Moist Vegan Cornbread

"I don't like dry cornbread. This vegan version is tasty, and moist. It does not last long, however, so you do need to eat it within 2 days."
 
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photo by Chef Joey Z. photo by Chef Joey Z.
photo by Chef Joey Z.
Ready In:
45mins
Ingredients:
7
Serves:
8
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ingredients

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directions

  • 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.

Questions & Replies

  1. How about using cream corn in the recipe? Any suggestions?
     
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Reviews

  1. Wow. I've been eating cornbread my whole life and this is by far the best cornbread I've ever made or even eaten! Since becoming vegan I've searched endlessly for a good Northern-style cornbread recipe. This recipe is better than any vegan or non-vegan cornbread I've ever tried. I'm too cheap for maple syrup, but using agave instead worked just fine. Thanks for sharing!
     
  2. I don't know why I have taken so long to review this one - I've made it three times now! I love it. My only complaint is that it doesn't hold together very well. It's pretty crumbly. I think I'll try adding some egg replacer next time to see if that helps bind it together a bit more.
     
  3. This is fantastic!! I used EVOO instead of the canola oil & vanilla soymilk (because I had both onhand). I also added about 1 cup frozen seasoned corn/pepper/onion blend. My husband & I will have no problem eating this within 2 days.
     
  4. This recipe is creates a wonderful moist texture and taste. It is a VERY sweet cornbread, which proved a too sweet for our family. I modified the recipe to cut back on the Maple syrup to 1/3 cup and added water (a little less than 1/4 cup). It came out perfect, sweet but not too sweet. Also if baking in a glass dish, cut the cook to time down to 28 mins.
     
  5. excellent! My new favorite cornbread recipe!
     
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Tweaks

  1. This is fantastic!! I used EVOO instead of the canola oil & vanilla soymilk (because I had both onhand). I also added about 1 cup frozen seasoned corn/pepper/onion blend. My husband & I will have no problem eating this within 2 days.
     

RECIPE SUBMITTED BY

I live in beautiful Portland Oregon with my partner. I try to live frugally and eat healthy. I cook a lot and bake a lot. Over the last 2-3 years I've read a lot on diet, nutrition, healthy eating and healthy living. I've slowly changed over to non-toxic hand soap, toothpaste, and cleaning supplies. I also don't buy things with high fructose corn syrup, artificial sweeteners or colors or any type of MSG. We eat mostly whole wheat breads and no cookies or donuts. I gave up drinking diet anything and colas of all sorts on May 25, 2006. I have two current favorite cookbooks. One is called "Vegan with a Vengeance" by Isa Chandra Moskowitz and the other is "Table for Two" by Joanne Stepaniak. From VwaV I found a great way to make brussels sprouts, which before I could never stand. Also pizza sauce, a great pizza dough, a chickpea broccoli casserole and wonderful peanut butter oatmeal cookies. From Table for Two, I got the 1000 island dressing recipe I use for salad dressing. Also a non dairy potato corn chowder.
 
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