didn’t have a strong corn flavour. We only used half the sugar but found the sweetness ok. We could only salvage them by heating them up and slathering them with vegan butter. I wouldn’t make again.
Hi Elise, sorry to hear that was your experience! For more corn flavor, you could maybe try subbing half of the flour for additional cornmeal.
Shannon says
I used Bob’s Red Mill egg replacer and blue corn meal based on what I was trying to use up in the pantry. I also made the rookie mistake of not reading the recipe all the way through and ended up putting all the liquids in the same bowl, so I didn’t end up creaming the butter and sugar as directed. Even so, they came out great! The are fluffy and flavorful, and the stone ground corn meal I used added a nice texture. I’ll be making these again soon, possibly with a bit less sugar.
We’re so glad they still turned out well! Thanks for sharing, Shannon!
Rachel says
I actually halved this recipe because I made these for one! I made them in a muffin tin and still got two heavenly muffins out of it. Divided in a muffin tin, they only took ~17 minutes (I didn’t wait for them to brown and they were perfectly moist). I omitted the applesauce and added a little more vegan butter. I also used oat milk and cut the sugar in half.
I will definitely make these again. So good with Miyoko’s vegan butter and honey.
Christen says
If I were to make this recipe as mini muffins, how many do you think it would make?
Probably 4-6. Let us know how it goes!
Peacefeline says
I just made this because I wanted a small amount of sweet cornbread to have with a homemade blueberry sauce. Mmmmmm, it was just the ticket! I cooked it in my toaster oven in a 4 cup glass Anchor dish and it cooked in 30 minutes. It turned very brown, probably because of using a glass dish, but it didn’t over cook. I didn’t use the butter or any oil at all.
This recipe is a winner!
Brook says
Just finished supper on a cold Hudson Valley night and thoroughly enjoyed these muffins! Here’s what I subbed (based on what was in the pantry) to get amazing, tasty, delicious muffins:
– EV olive oil instead of melted vegan butter
– half cornmeal, half polenta
– half whole wheat pastry flour, half bob’s red mill 1-to-1 gf flour
– ¼ cup brown sugar (all that was left the bag) + 1 teaspoon maple syrup
I initially changed the servings to 4 because I wanted to use my muffin pan (I have mismatched ramekins). Changing to 4 gave me enough batter for ¼ cup batter per muffin cup, 1 dozen muffins. Before baking I tapped the pan once to remove the air bubbles and let the pan sit for 10 minutes before popping in the oven, remembering my Grandma’s advice. ;-)
What a tasty treat!!!!
Esmee says
Yum! I think this is the first recipe I tried a flax egg with. I must have made them 10 times so far! They are so good, I would eat these everyday. I’ve never tried them with the applesauce I keep forgetting to buy it, next time I’ll try that. I’ve been slowly increasing the amount of cornmeal. This time I used 90 grams of flour and 110 g cornmeal.
Alex Walker says
These were amazing! My wife said she would eat cornbread forever as long as they were THESE cornbread muffins!!!!!! So light! So moist! Did not need the addition of more butter or honey. The only change I made was I used cashew milk because that’s what I had open, and then I used all butter rather than butter and applesauce. It is almost 9, I’ve been cooking all afternoon, and I have to get up early for work tomorrow – and yet I’m contemplating making another batch for my lunch tomorrow! THANK YOU DANA!
Alex says
11/10/19: Made this again for dinner. Used almond flour instead of wheat, maple syrup instead of sugar, used all butter instead of butter and applesauce, and doubled the recipe and baked it all in 1glass pan. They were a bit dense but still totally AMAZING! Everyone thoroughly enjoyed them and ate until they couldn’t have another bite!
AJ says
This is easily THEE best recipe for vegan cornbread known to humankind. I make it as written, baking it in a 6″ round cake pan. Absolute perfection every time.
Whoop!
The Student-turned-Doctor @ Food for Dissertating says
I am so glad you shared this recipe! I love that I can make just a little if I want. I’m always looking for recipes suitable for my single self. I doubled the recipe and I ended up with four of what I call “mini mini loaves” (I have loaf pans the size of muffins) and one regular mini loaf. I ate it ALL by myself over the course of the next few days even though it made more than I expected. They were so beautiful! I had them with bee-free honey (Honee) and margarine (I Can’t Believe It’s Not Butter vegan spread) for breakfast and my evening snacks and just with the margarine for more savory things at lunch.
Thanks for sharing! xo
Christy says
This was so perfect and easy! I’m not strictly vegan, so I used an egg instead of the flax egg. Otherwise, I followed the recipe. Oh wait, I also used Masa Flour instead of cornmeal. Soooo good! My 8 year old son said it was way better than my “regular” cornbread. The portion size was perfect too. I made it in my toaster oven while getting the chili ready. Great recipe!
Thanks for sharing your recipe changes, Christy! We are glad your son enjoyed it! :D
georgie @ georgieeats says
This is such a good idea!! I need this in my tummy RIGHT NOW!! Haha!! I will be making this next week – just watch this space… thanks for the recipe :) x
Hah! Hope you love it, Georgie!
Kai says
These are very good, and easy. I only had polenta available, but I was able to make it finer in the blendtec. Also, I used apple butter as a substitute for applesauce.
Lovely! Thanks for sharing, Kai!
Chazz York says
I absolutely hate sweet cornbread. I prefer it to be savory, and made without butter in the batter, and above all Free Of Sugar. It tastes much better if you use oil for the batter, than butter the cornbread after it comes out of the oven. I would leave out the sugar completely, and I would replace the applesauce with Pureed Tofu. It would make the cornbread slightly heavier, but moist, and flavorfully addictive. It would have you forgetting all about putting sugar into the batter. I grew up in the country lands of Kentucky. We grew up on cornbread, Soup (Pinto) Beans, Fried Potatoes, Fried Okra, and sweet roasted Corn. Sugar in the cornbread would have tasted sick with the rest of the meal. If you ever came to my home, you might be shocked at the intense flavors developed with old fashioned cooking, and good food.
Jade says
Made today to use up a 1/4 cup of purple corn flour, I used some butter and coconut oil, the flour I used was almond flour, I used organic cows milk and for the sugar I used yacon root powder and only half a quarter of a cup to reduce the sugar, I usually don’t add any sweetener to cornbread. Just eaten some and it is great still sweet, if I made again I may omit the sweetener, but using the yacon root with the almond flour and tasting just how sweet and cake like it is I may adapt your recipe and use all almond flour and add cocoa powder to see if I can make a few low carb chocolate muffins. Thanks for the recipe I highly recommend it :)
Sara says
The measurements for each ingredient are perfect! I subbed coconut oil for vegan butter, and it still turned out delish! Love, love, love this cornbread!
SharlaMJ says
I just made this! The recipe was easy to follow. I put jalapeños on top. It’s so delicious! I used 1 cup of corn instead of 1/4 cup (followed an earlier recipe). I also used GF flour. The texture is a little dense but not too crumbly.
Thank you for this great recipe!
Valerie says
Thank you so much for this mini recipe!
I’ve been craving cornbread for so long and was really crossing my fingers that these would come out the way I like it. Texture and flavor were fabulous — not dry or too savory. They could have even been slightly sweeter for me, but I forgot to try them with the maple syrup so I’ll do that next time, for sure!
Kay says
I made this for my wife because I hate bread and she loves cornbread. So it was a happy medium between not having more than we need and just enough for her to have a couple treats here and there.
The reason I wanted to share, I always make this recipe GF and wanted to share my hints. I have subbed both the flax egg and apple/banana baby food as well ands homemade applesauce, and just mashed naner. All of them work out splendidly! I also use about a tablespoon of coconut sugar instead of whatever is recommended and Bob’s redmill cornbread for the dry ingredients.
Everyone loves is no matter who I share it with. For holidays I do excruciating math and bulk it way up for tons of people and no mess eater, southerner, or gluten intolerant tyrant ever conplains! Thank you for sharing this delicious recipe!
Thank you for sharing your GF Version, Kay! Glad to hear that this Cornbread is a favorite!
Hannah Cabral says
Can you substitute the corn meal for masa harina?
Hi! Yes you can!
MakeVeganHappen says
I made this today to go with my chilli. I like it but I think I’ll take out a little bit of the sugar. It a little too sweet but it went well with my chilli. I’ll stick with this one.
Jourdan says
Hi! How much would you suggest I multiple if i want to cook these in a 8×8 pan?
Tara says
Love this recipe! I used coconut oil instead of vegan butter and swapped out almond milk for homemade cashew milk. Came out well, but my muffins did not rise. Next time I will change it up to remove the sweetener – I used maple as a substitute and it was WAY too sweet!
Jasmine Dawson says
I made these and they really did rise great. My only adjustment would be to cut back on a lot of the sugar, 1/4 a cup is a lot if you don’t want your cornbread to taste like cake. I used muffin pans, and I was able to make 4. I will definitely use this recipe again.
Kelly says
I made these today. Doubled the recipe and it made 9 muffins. I also used GF flour and they turned out great. Thanks for a super recipe!
shannon lavender says
So FRIGGIN good. I did a few twist on the vegan cornbread muffins for two. I am not very good at following directions.
1-I doubled the recipie
2- I had no applesauce, I used about a 1/4 of a small bannana
3- Added about 3 TBSP molasses
4- used a little less butter
5- I have cashew milk, the 25 calorie one
This is not the first recipe I tried from your site, I cannot say any of them turned out bad. Also I Just signed up for emails.
The only reason I gave it 4 stars was that I changed it a bit.
Arden Zich says
I was out of tofu for my go-to cornbread recipe so I tried this one based on the ingredients list. Someone mentioned doubling the recipe and I wanted to do that, too. Someone else mentioned using aquafaba; I happened to have a jar of navy beans there to make chili, so plenty of bean juice. I doubled the recipe quantities thinking I’d get 4 but it yielded 8 using a muffin pan. So I doubled the ingredient list and spooned in 5 tablespoons of bean juice right out of the jar as the flax/egg sub. Was a bit generous on the salt for good measure. I too am a bit lax in my measurements, but I can’t imagine it affected anything because they were delicious. Sweet, dense, moist, and a bit of give but not crumbly. I did NOT tell my husband it had apple cider vinegar, applesauce, or navy bean juice otherwise he probably wouldn’t have tried them. He LOVED them. (So this will be our little secret.) This is now my go-to recipe for cornbread.
Stefanie Murrer says
I was never a cornbread person, but when we made a big batch of 5 Ingredient Chili (to have over the week while we got snowed in), we knew we wanted something to go with it that wasn’t super sweet or full of junk. Naturally Minimalist Baker was my go to for a new recipe.
This recipe made me a believer! We just used a regular egg instead of flax. Looking forward to making the gluten free recipe once I have those ingredients on file, but this one was a home run! Doubled the recipe and used a pie dish and it worked great. I can’t stop eating it :)
Kaciny N. says
Tried this today with whole wheat flour Thought it would be too healthy. But it was still perfect! Thanks for being my go to site for vegan meals with the husband :)
Alexis says
Want to make an entire pan of this for thanksgiving, how would I convert the recipe? Triple or quadruple it?
Here!
Elaine says
I have been looking for a nonsweet cornbread like the mix I used to use before going Vegan. Cotton pickin cornbread. I have searched everywhere for a nonsweet Vegan cornbread and can’t find one. All want you to use maple syrup etc. Can you please come up with a non sweet version? Thanks
jessica luque says
I have a daughter that can not do flax seed as an egg substitute (she also can’t do eggs) I’ve used chia seeds with water as a binder in replacements for pancakes and will try it in this recipe as well. Just in case anyone else has this problem.
James Morgan says
I’ve been a vegetarian for a long time, and was more than a little surprised to learn after a recent physical that my cholesterol was a bit on the high side. Since then I’ve been virtually vegan, and have committed to no more cheese or eggs.
So – anyway when I made some black bean chili today, I decided to try your cornbread, one of my first forays into vegan baking. THANKS! It was delicious.
I doubled the recipe, reduced the sugar, increased the ratio of cornmeal to flour, substituted corn oil for vegan “butter,” and even added some diced frozen red, green, and yellow peppers and chili powder to make the muffins more savory than sweet. It’s a very forgiving recipe, and they still turned out. I’ll be using your recipe for some other muffin variations.
***** (5 stars)
Many thanks again!
Loretti says
I just made this tonight and had to come comment that I LOVE them! They rose beautifully, though mine had a funny grayish tinge to them, and were moist, fluffy, crisp on the outside, and just the perfect texture.
The taste wasn’t a full 100% on its own, I’d say maybe a 95% perfect taste, though I think I added a teensy bit too much salt (oops!). With a little Earth Balance and Grade A maple syrup, these cornbread muffins were absolutely drool-worthy!! I LOVE THEM! I burned my mouth eating them too soon!
I doubled the recipe and am often lax on exact measurements, and they still turned out wonderful made in a regular size muffin tin. I can’t wait to eat them with your 5 Ingredient Sweet Potato Chili I’m making tomorrow!! Thank you so much :)
Lindsey says
SO yummy. Subbed 2.5 tbsp aquafaba for the flax egg and it turned out perfectly. Favorite cornbread recipe ever!
Miranda says
This is SO delicious!! Made some to accompany the vegan chili my wife made and OMG!! I only ended up eatting 1/2 a ramekin and it was enough for me ?
Erica says
Would this work with soy milk?
I think it should Erica! Check out our Recipe FAQ’s for more information about substitutions!
Jill says
If I wanted to make a larger batch to make a loaf, does this recipe double or triple well?
Yes!!
Nicole says
These are amazing! Best I’ve ever had – vegan or not! :)
Amelia says
These are delicious!!! Great recipe. Only change I made is using less sugar (2 teaspoons) I like cornbread not very sweet. Thanks for a super recipe.
Vidya says
I made these a few days ago to eat alongside a pot of bean and pumpkin chili. I have to admit I didn’t have very high expectations, I haven’t made cornbread since going (mostly) vegan and didn’t know how this version without dairy sour cream and buttermilk would compare. They were so, so good. So rich and light and tender. I made a few changes. I had no flax seed or any other egg replacer so I just left it out. I used all vegan butter with no applesauce and reduced the sugar very slightly (I don’t care about the calories but I prefer my cornbread on the less sweet side). I also used soy milk, that’s what I had. I made the full recipe but baked it in a muffin pan, I got 4 beautiful well-risen cornbread muffins. It kept well in the fridge. Eating the last one with more chili now.
Geri says
I’m not vegan, but I loved these! I used regular butter & GF flour and they were great! Even added a little jalapeno for my husband. It made 3 good sized muffins, which were perfect with a big pot of soup for dinner. Love your recipes!!
fishcake says
Used only 2 tbsp of sugar, coconut oil and oat flour instead of all purpose flour. Works great!
Fran says
Not only are your recipes delicious but you present them so beautifully.
Nadia says
Just made a batch yesterday and they turned out perfectly!
Holly R says
*Alternative flour*
I modified this recipe slightly and wanted to share my success! I replaced all of the regular flour with chickpea flour, added 1/2c frozen corn, added 1/2c extra corn flour and used Follow Your Heart Vegan Egg in place of a flax egg.
It is delicious and so bouncy!!
Elizabeth says
Does it work without butter?
Gayle Thorn says
I’m going to try it substituting millet flour for the cornmeal & flour. I have a “millet” cornbread that I make and using all millet flour in it works great & tastes very similar to corn. (My daughter is allergic to corn). I’m looking forward to trying this because the flax will add fiber and protein to the muffins.
Katy says
Super helpful! I used your recipe as inspiration to adapt my family cornbread recipe (passed generation to generation in Texas) into a vegan, gluten-free one that came out delicious!
Susanne says
Very Tasty! Thank you for this great recipe!
I substituted the flaxseed with chickpea flower- it worked wonderfully- they raised a lot and they tasted really good.
Is it possible to leave out of the sugar? Or will that change the consistency, the raising?
Best wishes from Germany,
Susanne
Lisa Lane says
Just made this to go with chili later this week. Oops, I’ll have to make some more because I ate half the pan. I doubled the recipe and baked in an 8 x 8 inch square pan. I don’t measure things exactly, I eye-ball it, so batter was thick. I added a bit more applesauce and soy milk to thin it. Tasted wonderful.
Cait says
Just made these… Best cornbread I’ve ever had!
Carey says
Just made these tonight for dinner. They were great! These are very generous portions of cornbread, which I love! I used gluten free flour (bob’s red mill gluten free all-purpose flour to be exact) & it came out lovely. The only almond milk I had in the fridge was sweetened, so I just cut back on the added sugar to balance it out. Thank you so much for this lovely recipe!
Kathleen Acosta says
I’m making this tonight with my sweet potato chili!
Vicky says
We just tried this recipe out for New Year’s Day. It’s really moist and delicious just like traditional cornbread, but we found it to be too sweet. We don’t eat sugar normally, so I think we’re a bit more sensitive to it. I would definitely make it again, but I’d cut down on the sugar to get more of a savory taste.
Lynda says
This was the best cornbread I have ever had! Thank goodness it was a recipe for 2!! I would have eaten 12 of these!
Megan says
my fiancé and I are vegans so this corn bread is a great addition to our diet. I made these and he LOVED them (soo much that I am making them again tonight hehe) and so did; we sat at the table to eat these together :) I used a muffin bake sheet I was able to get four nice size corn breads out of this recipe. I also used regular egg substitute, only because I didn’t have flax meal.. but this made mine have their own uniqueness, so I was good with that. The maple syrup was great! I have been a vegan for over 10 years and this recipe helped me to be even more inspired to start cooking more where I have been a baker mostly.. Thank you so much fr the recipe and I will be trying more and for sure adding some of these at our wedding :D
Kate says
So freaking delicious! I have tried so many vegan cornbreads and they’ve all been bad – I had kind of given up on the idea of good vegan cornbread. Made this gluten-free with all purpose GF flour + guar gum for a chili potluck with friends and they went over great! I made too much but these muffins are also great with veggie sausages and maple syrup for breakfast :)
melinda ke says
Oh my gosh, I made these yesterday and they turned out so good! I realized halfway into making them that I was out of white sugar so I had to use brown sugar and I was worried they wouldn’t turn out right, but they were fabulous! Finally this single lady can enjoy some cornbread and the leftovers store well, too!
Laura E says
These are amazing! We used coconut sugar, coconut oil for vegan butter (I’ve been eating a lot of toast lately….?), And brown rice flour! Delicious! It made 4 muffins in my standard tin. Thanks so much!
Sue says
Outstanding!!!
Tanner says
Tried this recipe last night and it came out amazing! My mother approved of the cornbread which was VERY important. My family has Southern roots so I knew I had to get this right lol. Thank you!
Haha, so great! Thanks for sharing, Tanner!
Cynthia says
Giiiirrrlllll, now this is good cornbread! I’m a southern girl gone vegan and I often times miss simple tasty cornbread. This right here is perfect! I doubled the recipe and made a pan-full of mini corn muffins that were perfect served alongside a hearty cabbage soup- yum! Thanks for sharing!
Ha! Yay! It passes the southern test! Thanks for sharing, Cynthia ;D
Alex says
This is, without a doubt, the BEST cornbread I have ever had. Even my family, who typically hate cornbread, eat every crumb of this recipe. It’s become a family favorite already, thank you so much! Beef stew and chili have officially been paired with their soulmate. Also, FYI to all the gluten-free-ers out there; I use the Pillsbury GF baking flour (xanthan gum included) instead of the regular, and it still comes out perfect. I’d assume that the Bob’s Red Mill All-Purpose would work the same as well. Also, I’m not totally vegan so I use two egg whites with this recipe and it works just fine, just don’t forget the applesauce!
Again, thank you so much for this recipe! It is to die for, and I’ll be (and my mom and grandmother will be) using it for years to come. :)
Alex says
Oh, and I cooked it in a cast iron skillet once I tripled the recipe. It truly makes it the perfect consistency!
Great tip!
Cory says
OMG this almost made me cry.Tastes like my Mom’s cornbread.It is so perfect!Thank you!
Yay! Thanks for sharing, Cory!
Michele says
Have not made these but just had to mention that cornbread is not supposed to be sweet. In Texas and Tennessee you do not have sweet cornbread.
It is in my books, but thanks for the feedback!
Stephen says
Pretty good texture. Next time I’ll add maybe 1/4 tsp of salt…
Mary says
Delicious! I used a regular egg and otherwise followed the recipe exactly. One of the best things about using the ramekins is that every bite of cornbread is hot and the butter melts beautifully. Thanks for a great recipe.
Elena says
This cornbread is wonderful! I doubled the recipe, and it made 6 large cornbread muffins. The batter rose so much while cooking, I was amazed. I used soy milk and homemade apple sauce, they turned out moist and not too crumbly. They accompanied my vegan chili perfectly. Thanks for the great recipe!
Ooh, wonderful! Thanks for sharing, Elena!
Katie says
I made a few adjustments according to what I had on hand. Baking powder, soy milk and rice flour. The texture is a tad crumbly, but the crunch is spot on. I ate mine along side a bowl roasted red pepper and tomato gazpacho – it’s hot as in Queensland, Australia. Thank you so much for this, exactly what I was craving!
Talia says
Holy shit, these are amazing. Thank you!
Glad you liked them! Thanks for sharing, Talia.
Sue says
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! Sooooooo good! I made a double batch since I was serving 4 and ended up with 5 ramekins filled…..so, of course, I ate 2!
Jaia says
This recipe is amazing! I tried it out using more butter instead of the applesauce and o my! Everyone loved them and they go so well with a spicy curry. I think these would make a lovely little dessert as well. Brilliant as usual.
Yay! Thanks for sharing, Jaia!
Katie says
I was thinking that, too. Maybe a scoop of ice cream and a drizzle of maple syrup. Excellent idea!
Stacy says
I have tried many cornbread recipes over the years (even before I was vegan), and this is by far the best! I doubled the recipe and baked them in a pan. It made 6+ good sized muffins… I made them for a dinner of white beans and cornbread, but the rest ended up being a fabulous breakfast for work. Thank you!
Wonderful! Thanks for sharing, Stacy!
Monika P. says
Just made this, as I needed something to go along with my vegetarian chili. Since I wanted abit more cornbread than 2 portions, I tripled all the ingredients, and then baked it in a 10″ cast iron skillet, for about 40 min. Turned out wonderfully! Crispy and crunchy on the outside, and soft and moist inside. The flavour is really nice, and not too sweet. Definitely a keeper!
Bill says
Wow! This recipe is amazing. I finally got some Earthbalance and made these cornbread muffins. Before I started eating more plant-based and healthier foods, I always reached for the Jiffy Mix. I am amazed at how similar these muffins are in quality and flavor to the packaged Jiffy Mix, Knowing that they are so much healthier makes them even more delicious. Lard-free and guilt-free.
My wife made vegetarian chili and I made the muffins. The combo was outstanding.
Thank you for a great recipe.
Maura says
Delicious! Should rename it ‘Vegan Cornbread for One’ as I don’t think I want to share. :) Made with Bob’s Red Mill GF flour and it came out perfect.
Caroline says
Ohh I couldn’t restrain myself from eating ONE, STILL HOT cornbread muffin, so I don’t know how they taste cooled. (sadness).
To be honest… it was my first cornbread in life .
I made oat milk at home and used it insead of almond milk… and instead of vegan butter I used just an oil…
That’s funny cause I made 3 BIG muffins not 2 … Is it okay ?? ( I mean I don’t complain that of course, but I just wonder if it is not bad :) )
I hope I will make it one more time :D
Mary Beth says
Very delicious, though sweeter than I expected. I used avocado instead of applesauce and it turned out just perfectly. Thanks, Dana!
SallyT says
Made these for dinner. I cut back on the sugar, added corn kernels and used coconut oil. The texture is very nice. I prefer my corn bread less sweet but my daughter is a fan.
Katie says
I just made these for dinner today for my family and they were delicious! My mother said these were so good and to definitely save this recipe. They were perfectly crispy on the outside and so moist and wonderful on the inside. I will totally make these again!
Wonderful! Thanks for sharing, Katie!
Andrew says
I didn’t have ramekins, so I doubled the recipe and cooked it in a 12″ cast iron pan. I used egg replacer and I only had medium grind cornmeal on hand so it’s a bit crunchy. But even so, this recipe is going to be a regular around here! SO YUMMY!
Great! Thanks for sharing, Andrew! I’ll have to try it that way next time :D
Abigail says
I just made this to go with my black bean chili…it was SO GOOD! Seriously the best cornbread I have ever had. I love that vegan food can taste just as good if not better than traditonal recipes!
Diane says
Can this recipe be made using a small round cake pan? I have a tiered cake pan set; the smallest pan is 6.” Thanks.
It should work well in a 6 inch pan! Just no larger or it will be too thin. Adjust cook time as necessary. Let me know how it goes!
Diane says
I tried the cornbread using my 6″ cake pan, and it came out great! Will use this recipe in the future, as it goes very well with beans or vegan chili.
Ana D says
I made this last night with fine grain spelt flour and I substituted demarara auger for the white sugar and 3 tbsp coconut cream for the wet ingredients, it came out fabulously! The coconut added a subtle nutty-sweet flavour that I can’t get enough of!
Wonderful! thanks for sharing Ana!
Elise Gahan says
Would coconut oil work instead of the butter?
Should! Check other comments because I think a couple other people have had success with that.
Jessica says
These were perfect! I substituted coconut sugar for the regular sugar and it turned out great! Thanks for the recipe.
Thanks for sharing, Jessica! Coconut sugar is a newish to me ingredient, so I’m happy to know it works in this recipe!
Wonderful to hear! Thanks for sharing, Jessica!
Mandie @ Mandie's Kitchen says
You can’t get better than vegan southern-style cornbread as the side to a nice chilli! This recipe looks fantastic!
Katie @ Beyond the Clothing says
Simple, easy and quick cornbread… what a dream. I am also a fan of of finishing the whole pan… oops. It has never occurred to me to just make enough for two, this is fantastic. Thank you for sharing. Looks amazing.
Matea says
Cornbread is a staple for us, too! Goes so well with chili :)
Abby says
OMG! This cornbread, Dana! It looks amazing. So soft and buttery… yummm!
Also… LOVE that it makes just two servings. <3
Thanks Abby! Hope you give it a try!
jane says
This looks really good!I love that you used applesauce.I needed a new cornbread recipe because my old one involved whole pastry flour which is not too cheap around here.Can’t wait to try this one!
Millie | Add A Little says
This is such a cute idea and they look super delicious!
Josie says
I’m not vegan, but used your recipe to make a non-vegan version tonight because I happened to have most of the ingredients on hand. I didn’t have any lemon juice to activate the baking soda, so used 3/4 tsp of baking soda instead and also used a gluten free flour blend. Turned out delish! Can see it becoming a staple in my repertoire. Thanks!
Josie says
Oops, meant baking powder.
Yay! Thanks for sharing, Josie!
Elizabeth says
Thanks for this! My cornbread-loving husband would love these. :)
Andrea @ Chocolate & Sea Salt says
I’ve attempted “healthy” cornbread before too – doesn’t work – ha! And I love that this is “for two.” It’s all that is needed sometimes :)
Hannah says
Just had these with chili and they were awesome! The batter was actually enough for 6 small muffins; I’ll be eating them all week! Thank you for making it so easy to be vegan!
Yay! Thanks for sharing!!
rahmah says
Nice! I plan to make these today because I made a lovely vegan chili last night that ate with pumpkin chips while whining about having some cornbread! I am happy Hannah that you posted the batter was enough for six small cornbread servings. I do not have the ramekin containers so the cupcake pan will have to do! I luv cornbread!
Michelle @ Boards&Knives says
So cute! I love using mini ramekins for personal portions.
Cassie says
OMG, I love cornbread! Would this work with brown rice flour or any GF flour?
I’ll actually be testing that soon! I’ll let you know what I come up with.
Yanic says
I did, it was delicious! I tested it with the flour blend here on this blog. I would just cook it a bit longer (40 instead of 35 minutes).
Arthur in the Garden! says
Yummy!
Anna says
Yumm!! Since I discovered your blog all the recipes I need to try has increased <3
https://aspoonfulofnature.wordpress.com/
Jessie Snyder | Faring Well says
I love this so much. I’m always shrinking recipes to just “for two” sized around here, pocketing this one for the future! <3
Cornbread it up for 2 in the future, yo. I like the way you think ;D
Yanic says
You guys just read our minds! We made a huge batch of chili this week and were craving it. The kiddos aren’t so much fans of cornbread so we always end up with half a stale batch! And I’m pledging right now : I’ll be trying them GF tonight. I’ll report back. :-)
crunchy says
How’d it go?
Yanic says
Okay, sorry, we ended up making them tonight instead. :-) We wanted to make it with your GF flour b;end so had to get the ingredients to mix it up. Delicious! Moist, perfectly crumbly, raised really well (we were surprised). The only thing I would say is maybe adjust the time by about 5 minutes for baking (a full 40 minutes) because they were a tad under cooked in the middle. Still delicious, but a bit “wet”.
Now, I’m gonna make the recipe again, but next time with wheat flour and that way I can see the difference. But I would very much recommend it for people that are GF. Substitution works really well.
Thanks for sharing!
comfort says
i would just like to say THANK YOU so much from the bottom of my heart. you are making my life a whole lot easier, across the pond in London, England. :))))))))
Thanks for the kind words!
Cara's Healthy Cravings says
This is so perfect!
One to enjoy with dinner and one for leftovers the next day.
Mmmmm!
Becky says
I needed this recipe two days ago! Seriously, I was looking at vegan cornbread recipes on Thursday afternoon! {Pinning this recipe so I’ll have it next time I want to make cornbread.}
Laura ~ Raise Your Garden says
I’m not strictly vegan, but I like this ingredient list so much better than other’s I’ve seen on the net. In fact, every ingredient on this list is splendid to me. Might substitute the granulated sugar for xylitol which I have become a huge fan of. Really appreciate how it’s cornbread for 2 ~ at the end of the day, no matter what I bake, I don’t want to much of it, small doses of my favorite foods does the trick. Made a 3 tiered cake last week for my daughters 3rd birthday but felt so guilty pitching most of it, but still that was easier than trying to work out to burn all those unnecessary calories. Didn’t freeze because it wasn’t that good and short on freezer space, hard to give away cake when it’s too cold to leave your house and gets stale fast. Love recipes that are just small portions, I guess that’s what I’m trying to say!