- Dish type
- Bread without yeast
Great tasting, easy to make cornbread that uses soya milk and silken tofu instead of animal products.
4 people made this
- 125g plain flour
- 140g fine cornmeal
- 50g demerara sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 235ml sweetened, plain soya milk
- 80ml vegetable oil
- 60g soft silken tofu
MethodPrep:10min ›Cook:20min ›Ready in:30min
- Preheat an oven to 200 C / Gas 6. Grease an 18cm square baking tin. Whisk together the flour, cornmeal, sugar, baking powder and salt in a mixing bowl; set aside.
- Place the soya milk, oil and tofu into a blender. Cover and puree until smooth. Make a well in the centre of the cornmeal mixture. Pour the pureed tofu into the well, then stir in the cornmeal mixture until just moistened. Pour into the prepared baking tin.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean, 20 to 25 minutes. Cut into 9 pieces, and serve warm.
Reviews & ratingsAverage global rating:(44)
Reviews in English (34)
Best cornbread I have EVER made! I have struggled to find good-tasting vegan cornbread, and simply none live up to the expectation I have of its taste and texture. Until I tried this one, that is! This is perfect. The tofu gives it that fluffier consistency I was missing with my close second favourite that involves flax seed as an egg replacer. When I made this, I substituted honey for the sugar. I should also add I thought i worked best to make in muffin cups instead of in a square baking pan. I loved it and have made it more than once! Definitely a "keeper."-13 Mar 2012
This was overall pretty good. Sometimes vegan recipe makeovers don't taste anything like the original (that's not always a bad thing), and while you could tell there was something different, you could also right away identify it as corn bread. My tasters gave it the thumbs up. My one comment is that it was really dense. It didn't have the sponginess and softness of cornbread--almost more dumpling-like, with a pretty doughy texture even when cooked through. That aside, it was still very tasty and enjoyed by many.-07 Jul 2011
we made this with a slight variation- used equal parts lemon infused olive oil and coconut oil in place of veg oil. WAS DELICIOUS! We are making again today and adding some zest... makes a super nice lemony coffee cake ish thing.-14 Feb 2012
1 cup all-purpose flour
¼ cup cornmeal
⅓ cup packed light brown sugar
1 tablespoon baking powder
½ teaspoon salt
4 tablespoons vegan butter, melted
1 cup unsweetened vegan milk
3 tablespoons maple syrup, plus more for serving
Vegan butter, for serving
- Preheat the oven to 400 degrees. Lightly grease an 8-inch square baking pan with cooking spray and set aside.
- In a large bowl, combine flour, cornmeal, brown sugar, baking powder, and salt.
- In a medium bowl, combine melted butter, milk, and maple syrup and stir until just combined. Pour milk mixture into flour mixture and stir until just combined.
- Scrape batter into baking pan and bake for 20 to 22 minutes, until a knife inserted into center comes out clean. Let cool in pan on a wire rack for 5 to 10 minutes before serving with butter and maple syrup.
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Ingredient notes and substitutions
I like to use a fine or medium ground cornmeal. It makes for a softer cornbread. If you like a crunchy cornbread with lots of texture and crumb, you can use a coarse ground cornmeal.
White or yellow cornmeal will work. Use what you have.
I used a gluten free flour blend designed to replace wheat flour at a 1:1 ratio. I haven’t tested this recipe with single gluten free flours, so while some may work, I hesitate to recommend which ones.
All purpose flour, white whole wheat, or spelt flour may be subbed at a 1:1 ratio.
Whatever you have on hand will work, with the exception of canned coconut milk. I generally use almond milk or oat milk. Be sure to choose an unsweetened, plain variety.
I love pure maple syrup in cornbread. Agave may be used instead if you prefer.
Aquafaba is the liquid from a can of chickpeas. It works as an egg substitute in vegan baking and makes baked goods lighter and fluffier and helps them to rise.
I don’t recommend skipping it if you don’t have to, but if you must, leave it out and add an extra ¼ of milk.
I like the texture and sweetness of whole corn kernels. Feel free to leave them out if you prefer a smoother cornbread.
It wouldn’t be vegan jalapeño cornbread without the jalapeño! I remove the ribs and seeds – that’s where all the heat lives. If you like a kick of heat, go ahead and leave them in.
2. Harvest Cornbread
Lindsay Nixon went all out with this extra-special Harvest Cornbread recipe. Instead of using apple sauce as a binder, she used pumpkin. After that, Lyndsay tossed in some sage and anise to make a perfect blending of flavors. This is a very easy cornbread recipe that has a little something different.
Vegan Cornbread Q&A
Yes! This recipe adapts wonderfully to 12 delicious cornbread muffins. Check out our vegan cornbread muffins recipe.
I’m not entirely sure since I haven’t tried it yet. Your best bet would be to use a gluten-free all purpose flour blend that can be used as a direct replacement for wheat flour in baking. If you do that, it will likely work out fine.
Vegan butter is just a way of referring to a vegan ‘buttery’ product. This could be a brand like Earth Balance in the USA or Nuttelex in Australia or Vitalite in the UK. You might not have a product like this available but might still have a brand of margarine that isn’t labeled vegan but is vegan by ingredient. Alternatively you can make your own homemade vegan butter using our recipe, it works great in baking.
The Best Vegan Cornbread
This post may contain affiliate links. Read my full disclosure here.
Just the best vegan cornbread, perfect for serving with chili. It’s wonderfully moist, perfectly sweet and only requires one bowl!
Every time we have chili, I have to make some cornbread to go along with it. The whole family loves it, and it makes a pot of chili go a lot further! My kids have recently decided that they love chili, and demand it often. I’ve tried several vegan cornbread recipes out there, and haven’t been perfectly happy until this one!
Now, I know people like to get all picky about their cornbread. So let me tell you what this one is all about.
It’s quite sweet, but not overly so. If you don’t like sweet cornbread, you may want to look elsewhere, or just lower the amount of sugar called for. It’s not a savory cornbread though, that’s not what I’m used to, and it’s not my preference!
It’s very moist, with the perfect amount of cornbread texture. I’ve made some cornbreads that have too much “grit” in them. I don’t like that. This one is just perfect in texture, in my opinion. Not totally cake like, but not super gritty either.
It’s made with just one bowl! This is a super easy recipe: dump, mix & bake! Perfect every time.
Country Vegan Cornbread
Country Vegan Cornbread | Brand New Vegan
First we’re going to make Vegan Buttermilk by whisking Unsweetened Almond Milk and Apple Cider Vinegar together. Set it aside for now and allow it to ‘curdle’ while we mix the dry ingredients.
Thoroughly mix all the dry ingredients together in a large bowl, and with a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup. The creamed corn is optional but does add a nice bit of texture.
Now, add the buttermilk and stir just long enough to combine. Don’t overdo it.
Now that the batter is done you can pour it into the pan of your choice. I like to use my seasoned iron skillet. You could also use a cake pan or muffin tin. Line whatever you’re using with parchment paper to prevent sticking.
Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean
Perfect, southern style cornbread.
Now I know some people don’t like sweet cornbread like I do….so feel free to adjust the amount of sweetener ( Sugar and Maple Syrup) to your own individual taste.
This recipe reminds me so much of my mom who sadly passed away in 2009.
My mom was born and raised in the backwoods of Kentucky and I can still remember visiting my grandma who still lived in the exact same area. The same area I was born as well.
All you could see from my grandma’s front porch was miles and miles of knobs, corn fields, and tobacco fields. There were cows, pigs, and chickens too, and I can still remember my Uncle’s mangy blue tick hounds who for whatever reason all had one syllable names…
For all you yanks – a knob is a small, rolling hill.
Mom loved cornbread and would always crumble it up into her big glass of buttermilk and eat it with a spoon, along with her Soup Beans of course.
Looking back I can see how her southern influence rubbed off on me as I still use many of the same recipes…just tweaked of course for my healthier lifestyle.
Grandma's Cornbread Made Vegan
1/4 cup water
3 teaspoons Ener-G Egg Replacer
1 cup organic corn meal
1 cup unbleached flour
1/2 cup sugar or sugar substitute*
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup rice or soy milk
1/3 cup of vegetable oil
1. Preheat oven to 375 degrees Fahrenheit.
2. In a measuring cup, mix water and Ener-G Egg Replacer until there are no white lumps or residue. Put to one side.
3. In bowl, combine dry ingredients (corn meal, flour, sugar, baking powder, baking soda, and salt). Mix in nondairy milk, oil, and then egg replacer mix well.
4. Pour batter into greased baking pan. (I use a medium cast iron skillet for my vegan cornbread and cakes, but be creative)
5. Bake for 20 to 25 minutes or until you can poke the center with a toothpick and it comes out clean. Slice and enjoy.
* If you use a vegan sugar substitute, note that not all subs are 1:1.
Vegan Cornbread Muffins Recipe
Isa Chandra Moskowitz is a pioneer of delicious vegan cuisine, with a ton of cookbooks under her belt and a recent superb one, Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week. She also stepped in front of the camera for a fun series of YouTube videos for Breville (and produced by FR parent company, Zero Point Zero). Try your hand at her vegan corn muffins, one of our favorite dishes from the book.
These are what I consider the perfect cornbread muffin, whether for breakfast or for chili. Beautifully golden, not too sweet, plenty of corn flavor, and lots of great texture, too, thanks to fresh corn kernels baked right in. As usual, fresh kernels cut right from the cob are best. But frozen is perfectly fine, too. Just make sure they are thawed first.
If you&rsquod like to turn this into a berry corn muffin, feel free to add 1 teaspoon of vanilla extract and 1 teaspoon grated lemon zest along with the wet ingredients, then fold in 1 cup of berries.
Why vegan skillet cornbread?
Why should you make your cornbread in a cast-iron skillet? By preheating the skillet and then baking the cornbread in it you get an extra-thick crust on the cornbread. Cornbread does tend to be a little crumbly, so this crust can help it stay intact.
Also, I love any excuse to use my cast-iron pan. Cast-iron lasts forever! For example, this pan is from a second-hand store. I cleaned it, reseasoned it, and have been using it for 10 or more years.
There's a whole collectors market for old cast-iron pans Once, I looked up the markings on the bottom of my pan and discovered it was manufactured in the 1950s.
This recipe is not oil-free. If you want to make it oil-free, substitute 1/4 cup of applesauce for the oil. You can also substitute maple syrup for the sugar.