Cornbread Vegan Style Recipes

MOIST VEGAN CORNBREAD

Moist Vegan Cornbread image

This is a basic cornbread that's great with vegan chili. It's nice for anyone who's vegan or if you just happen to be out of eggs. It tastes best when cooked in a cast iron skillet that's been preheated in the oven.

Provided by Caiti Ann

Categories Bread Quick Bread Recipes Cornbread Recipes

Time 40m

Yield 12

Number Of Ingredients 9

Ingredients

2 cups soy milk
2 teaspoons apple cider vinegar
2 cups cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
⅓ cup canola oil
2 tablespoons maple syrup
1 cup frozen corn kernels

Steps:

Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
Mix cornmeal, flour, baking powder, and salt together in a bowl.
Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

Nutrition Facts : Calories 209.7 calories, Carbohydrate 31.4 g, Fat 7.9 g, Fiber 2.3 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 206.9 mg, Sugar 4.2 g

VEGAN CORN BREAD

Vegan Corn Bread image

You will love this vegan cornbread! It's super easy to make, soft, moist, and buttery completely without dairy products or eggs! It's great with chili or just on its own with vegan butter or maple syrup.

Provided by Sina

Categories Side Snack

Number Of Ingredients 10

Ingredients

1 1/4 cups cornmeal
1 cup all-purpose flour
1 cup unsweetened soy or almond milk
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/2 cup brown sugar
1 tablespoon apple cider vinegar
1/4 cup melted vegan butter
1 cup corn kernels

Steps:

Combine the dry ingredients (cornmeal, flour, baking powder, baking soda, salt, and brown sugar) in a large bowl and stir well.
Melt the vegan butter in a small pot on the stovetop or in the microwave. Then add it to the cornmeal flour mixture together with the unsweetened plant-based milk and the apple cider vinegar. Stir with a wooden spoon until well combined, but don't overmix.
Add the corn kernels. Stir well.
Generously grease an 8 or 9-inch square baking dish with vegan butter. Pour the prepared batter into the dish and evenly divide it with a spatula.
Preheat the oven to 400 °F. Bake the cornbread for 20-25 minutes.
Allow the cornbread to slightly cool before slicing and serving. Serve with butter or maple syrup. Enjoy!

Nutrition Facts : Calories 178 kcal, Carbohydrate 32 g, Protein 3 g, Fat 5 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 2 g, Sugar 10 g, ServingSize 1 serving

VEGAN STOVE-TOP CORNBREAD

Vegan Stove-Top Cornbread image

I started experimenting with stove-top baking because the oven where I'm staying is broken, and it's opened up a whole new world to me! I adapted this recipe from several that I found online and this version is the best yet. You can vary ingredients and proportions to suit your tastes; the cornbread seems quite agreeable. I would never normally buy creamed corn, but I'm staying with my boyfriend's family and they have it, so I used it - I'm sure you could also just use regular corn kernals. You can use any egg replacer equal to one egg in place of the EnerG and water. You can also use any non-hydrogenated margarine or vegetable oil; I just prefer Earth Balance. And I know honey is not technically vegan (I eat it, though), so substitute another sweetener if you want to make this recipe truly, truly vegan! YOU WILL NEED A 10" CAST-IRON SKILLET FOR THIS RECIPE and something to cover it with. Have fun and be creative!

Provided by gargii

Categories Breads

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 1/2 cups yellow cornmeal
1/2 cup whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon sea salt
1 cup unsweetened soymilk
1 tablespoon apple cider vinegar
1 1/2 teaspoons Ener-G Egg Substitute
2 tablespoons warm water
1/3 cup earth balance non-hydrogenated vegan margarine
2 tablespoons honey or 2 tablespoons other liquid sweetener
creamed corn
1 -2 tablespoon non-hydrogenated vegan margarine, to grease pan

Steps:

In a large mixing bowl, combine cornmeal, flour, baking powder, and sea salt; set aside.
Add apple cider vinegar to soy milk to sour the milk; set aside.
In a small cup, mix egg replacer with warm water until smooth.
In another small cup, melt 1/3 cup of Earth Balance margarine.
In a second bowl, mix together soured soy milk, water/egg replacer mixture, melted margarine, and honey until well blended.
Pour liquid mixture into dry mixture, and stir until just combined.
Add creamed corn and mix gently.
Heat 10" cast-iron skillet over medium heat, and melt a generous ammount of margarine in it to coat bottom and sides. Turn heat down to low.
Pour batter into greased skillet and smooth out top.
Cover and cook for 30-40 minutes. Check after about 30 minutes. When entire top of cornbread is firm (you can also insert a knife in the center to test for doneness), turn off heat, but leave cover on for several minutes for cornbread to finish cooking.
Cut and serve! Great with collard greens!
Note for Vegan omit the honey and use another sweetener.

Nutrition Facts : Calories 188.5, Fat 2.1, SaturatedFat 0.3, Sodium 603.2, Carbohydrate 39.1, Fiber 4, Sugar 6.2, Protein 5.7

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