Moist Vegan Cornbread

Moist Vegan Cornbread created by Chef Joey Z.

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.

Ready In:
45mins
Serves:
Units:

ingredients

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.
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RECIPE MADE WITH LOVE BY

@PdxBarb
Contributor
@PdxBarb
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"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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  1. genardh_9167504
    How about using cream corn in the recipe? Any suggestions?
    Reply
  2. Brianne A.
    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.
    Reply
  3. sheilaalston
    excellent! My new favorite cornbread recipe!
    Reply
  4. TastyBite
    Shockingly simple and amazingly good. It came out nicely using the maple syrup. Its definitely not an inexpensive recipe but follow the directions as given and use good ingredients and you will be rewarded with results that will surprise you. Satisfaction!
    Reply
  5. The Duke of Fork
    Great recipe! I added a bit of applesauce and made muffins. They baked up nicely, very moist, and a bit crispy on the outside.
    Reply
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