Vegan Cornbread Recipes

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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

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

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

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

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