This is the best vegan cornbread recipe I've found (and I been on a quest to find one for 5 years). I have a few tips for the other cooks out there. (1) Add one tablespoon of vital wheat gluten flour to help with the binding. (2) Let the batter sit for about 10 to 15 minutes before baking, in order to let it become more glutenous so it won't crumble when done baking. (3) Bake it in a cast iron skillet: First, preheat the cast iron skillet in the oven. When the oven is done preheating, it's time to add the batter. Take out the cast iron skillet with pot holders (It's hot!) add a tablespoon or 2 of oil, and roll it around greasing the bottom and sides. Then add the batter, and pop it back into the oven. Baking in the cast iron skillet give the cornbread nice crispy edges. I only needed to bake mine for 18 minutes. (4) 2 Variation ideas are adding a little vanilla extract, or some maple syrup with a can of drained chopped green chilis.
Really enjoyed this recipe! Recently, I've tried several to see if I can match Bob's prepackaged gluten free cornbread and this is very close! I am always substituting, so I thought I'd list...
1 cup all-purpose flour = 1/2 cup gluten free all-purpose 1/4 cup brown rice flour 1/4 cup corn flour
1/4 cup sugar = 3 tbsp agave and 8 drops of liquid stevia
1/4 cup oil = 1/4 cup applesauce
Hint~ I find that setting flax mixture on top of stove as it preheats works to help bind!
Quite a nice, corny cornbread. I ground flaxseed in a coffee grinder. I did skip steps 3 and 4 and just added the flax meal to the whole mixture. It baked up just fine.
I've tried a lot of vegan cornbread recipes and this is the best one. I used chia seeds instead of flax because I like them better but that's the only tweak I made to the recipe. This one is a keeper.
This recipe was great the first day. But if as it ages you taste and smell the baking powder. After 3 days this bread is no longer edible.
Great Vegan Recipe! I followed one reviewers tip and did not boil the water. Flaxseed and room temperature filtered water worked just fine.
I followed the recipe as written with one substitution: I used rice milk instead of soy milk. The cornbread turned out just as good as a recipe containing egg and regular milk. This recipe surpasses all other vegan versions I have tried. I really think it's the flax meal that makes it. Thank you for posting this recipe!
Great recipe. I used whole wheat pastry flour instead of all-purpose flour, the crumb was still very light and moist.. The flavor was terrific and the sweetness was just right.
I loved this and could have eaten the entire thing myself. I replaced the oil with applesauce and used plain soy milk. Thanks for the wonderful recipe.
Wow. Surprised that I was able to finally make a vegan food item that turned out and turned out so great! Followed the recipe, which was insanely simple (i am a horrible baker) except I used all organic ingredients and I did have to sub whole wheat flour for the all purpose flour because we only bake with whole wheat and we are snowed in so that is all i had to use. The texture still came out great; soft and fluffy but with a slight heaviness to it (just enough to give it some depth. I liked that it was not overly sweet but not lacking in flavor at all. I had never made anything with the flax subbing the egg and butter and wasnt sure how it would turn out but it was easy to do and worked great (i used flax meal) my 4 yr old daughter loved them. i am not persoanlly vegan but my sister is so i will share this with her and make these again as it saves me on buying organic butter which is very expensive for me. thanks so much for sharing this great recipe!