83 Reviews

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.

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Christina-Bobina August 25, 2011

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...

****substitutions*****
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!

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libraryscene January 02, 2011

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.

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mollypaul February 07, 2010

Great Vegan Recipe! I followed one reviewers tip and did not boil the water. Flaxseed and room temperature filtered water worked just fine.

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lvisit July 10, 2011

This an unbelievably good cornbread recipe. I've been trying for years to make cornbread like my mother's (open, course texture, slightly sweet) and have failed time and again. How a vegan recipe even came close to Mom's is inextricable to me, but here we are. This is the only cornbread recipe I'll ever use. The only things I changed were I used fresh ground cornmeal from my Vita-Mix (I like a certain toothiness), and I replaced sugar with raw honey. Trust this recipe!

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Roy Giles March 30, 2016

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.

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catnipmouse January 19, 2014

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.

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MissMadameMack February 06, 2013

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!

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jlammb April 06, 2011

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.

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skjamison November 20, 2009

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.

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Cilantro in Canada December 05, 2008
Vegan Cornbread