Vegan Cornbread

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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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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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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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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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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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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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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This cornbread is great. my whole family loved it. I've even stolen the flax seed-water combination and used it to replace the egg in my applesauce muffins, with great success. since the combine flax and water has the consistency of an egg I figured that I could use it as such

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Very, very good! Sweet and tender. This is NOT a substandard vegan substitute for 'regular' cornbread! Given its taste and texture, as well as the nutritional benefits inherent in the flax seed and soy milk, I don't think I can ever justify making 'traditional' cornbread again. :)

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I am happy with this cornbread recipe, but not ecstatic. I followed the recipe exactly as written. My husband and I love flax, and we liked the slight flaxxy taste. The texture of this bread is outstanding: moist, not too light, not too dense, and not crumbly. The bread tasted even better the day after I made it. I prefer a slightly sweeter cornbread (this bread hardly had any sweetness to it), so I will increase the sugar to 1/2 cup the next time I make it. I may increase my rating to 5 stars after making it with more sugar.

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I was cooking dinner for my daughter (age 7), her guest (age 8) and my husband. The guest is a vegan so I was looking for a corn bread recipe and this one turned out perfectly -- even though I modified it a bit. I didn't have flax seed so I added a snack cup of apple sauce and I put in a packed 1/2 cup of brown sugar instead of white sugar. I also added about 3/4 cup of frozen corn. I used 2 mini-muffin pans and baked the corn bread for 15 minutes and it turned out perfect!

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This turned out really well. Nutty and full of flavor. I substituted 2 TBSP agave for the sugar and added 2 TBSP of molasses. Goes great with apple butter. Yum!!

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Awesome! Last night I made vegan chili-mac and this recipe, with the suggestions provided by Christina-Bobina. It turned out great. I was so impressed with the texture and how it held together. My husband isn't vegan, nor is he a big fan of corn bread, but he truly enjoyed this recipe.

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This recipe is awesome! It was easy to make and tastes delicious! We can't wait to make this for our non-vegan friends and family :)

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Very delicious; however, mine did not hold together as well as I'd have liked. So the second time I made it, I used the batter as a base for a vegan tamale pie (using "faux beef" soy crumbles) and that turned out wonderfully.

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You know its good when your 8 yr. old said"Mommy can we have this vegan cornbread instead of the other kind!?" Other kind meaning your usual boxed version that calls for egg, oil, and milk. This made a very moist and delicious cornbread. The 2 things I did differently was that I used Almond milk (vanilla flavored) just because I like almond milk better than soymilk and I used organic unbleached all purpose flour. Next time I will try it with Agave nectar.

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Really great! Made it as is. Even my super picky boys ate it up and couldn't get enough :) Thanks!

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Wow! This cornbread was amazing! and to think an 11 yr old developed the recipe! This turned out quite surprisingly nice considering...no eggs, no dairy. Thanks for sharing.

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Delicious! I mixed the cold water with the flax seeds (as you do in many vegan recipes that call for flax seeds as egg substitute) and just let it sit a bit before adding. I used half regular, half whole wheat flour. I used about 1/8 cup sugar which was sweet enough. I had to add about 1/2 cup extra soy milk to get it to the right consistency and only baked it for about 15 min. (but maybe b/c I used a circular pie pan?)
Thanks!

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I used this recipe to make my own cornbread eggless. I used 2 cups of self rising cornmeal mix with the called for amounts of flax seed, water and oil. I use regular 2% milk and increase the amount to 1 and half cups because it was a very thick batter with just one cup. Instead of boiling the water, I just microwaved it for 2 minutes and stirred in the flax until thickened to egg like consistency. I mixed it with the milk and added it to the dry ingredients. It turned out perfectly, very soft inside w/ a crispy crust. Thanks so much for sharing the recpe.

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