- Prep time 10 minutes
- Cook time 35 minutes
- Makes 8 to 10 pieces
This is my Goldilocks cornbread. It’s a little sweet, but not too sweet; a little salty, but not overly so. I use fine cornmeal or corn flour in the recipe, which creates a texture that isn’t too rich or dense, but isn’t quite cake-y either. Everything about this cornbread is a delightful compromise.
I love to keep a batch of cornbread around at this time of year, especially for dipping into soups and stews or to serve with a warm tofu breakfast scramble. The cornbread keeps nicely for two or three days, and you can reheat the leftovers in the oven (or microwave) for a quick and comforting afternoon snack. If you do serve it on its own, try topping it with a dollop of coconut oil. —Gena Hamshaw
Test Kitchen Notes
If you're looking for a vegan cornbread that's moist and delicious and doesn't fall apart on you, this recipe is it. No need for the boxed stuff or any other vegan version, you'll love this cornbread, trust us. You definitely won't miss the eggs. And it couldn't be easier to make, since all you have to do is add the wet ingredients to the dry ones, then pour the batter into an 8x8-inch baking dish, bake for about 35 minutes, and you're all set to go. You'll get tons of flavor from the apple cider vinegar, soy milk, and cornmeal, while the organic sugar provides the perfect balance of sweetness.
Also, try some of these tweaks that the some of our awesome commenters suggested below: You could throw in some frozen corn kernels, add a can of green chiles, try almond milk instead of soy milk, or use vegan butter instead of the canola oil. Whatever you decide, we definitely recommend serving vegan butter alongside the cornbread whenever it's ready, slathering it on while it's still warm. If you are worried about the baking soda taste after reading some of the reviews, no worries, we adjusted the recipe so you add more baking powder than baking soda. And if you have any cornbread left over, you should check out this article on 16 ways to use it up, other than stuffing. From breadcrumbs to croutons and thickening soups, you'll be amazed by all the ways you can utilize this recipe. —The Editors
apple cider vinegar
1 1/2 cups
finely ground white or yellow cornmeal or corn flour
1 1/2 teaspoons
- Heat the oven to 400°F. In a small bowl, vigorously whisk the milk and vinegar.
- In a large bowl, whisk the cornmeal, flour, sugar, baking powder, salt, and baking soda.
- Stir the oil into the milk mixture. Add the wet ingredients to the dry ingredients and mix to combine.
- Pour the batter into an 8x8-inch square baking dish. Bake for 35 minutes, until the top of the cornbread is firm and the edges are turning golden. Let the bread cool before cutting it into squares and serving.