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This is a nice vegan cornbread recipe that is quite moist and really easy to make.
You probably already have all the ingredients on hand, with the exception of cornmeal, unless you use it on a regular basis. The only thing I really use it for is to make cornbread so that’s the only reason I already had some.
I don’t know why, but the majority of the time I make it for breakfast (is that weird?) and rarely as a side dish to a meal like chili.
It’s very dense and not a sweet cornbread, which I like. However, if you like a sweeter cornbread, just increase the maple syrup by 1 – 2 tablespoons until you get it to the right sweetness.
I usually use a round cake pan and cut the pieces in triangle shapes. Today, I used an 8 x 8 glass Pyrex baking dish and cut them in squares and they came out much thicker this way.
After you prepare the batter, it will be very thick – as opposed to a thinner batter like a pancake batter or pre-packaged cornbread batter. Just use a spatula to transfer it into your baking dish.
Important Tip: Corn is the top GMO crop produced today. PLEASE make sure you use ORGANIC cornmeal when making this recipe or any other recipe that calls for “corn” or a “corn” ingredient. I purchase my organic cornmeal from the bulk section at Whole Foods, but if you don’t have one nearby, you can order organic cornmeal online from Amazon. There is such little cost difference and it is so important to your health!
Now, let’s talk about some of the healthy ingredients in this vegan cornbread recipe that will make you feel good about serving it to your family:
5 Fast Facts About Coconut Oil:
- super high in lauric acid
- rich in antioxidants
- contains natural microbial and antibacterial agents
- improves metabolism and prevents fatigue
- improves cholesterol levels
5 Fast Fact About Maple Syrup:
- contains manganese and zinc
- contains 54 different antioxidants
- helps with inflammation
- 1/4 cup contains more calcium than the same amount of milk
- 1/4 cup contains more potassium than a banana
5 Fast Facts About Almonds:
- regulates cholesterol and blood pressure
- energy booster
- loaded with protein, calcium and fiber
- high in antioxidants
- reduces risk of heart disease
5 Fast Facts About Apple Cider Vinegar:
- anti-viral, anti-bacterial, anti-fungal
- maintains proper pH balances in the body
- regulates blood pressure
- reduces bad cholesterol
- loaded with potassium
5 Fast Facts About Pink Himalayan Salt:
- contains 84 minerals
- unrefined, unprocessed, raw
- promotes stable pH balance in cells
- controls water levels in the body
- aids digestion and facilitates better nutrient absorption
Where to Buy: If you have trouble finding any of the ingredients to make this recipe, you can order online from Amazon and have them delivered straight to your door:
Vegan Cornbread
Print recipe
| www.thehealthyfamilyandhome.com | The Healthy Family and Home |
Ingredients
- 2 cups ORGANIC cornmeal (non-GMO)
- 1 cup organic unbleached all-purpose flour
- 2 teaspoons baking powder (aluminum-free)
- 1/3 cup organic coconut oil (melted)
- 2 tablespoons organic grade b maple syrup
- 2 cups homemade almond milk (or other non-dairy milk)
- 2 teaspoons organic apple cider vinegar (or fresh squeezed lemon juice)
- 1/2 teaspoon pink himalayan salt
Directions
| Step 1 | Combine the non-dairy milk and apple cider vinegar (or lemon juice) in a medium-sized bowl and wisk together. Set aside. Combine all dry ingredients together (cornmeal, flour, baking powder and salt) in a medium-sized bowl and stir until well combined. Add the melted coconut oil and maple syrup to the non-dairy milk mixture and wisk until foamy and bubbly. Mix the wet ingredients with the dry ingredients and stir until well combined. (The batter will be thick). Use a spoon or spatula to transfer the batter into an 8 x 8 glass baking dish. Bake at 350 degrees for approximately 30 - 35 minutes. Spread with Earth Balance vegan butter and enjoy! |
Note
Recipe source: http://www.theppk.com/2007/10/vegan-cornbread/
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I love cornbread! And this one looks like a winner in my book =)
Peggy recently posted..Curried Mussel Chowder
Hi Peggy, yes, me too! I hope you like it if you try it out. Take care
Nice!
Ben recently posted..Massaged Kale with Cheesy Garlic Tahini. Raw Broccoli.
Hi Ben…thanks! You have a really nice vegan blog…I love all your live, healthy foods. I just subscribed and have a feeling it’s going to be my new second home!
Thanks!!! I’ll be posting more awesome stuff, with you in mind.
Ben @ awesomeveganblog.com recently posted..Holy Life Living Foods Salad
Thanks Ben
I followed the recipe as it states but the batter was so thick there was no pouring into the pan. Seems like it should have had more liquid or less flour or cornmeal. In the oven now…hope it turns out.
Hi Rob…yes, the batter is very thick. If you’ve ever made “Jiffy” cornbread (yuck!), it definitely doesn’t have a thin batter like that which would be “poured” into the pan. I went back and changed the wording to say “transfer” to describe it more accurately. I hope you enjoyed them!
The texture of this cornbread is great! However, my family and I prefer the sweetened variety of cornbread… Can sugar be added to this recipe (about 1/4 cup)?
Hi Emily! Yes, you can. I have made this cornbread numerous times and I have added more sweetener to it on some occasions depending on what I’m serving it with. The extra maple syrup didn’t seem to change the texture any when I increased it. Just add enough to get it to the sweetness level you like. Thanks for trying it out
Made this recipe today, used regular sea salt as that is what I had. I also added about 1/3 cup of plain soy yogurt to mimic the moistness that sour cream adds to non-vegan cornbread recipes. Tastes great! Thank you for posting.
Hi Kay! That was a great tip…thanks for sharing and taking the time to let me know you tried the recipe
I made this for the first time tonight and it came out great. I looked back at the source recipe and noted the problems other cooks had experienced and made sure I followed the recipe closely. I substituted honey for the maple syrup and cooked it for 23 minutes in a 9 x 13 metal pan. The finished product was actually pretty light in texture and very flavorful. Thanks for the recipe!
Hi Jason! I’m glad you liked them. I’ve read all those comments too (it was a lot!) and it seemed when the recipe didn’t come out just right, it was because some of the ingredients were changed or the recipe wasn’t followed correctly. I have made this many times (only sometimes adding a bit more sweetener) and have never had any problems. I’m happy yours turned out well. Thanks for trying it out and stopping by
Hi! I stumbled across your blog while searching for vegan cornbread…this was SOOOO good…and I grew up eating southern cornbread…with all the fat and sugar
I did add a bit more maple syrup and used fresh lemon juice, but otherwise followed as written. Thank you so much for a great comfort food recipe as my family and I transition to eating only plant-based foods!
Hi Yolanda! I’m so glad you liked it! And congratulations for transitioning to plant-based foods…you’ll be so glad you did.
I hope you look around my site and find some other recipes to try out and thanks for stopping by
[...] There is a restaurant here in Edmonton called The Sugarbowl, and surprisingly, unlike the name suggests, they actually have many delicious savory dishes! One dish is a delicious locally sourced bison chili with a side of warm buttered homemade cornbread. YUM! I thought of that cornbread when I was digging into this vegan version I adapted from The Healthy Family and Home! [...]
I so happy to find your site. Fabulous recipes. I have a question about the corn bread recipe. It says the batter will be thick. It wasn’t thick at all.
Hi Pamela! Thank you and I’m glad you found me too! Hmmm…mine has always come out on the thicker side. Were you able to make it with the thinner batter and did it come out ok?
I’ve tried this recipe and it looks beautiful, smells great but is still batter in the middle after 50 minutes! Have followed the instructions and recipe exactly and double-checked my oven temps with a thermometer. Not sure what’s up!
Hi Erin…I’m trying to think what could have gone wrong. I’ve made it many times but have never had that happened. The only things I could think is maybe the size of the pan, what size did you use? I’m wondering if it might have been too thick? Or did you maybe use baking powder instead of baking soda? (I’ve done that before on a different recipe and it was a disaster!)
I went back to check the original recipe and make sure I had the right temp and cooking time and it was correct at 30 – 35 minutes at 350 degrees.
I hope you were able to at least enjoy the outside part that was cooked…and thank you for the feedback
I’m making this now, when I added the coconut oil/agave syrup mixture to the almond milk/apple cider vinegar the coconut oil immediately got hard and all clumpy, because of the cold temperature of the milk. (It was refrigerated), after i added it to the dry ingredients I kneaded the mixture with my hands to warm up the coconut oil again so it mixed well so hopefully they turn out. I’m baking them in cupcake tins as I do not own a 8×8 pan (next purchase!)
Also in the above post you said maybe she used baking powder instead of baking soda, which concerns me because this recipe calls for baking powder! Hope it is supposed to be baking powder.
I substituted whole wheat flour also, hope this doesn’t make it too of a difference!
Nevermind, it turned out great!!!!
Hi Tara! I’m so glad to hear they worked out!
It’s good to know the wheat flour worked too for the readers who would prefer to use wheat.
Thanks for the feedback and for trying out the recipe
[...] I made some very tasty tofu and veggie stuffed mushrooms with vegan cornbread. This morning I threw together my leftovers and had wonderful breakfast. Tofu scramble with [...]