Onion, Garlic, Celery, Carrots – give lots of holiday flavors to your stuffing. This will definitely be in the regular rotation with soup/stews this fall and winter. Here’s what makes this vegan cornbread recipe the best around: We wanted to make sure this was the BEST vegan cornbread out there, so we sent it to a few recipe testers. On A Couple Cooks, you will find healthy vegetarian, vegan, and whole food recipes. Any other non-nut milks Incould make this with, or advice for coconut milk? my non vegan family loved it! Made this recipe tonight tonight to pair with your 1 pot red lentil chilli. I would probably double for that size, yes! I don’t think it took away from the final product. OMG So good! So good! I used whole wheat flour because thats all I had and I am in love. A traditional, savory, and easy Cornbread Dressing recipe that is oil free and completely vegan! Best cornbread! and it was great! What’s not to love? I used aquafaba for the “egg” as I didn’t have flax meal and it worked out perfectly. Pop them in the oven for 20 minutes and they're ready to serve. Sweet Cornbread Casserole – for a sweet cornbread, add an additional tablespoon of sugar. I use soymilk instead of almond because of an allergy. Nope just mix with water and let it sit for a few min :). And it was still good. It still had great texture and taste and also cooked through just fine. It’s a perfect vegan baked good for making with kids, or making an easy side dish for your chili. How much does each slice approximately weighs? I cooked them for over 40 minutes and even raised the temperature (from 350 to 375) midway through when it didn’t look like they were baking. Slowly, my sweetie and i are getting healthier thanks to our babes, and your recipes. Seriously, so delicious. Amazing! ), 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. These Pumpkin Cornbread Muffins are an upgrade to the (already ideal) buttery and fluffy cornbread we all know and love. Thanks so much for your kind words and lovely review, Shelley! Hi! I would also second the reduction of sugar if you don’t prefer sweet muffins– I used about 1/8 c and I thought it was perfect. ), and it works great! Preheat your oven to 400 degrees. I used lemon juice to curdle freshly made almond milk. I just got confused reading plus one, as original recipe is written. 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. These Vegan Pumpkin Cornbread Muffins are tender & fluffy! I know that Thanksgiving and the fall holidays are still pretty far off. Whisk together the almond milk and apple cider vinegar in a liquid measuring cup. The muffins popped right out with a simple nudge of a spoon and they are the perfect balance between solid and fluffy, mealy and just a little sweet. These Vegan Cornbread muffins are moist, delicious, healthy and fluffy. 100% good and tasty. This is the best cornbread I have ever had, vegan or nonvegan. Hi Dana, My son can’t have almond milk. I’m pretty certain she once made herself a bowl of the batter to eat as a snack, with no intention of baking. Then, prepare an 8 x 8 baking dish lined It was moist and perfectly sweetened. We’re so glad you enjoyed it, Allison! Cooking time did not change. I can’t imagine how sweet this would be with the full 1/2 cup! Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. Also allergic to cashews. Anyway, so good! You do the homework and it shows! Just a note — it never says when to add the baking soda, so one time I forgot. It works fine on our end. Moist, fluffy, sweet. Did you make day of or day before? I also used coconut oil instead of vegan butter. 20 minutes of cooking yielded 9 medium sized muffins. So light and absolutely delicious. Add apple cider vinegar and soy milk to a measuring jug and let them curdle together. I cut the sugar down a bit, as here in the South we like our cornbread more on the savory side. Thank you! Thanks so much for the lovely review, Kyle! But here’s our new standard, brought to you by the magic of cornmeal and coconut oil. Hello! This was soooo good! My husband even said it’s better than the traditional version. Glad to see the comment and… Thank you, Minimalist Baker for so many perfect recipes. I made the recipe with coconut sugar (not cane sugar) and sunflower oil (not vegan butter) and it was perfect! You’ll love that this cornbread is made with minimal … This recipe is very easy to make them from scratch and are an excellent addition I made a double batch since I was serving 4 and ended up with 5 Thank you for the recipe. In another bowl whisk together the flour, cornmeal, baking powder and salt. Substituted cashew milk for almond, olive oil spread for coconut oil and used 1/2 cup sugar. I’ve never used that for baking but I know on the package it does say you can. John December 1, 2020. I made this tonight and while the texture is awesome it is super sweet, almost like a cake. Perfect buttery cornbread muffins with the right amount of sweetness. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. 1 recipe day-old Vegan Cornbread, crumbled (5 cups) (see associated recipe) 1 cup "no-chicken" broth or low-sodium vegetable broth Directions Instructions Checklist Step 1 Preheat oven to … The perfect pair for soups and chilis, Thanksgiving dinner, or even a delicious snack with a pat of dairy-free Hi Holly, try mixing just a little bit more next time. You think I could just swap out the soy milk for pineapple juice? Not sure we haven’t tried it, if you give it a go, let us know how it turns out! I made these last night and the flavor is great! 8×8 should work — they’ll just be a little extra thick! Finally made this to put on top of the Super Thickness Three Bean Chili. VEGAN OIL-FREE CORNBREAD. Made this exactly and it was PERFECT! We have made it SO MANY TIMES and it is consistently a struggle not to eat the whole pan in one sitting. I have made it several times. Do you have a cast iron skillet yet? Otherwise I followed the instructions. Happy New Year! I took it out and mixed in baking soda and it still cooked perfectly in 30 minutes! Add the almond milk and stir just long enough to combine. Made in muffin form, and they are so light & moist! Hello! Hello, would it be possible to substitute aquafaba for the flax egg? I want to make the traditional Jiffy mix corn casserole into a vegan recipe. This new and improved … We like this recipe very much and will make it again often. amazing stuff. My first time trying to make a vegan cornbread. :). I made this last night and it turned out quite good: light, moist, and a nice corn-y flavor. it turned out PERFECT!! Also use mix of coconut flour and buckwheat to make it gluten free! Soups, stews, cookouts, and chili (naturally!) You can serve cornbread with chili or our Roasted Tomato Basil Soup.. I never really liked cornbread but this recipe changed my mind completely! 10 Minutes to mix up and baked to perfection. I imagine I’d have to tinker with it because of the higher fat content? Try our Vegan Banana Bread. I also cut the sugar a bit as well, otherwise its too sweet for me. Everyone loved it. Should I double the recipe for a 12 inch skillet? I will make it again but go with 1/8 cup like you did. It says prepare in ‘cooking dishes’, if I were to bake this in a flat iron skillet, what size do you recommend? Facebook Twitter Google+ LinkedIn Pinterest Reddit. The latter is to die for! I have made this twice and it was the bomb with all my friends who aren’t GF or vegan. Thanks. *Nutrition information is a rough estimate calculated without additional toppings. If so, how much do you think you would use? Can I use just the dry ingredients of this cornbread in place of the regular mix? In case it’ll be helpful to others, these are the adaptations/substitutions I’ve successfully made: -sub medium cornmeal or polenta for fine milled cornmeal (changes texture of finished bread a little bit) Hi there! Published on Oct. 14, 2014 and updated Oct. 21, 2019. Thanks. Say hello to your new favorite cornbread. To make this recipe into vegan cornbread muffins instead, prepare as directed and divide into 12 muffin cups. -sub oil and pumpkin puree for vegan butter (2 tbsp oil * 4 tbsp pumpkin puree) I have made this so many times and always sub milk with whatever plant milk I have at the time. This is my favorite cornbread recipe! Thanks for sharing all of these amazing recipes Dana. i’m wondering if creamed corn can be added – it actually doesn’t have cream :). It stays perfectly moist on a cutting board at room temperature with a towel on top for 3 days. Today we are making a super easy vegan cornbread recipe! I’ve been making this cornbread recipe for years, but wanted to try my hand at a vegan version as well. And thanks for egg substitute recipe. Thanks for the awesome recipe! hi there! Is that normal? 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. This recipe is made with only 8 easy ingredients that you probably already have in your pantry. 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. The sweetness worked really well with the chili as well as by itself! My favorite vegan cornbread is the best everyday cornbread recipe that's easy to make and perfectly sweet, moist, and tender! This recipe is vegan and made without oil, coconut, or refined sugar; can also be nut-free, soy-free, and gluten-free depending on milk and flour used. I only added half the sugar as I wanted a less sweet version. Can’t wait to try with some chili soon. Fluffy and moist, and a good balance of sweet and savory. Yep. Best cornbread i’ve ever made/or eaten. Jalapeño Cornbread Recipe - This easy vegan cornbread recipe is a little sweet, a little spicy, and completely delicious! Thanks Dana! Flax Eggs??? thanks guys! Also used a mini-muffin tin that made about 18 of them. Jalapeno Chili Cornbread Casserole is an easy vegan comfort food casserole recipe with a quick jalapeño cheddar cornbread crust baked on top! Non-veg hubs said it tasted just like the full octane kind, and he’s happy with having just vegan dressing from now on. The two of us nearly took down the whole batch (1x the recipe) so I might double it the next time I make this. Thanks again for the recipe. 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. Your cornbread recipe is the best vegan one around. Other than that- I followed the recipe exactly. Xylitol. https://www.thespruceeats.com/vegan-skillet-cornbread-recipe-3377808 Thanks so much for sharing! This recipe … It didn’t even need the butter or maple syrup – fabulous as-is. Thanks so much :). Since I was making this to use later this week for Thanksgiving dressing, I omitted the sugar. Add the dry ingredients to a large bowl (all-purpose flour, yellow cornmeal or polenta, sugar, salt, baking soda, and baking powder). I swapped about half the sugar for honey and it complemented the flavors super well. Currently making my third batch. I made this as muffins! The texture? This is the most delicious and moist cornbread I’ve ever had! You may not have thought cornbread was life changing…until now. Hi Amy! Thanks :). Hard to believe this vegan oil-free cornbread has a buttery taste without any butter or oil.I used my favorite nut to impart a buttery flavor. 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