Vegan Cornbread

Vegan Cornbread PinThis Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It’s moist, flavorful and delicious! And it only takes a few minutes to prepare.

We used Bow & Arrow Yellow Cornmeal and it turned out great. Amelia veganized the recipe on the back of the cornmeal bag by replacing the egg with Ener-G Egg Replacer, the butter with Original Earth Balance Butter and the milk with Califia Farms Unsweetened Almond Milk.

I really have no idea why anyone cooks the old way anymore when you can eat something this delicious without any cholesterol or cruelty. If you don’t tell people this recipe is vegan, they won’t know. In fact, they will probably ask for the recipe. It’s that freaking good!

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Cornbread
Votes: 1
Rating: 5
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Rate this recipe!
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This Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It's moist, flavorful and delicious and takes only a few minutes to prepare.
Servings Prep Time
14 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
14 servings 10 minutes
Cook Time
30 minutes
Cornbread
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Vegan Cornbread recipe is the best cornbread ever, vegan or otherwise! It's moist, flavorful and delicious and takes only a few minutes to prepare.
Servings Prep Time
14 servings 10 minutes
Cook Time
30 minutes
Servings Prep Time
14 servings 10 minutes
Cook Time
30 minutes
Ingredients
Cornbread Ingredients
Egg Replacer Ingredients
Servings: servings
Instructions
  1. Preheat oven to 400 degrees.
  2. Place a large 12-inch cast iron skillet in the oven to warm it. If you don't have a cast iron skillet, use a 9-inch baking pan but don't warm it.
  3. Combine the dry ingredients in a medium bowl and mix thoroughly.
  4. Mix the egg replacer according to the package instructions (1 1/2 tsp + 2 tbsp water).
  5. Whisk the egg replacer, apple cider vinegar, and almond milk in a small bowl.
  6. Melt the vegan butter in a small saucepan or the microwave.
  7. Whisk the melted butter into the milk mixture.
  8. Stir the milk mixture into the dry mixture. Combine well but don't over-mix.
  9. Remove the skillet from the oven and spray the skillet or baking pan with non-stick cooking spray or rub with 1 tsp vegetable oil.
  10. Pour the cornbread batter into the skillet or baking pan and smooth the top.
  11. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean.
  12. Cut into squares and serve warm.
    Vegan Cornbread Cut
Recipe Notes

Serving size is about one 2-inch by 2-inch square.

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