Maple Syrup Cornbread (Vegan)

Total Time
45mins
Prep 10 mins
Cook 35 mins

Credited to "Candace & Amy" at the Vegan Lunch Box blog: http://veganlunchbox.blogspot.com/2006/02/black-eyed-peas-cornbread.html

Ingredients Nutrition

Directions

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

Reviews

(3)
Most Helpful

Perfect. This has to be a pretty no-fail recipe, because I fudged on so much of it -- I forgot to add salt into the batter before pouring it into a muffin pan, so I just sprinkled some sea salt on top of each muffin before baking. Then I sprinkled some cayenne for fun. And I used coconut oil... but then the coconut oil solidified when I poured in the soy milk. So I had to nuke the whole wet mix to get it blended in. But it's delicious anyway.

stereominate September 06, 2014

I want to start with- It has taken me a long time to review this cornbread because I just never think to do it.
I think this is a wonderful recipe! I was looking and looking for a "good" moist and sweet cornbread recipe and had the hardest time finding it and ultimately thought I couldn't because I was not looking for a vegan recipe. 3 years ago I needed to make a vegan cornbread for our vegan friends and I came across this recipe. I have made this over and over and over again- no one can tell it is vegan-- so, it is the cornbread I make for my entire family and all friends whether vegan or not!

You can use cow's milk- when I did I used 2% or Fat free. But honestly it tastes better with the Soy. I have added frozen corn and even pickled jalapenos and it always turns out great! I may try reducing the syrup in the future to give it a less sweet and more savory taste- but that may upset all who I make this for :)

I just bought new double ovens and found that 35 minutes is a bit too long in the oven and I actually cooked them last night at 350 for 25 minutes (conventional not convection). They were very moist and of course very sweet and make a great breakfast the next day!

The reason I post this review now (3 years later) is because last night I lost the printed recipe and went to look for it again online and came across it twice on Food.com (I thought this was funny). It just has a different name, Moist Vegan Cornbread. It is the EXACT same recipe and does not give credit to Candace & Amy at the Vegan Lunch Box (which I appreciate this one did). I also noticed that it has more reviews. Of course they are mostly all 5 star because this recipe is AWESOME! But I just wanted to share my opinion on this one as it is the first by an entire year to be posted and gives credit where credit is deserved.

ynaffit01 January 15, 2013

I tried 3 different vegan cornbread recipes Friday, and this was definitely the pick of the litter! Made these into muffins, and after cooling for just a few minutes they had the tastiest crunchy exterior I've ever seen! Just delicious! Very sweet obviously. Also pretty dry, but not crumbly - took these on a 3 day backpacking trip and they stood the test! A Went great with chili, and good for breakfast :)

Nikoma June 22, 2011

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