Best Vegan Cornbread
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5.0
6 reviews
Excellent
Best Vegan Cornbread
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Soft and moist, this Vegan Cornbread recipe is the perfect side dish for soups, stews and chili's. Made with cornmeal, plant-based milk, and a touch of sweetness, this easy dairy-free cornbread is a classic Southern recipe.
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Ingredients
- ¾ c all-purpose flour
- 1 ½ c yellow cornmeal
- ½ teaspoon baking soda
- 1 ½ teaspoon baking powder
- 1 tablespoon organic cane sugar
- ¼ teaspoon salt
- ½ c applesauce unsweetened
- 1 ⅓ c plant-based milk
- 7 tablespoon vegan butter melted (I use Miyoko's unsalted vegan butter)
Instructions
Mix dry ingredients
- In a big bowl add flour, cornmeal, baking soda, baking powder, sugar and salt. Mix to combine.
- Mix liquid ingredients
- In another big bowl whisk applesauce, plant-based milk and 6 tablespoon of melted vegan butter.
Combine the ingredients.
- Pour liquid ingredients into the dry ingredients and mix with a whisk until the batter is smooth and without lumps.
Preheat your cast iron
- Place a 9-inch cast iron pan on a medium heat for at least 5-7 minutes. You can also put the pan in the 435 F oven and preheat it there. Make sure to use oven mitts as the pan will be hot.
- Melt 1 tablespoon of vegan butter and make sure it coats the pan evenly including the sides. You can replace butter with cooking olive oil if you want. If you preheat the skillet on the stovetop, you still need to set the oven to 435 F.
Bake the vegan cornbread
- Quickly pour the batter into a hot skillet, place it into the oven and bake for 25 minutes.
Let the cornbread cool
- Remove the cornbread from the oven and let the skillet cool for at least 15 minutes or until it's no longer hot to the touch.
Transfer the cornbread to a plate
- Place a plate over a pan with vegan cornbread and flip it. The cornbread will invert on to a plate. Let it cool completely, slice and serve.
Notes
- Preheating the skillet for the cornbread. I first preheat the skillet without any butter in it. Then, after 5 or so minutes when the skillet is hot, I add butter, let it melt and then quickly pour in a cornbread butter. The reason why I don't add vegan butter right away is that it burns relatively quickly and so it's best to add it right at the end when the skillet is hot.
- Inverting the cornbread. Generally, if you buttered and preheated your skillet really well, the vegan cornbread won't steak. However, it still happens and it might stick just a little bit. In this case, you can use a thin spatula and gently insert it in between a skillet wall and cornbread. Push the spatula toward the center to gently lift up the cornbread and transfer it on to a plate.
- Plant-based milk. In this vegetarian cornbread I like to use neutral flavored milk, like almond milk or soy milk. Canned coconut milk has a rich flavor. However, you can use it too. I would suggest mixing it with other plant-based milk. That way the "milk" will be rich and creamy without a coconut flavor. I also suggest buying plant-based milk that doesn't have any additional ingredients like oils or sugar. See my Vegan Grocery List for specific recommendations;
- Sugar. Make sure to use organic cane sugar, as regular cane sugar is processed with a bone char and isn't considered a vegan ingredient. You can try substituting with coconut sugar, but the cornbread might be slightly darker (which is not a problem at all). You can also skip the sugar if you want. Just keep in mind that the cornbread won't be as sweet.
- Applesauce. Mashed banana or pumpkin puree might be a great alternative to an applesauce. Just keep in mind that if you use pumpkin puree, the cornbread will be slightly darker.
- Storage. This dairy-free homemade cornbread stores really well. If you plan to eat within 5 days, put it in an airtight container and store at room temperature on a counter. Another option is to freeze the cornbread. Wrap it tightly in plastic wrap or place in a freezer-friendly zipper bag making sure to release the air. Store in a freezer up to 1 month.
- Reheating. Before serving allow to thaw overnight in the refrigerator and then reheat in the microwave for 10-15 seconds or bake in a 300°F (149°C) oven for 10 minutes.
Nutrition Information
Show Details
Serving
1slice
Calories
263kcal
(13%)
Carbohydrates
34g
(11%)
Protein
4g
(8%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
4g
Monounsaturated Fat
6g
Trans Fat
2g
Sodium
357mg
(15%)
Potassium
122mg
(3%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
4IU
(0%)
Vitamin C
0.2mg
(0%)
Calcium
99mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 263 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 263kcal | 13% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 2g | 100% |
| Sodium | 357mg | 15% |
| Potassium | 122mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 4IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 99mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
6 reviews
Excellent
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