No-Fuss Vegan Cornbread

October 28, 2014

Test Kitchen-Approved

Author Notes: This cornbread is a perfect balance of savory and sweet, rich and light. It's also easy to prepare, which makes it an ideal last-minute addition to a soup or chili dinner.Gena Hamshaw

Makes: 8 to 10 pieces
Prep time: 10 min
Cook time: 35 min

Ingredients

  • 2 teaspoons apple cider vinegar
  • 2 cups soy milk
  • 1 1/2 cups finely ground white or yellow cornmeal, or corn flour
  • 1 cup all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 6 tablespoons organic sugar
  • 1/3 cup canola oil
In This Recipe

Directions

  1. Preheat your oven to 400° F.
  2. Whisk the apple cider vinegar and soy milk together vigorously and set it aside.
  3. In a large mixing bowl, whisk together the cornmeal, flour, baking soda, salt, and sugar.
  4. Add the oil to the soy milk mixture and then add the wet ingredients to the dry ones, mixing until they are totally incorporated.
  5. Pour the mixture into an 8 x 8-inch square baking dish and bake for 35 minutes, or until the top of the cornbread is firm and the edges are turning golden. Allow the bread to cool before cutting it into squares and serving.

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Reviews (76) Questions (1)

76 Reviews

eli October 20, 2018
I literally made an account on here *just* for the purpose of commenting this. I’ve been baking for as long as I’ve existed, I’ve made all sorts of things. and the one time i try corn making bread, the one damn time I confuse 1 1/2 cups with 11.5 cups . I PUT ELEVEN CUPS OF CORNMEAL IN MY RECIPE. WHAT DO I EVEN DO ????? I tried adding more of each ingredient but i’m not even good at math i don’t know how much to put. I just added whatever until it had some kind of dough-y consistency. my whole kitchen has become one whole cornbread. I don’t even know what it’s gonna taste like. There’s so much, everywhere,,,,, help.
 
eli October 20, 2018
making corn bread* damn
 
Amy L. September 30, 2018
This is my favorite cornbread recipe!
 
Cj S. April 29, 2018
I subbed 2 tsp of lemon juice, for the vinegar because I hate vinegar. I wanted to do an experiment. I had some old sweet rolls that look like burger buns, that were crumbling so they couldn't be used, so I buzzed the buns up into really fine bread crumbs and substituted them for the 1 cup of flour. I also used a quarter cup of Muscadine jelly as the sugar. I also subbed 1.5 tsp of baking powder & 1/2 tsp of baking SODA. The batter was still runny, so I added in the cup of flour it called for. I put the batter in a mini muffin tin and silicone molds for large candies. They came out perfect! I had to use up some corn meal I had, which was about 2/3rds of a cup. The rest, was corn flour. I'll never buy corn meal again. I used organic corn meal & corn flour, so they weren't made of GMO corn. They were nicely domed, and just slightly sweet. The added cup of bread crumbs, didn't affect them any. So, if you have runny batter and old bread, you can use it up by turning it into bread crumbs and incorporating it into baked goods. I never waste anything, if I can help it. The Muscadine jelly, I got for nothing when a local food store closed. The jelly is way too sweet to eat as is, so I use it as sugar, which it is mostly made of anyway. So, the recipe is very forgiving, and a keeper.
 
Cj S. April 29, 2018
Oh, and I never use salt in my baking.
 
Cj S. April 29, 2018
I used Original flavor oat "milk" beverage instead of soy. Unless the soy is verified by the non GMO Project, or organic, it's probably GMO. 90% of corn, soy & canola in the US, is GMO. I used Sunflower oil, instead of Canola oil.
 
Cj S. April 29, 2018
I cooked it on 350 for 15 minutes. I always cook on a lesser temperature than is called for, so that I can control the donness better and prevent burning if I get side tracked.
 
Liz March 15, 2018
Please don’t make this. Just bad. So salty too. Had to toss the whole thing :(
 
Asher S. May 17, 2018
With six cups of ingreints and only one teaspoon of salt...it was your mistake if they were salty. Measure it next time.
 
Amy M. January 16, 2018
I absolutely love this cornbread! I use masa instead of cornmeal and unsweetened vanilla almond milk instead of soy. I have zero taste of baking soda like other people have said. It’s fluffy (not crumbly) and delicious! Eating it cold straight from the fridge the next day is like a sweet treat! Really love this recipe and so does my family.
 
Kate V. November 2, 2017
Love this. My batter was too wet, so a bit more flour helped. I subbed in regular milk and brown sugar. A really quick and easy cornbread!
 
Maketal W. October 26, 2017
Don't make this. It taste bad strongly like baking soda. Change the ingredients so it taste good or delete this recipe. I made it hopeing it would taste good but it doesn't. I'm a poor vegan and will probably unpleasantly eat it cuz I cant afford not to.
 
Grace October 1, 2017
Best cornbread I’ve made without a mix! It also warms up well a few days after being made, I warm the leftovers in the oven. Also I made no changes to the recipe, it came out perfectly!
 
CaliGirl325 August 3, 2017
Delicious! I made this tonight to go with a vegan tortilla soup. Followed the recipe exactly except I used almond milk instead of soy. Came out better than other cornbread recipes I've made (and none of those were vegan). Four of us enjoyed it, including three meat eaters. Drizzle a little honey on it for an added touch
 
Martin May 31, 2017
As an update, when the cornbread cooled off completely, it was not crumbly at all and in my opinion, tastier. This is a keeper.
 
Martin May 29, 2017
Just made this. Wifey likes it a lot, me, not super impressed. Used almond milk, coconut oil, 3 tsp apple cider vinegar, 1 tsp baking powder, 1 tsp baking soda and 4 tbsp brown sugar. I do agree that it is crumbly and I was surprised that I couldn't taste the coconut, but happy that there was no taste of baking soda, which I abhor. Anyone with tips about keeping it from crumbling? It was not so much that I couldn't cut it in half, but it was sensitive. Have to add that it was really soft, like a perfect cake.
 
Elsabeth May 31, 2017
I believe the secret to no crumbling is following the recipe exactly. Eggless quick breads are very tricky and when someone finds a recipe that they way works, I always follow it exactly. I used the 2 tsp baking soda and no baking powder and all the sugar. It was smooth and held together beautifully. After getting a successful result, then I start to tweak it per my taste and then I know what makes it work and what makes the result fail.
 
Elsabeth May 28, 2017
I am lacto-veggie. I had given up on getting a cornbread without eggs that would have a smooth texture. This was perfect I used powdered milk rather than nut milk, but all else was exactly by the recipe. ! I think the difference may be the baking soda, instead of baking powder? I did not taste baking soda in the bread. I make a similar eggless recipe with b. pwdr and it comes out crumbly and falls apart. I once tried the "flax meal egg," and the resulting cornbread was dark and tasted off. This will now be my go to recipe.
 
Katie B. May 16, 2017
This recipe is wrong. I think the 'baking soda' is meant to be 'baking powder.' Mine is in the oven now... That much soda made the batter taste soapy, I added two more tablespoons of vinegar to try to balance it, but I'm pretty sure it's not going to work. The soda ratio in this particular recipe is DEFINITELY wrong.
 
WildRiceLLC April 1, 2017
This is by far the best cornbread I've ever made. I love it and so does everyone else who eats it! I made it exactly as the directions say - same amount of baking soda and vinegar, etc. I don't know why others didn't come out and mine did. But I am keeping this recipe in my files.
 
Jacob A. December 18, 2016
For a Texan looking for a cornbread with some body (and is adaptable) this was an excellent recipe. The only modification I made was to the sugar, from 6 to 1.5tbsp. Very impressed. :)
 
BR95510 October 18, 2016
Wish I had read the comments first. Mine was not tasty, and came out very crumbly. I'm not sure I'd give it another try. Still searching for the perfect vegan cornbread recipe.
 
AntoniaJames September 15, 2016
I made muffins using this batter, modified as noted belo - actually, 6 muffins and 2 mini-loaves, which freeze better - and they turned out well. Nicely domed! <br />For those of you who prefer metric mass measures, here's what worked for me:<br />480 grams almond milk<br />225 grams corn flour (US type - super finely ground cornmeal)<br />125 grams AP flour<br />80 grams maple syrup (instead of sugar; we found what the recipes call for to be much too sweet)<br />45 grams of unsweetened applesauce to replace the oil<br /><br />(Other ingredients are the same: 10 ml applesauce, 5 ml each baking powder and baking soda, 5 ml salt)<br /><br />I also added a cup of fresh corn. Baked muffins for 25 minutes; the mini-loaves needed about 3 more. The mini-loaves are not very tall; one could probably use that much batter to make one, not two.<br /><br />Overall, I'm quite pleased with this, as revised. ;o)<br />
 
AntoniaJames September 12, 2016
The first time I made this - shortly after the recipe was first published - we were quite disappointed, for reasons already noted in the comments: the baking soda tasted so bad, I threw the entire pan out, not even bothering to look for some way to re-purpose. We also found it leaden, and too oily.<br />Last week, I read all the comments here (thanks, everyone!) and tried it again. I followed the suggestions of several others who suggested substituting an equal amount of baking powder for 1 teaspoon of baking soda. I also substituted apple sauce, (about 60 grams) for the oil. I used almond milk, not soy, and added a generous pinch of nutmeg. I used corn flour from Whole Foods.<br />It turned out much better. Next time, however, I will freeze half of it immediately, because we found that it really does not keep. On the morning after I made it, the corn bread was good (warmed, with homemade stonefruit jam for breakfast . . . yes, please!), but by that evening, it had started to decline, noticeably. Just a heads up to anyone thinking of making this advance . . . <br />I'm going to try a batch made as muffins later this week, with fresh corn added. Stay tuned. . . . ;o)
 
kay August 11, 2016
I just made this and was very disappointed. All I tasted was the baking soda. Unfortunately I read the comment about adding baking soda after I had already stirred it in the mix.
 
Hilary April 10, 2016
The issue with this recipe (and the reason some are complaining about tasting baking soda at the end) is that the ratio of baking soda (base) to apple cider vinegar (acid) is WAY off. This recipe makes basically a buttermilk substitute, however it uses a smaller ratio of a weaker acid to milk. Apple cider vinegar has a pH of 4-5, while white vinegar used to make buttermilk is around 2.5 (more acidic). So yes, it will leave a lot of baking soda (basic) unreacted which will leave a terrible taste at the end. The answer is either to increase the amount of apple cider vinegar, use white vinegar, and/or cut down on the amount of baking soda. I would probably just cut down on the amount of baking soda, because translating buttermilk to a vegan version probably doesn't take into account that cow's milk is slightly basic itself (idk if soy milk is similar?) and you might end up with a tangy tart cornbread (icky). I'm not getting out my graphing calculator to do the math but I am making this today and cutting the baking soda in half.