Bake
No-Fuss Vegan Cornbread
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92 Reviews
EasyEasy4me
January 11, 2023
A national egg shortage has left us w/o eggs so I found your recipe to help me produce a keto version (sub Almond Flour, Almond Meal and GF All purpose). Used Almond milk instead of soy. It was delicious but a little too moist. Should I reduce the liquid, or add more flours? Loved the taste and will definitely make it again, searching for the fix to the wetness.
MayatheMouse
November 20, 2022
I've made this recipe countless of times and it is absolutely delicious! However this year I'm planning on turning them into muffins and am not sure how long to bake them for. Anyone have suggestions on a bake time for muffins? Thank you!
avocadoalice
October 21, 2021
Tried this last night and used an all purpose GF flour in place of the regular flour. Worked out great! Thank you!
Aparna K.
September 10, 2020
Made this for breakfast with a few tweaks - I used regular milk in place of soy milk and sunflower oil in place of canola, 1 1/2 tsp salt and 3 tbsp honey instead of 6 tbsp sugar. I also used white vinegar instead of ACV, and added a few crushed red pepper flakes to the batter. I did not get the soapy soda taste as many have mentioned, but it did seem a bit bland for us - I may add some crushed black pepper with the crushed chillies. On the whole it was YUM and a hit. 6 yo ate his without any issues :-)
helicopterina
June 14, 2020
Terrific recipe!! Thank you, thank you. My version used 4 T. of sugar, plus I threw in about a cup of frozen corn kernels. Am going to make this over and over, for sure. It went great with a big old pot of extra spicy 3-bean chili and a crunchy salad.
Caitlin
January 12, 2020
The most beautiful cornbread I’ve ever seen. I added a can of well drained green chiles to the wet ingredients, and topped the cornbread with pats of vegan butter as soon as I pulled it out of the oven.
lizund
November 29, 2019
Made this easy recipe for Thanksgiving as there was one vegan as a guest. I wish I had made more than one, everyone loved it! I also subbed almond milk because I had it on hand and cut back on the sugar. I will be making this often.
Ashley P.
November 4, 2019
So good! I subbed almond milk bc it was all I had in hand but this is a perfect cornbread 🌾
Elizabeth R.
November 3, 2019
Late to the part on this one but a great recipe. I've been searching for a good vegan cornbread that doesn't fall apart.
I added the baking soda, baking powder and salt as listed in the recipe and didn't have any problems with "off" flavors as other described. I *did* need to add another 4+ tbsp of flour to get it to the right consistency.
Baked up as muffins and got 12 full to the brim. They rose nicely while baking and had a good crumb.
I added the baking soda, baking powder and salt as listed in the recipe and didn't have any problems with "off" flavors as other described. I *did* need to add another 4+ tbsp of flour to get it to the right consistency.
Baked up as muffins and got 12 full to the brim. They rose nicely while baking and had a good crumb.
ardendouglas
July 27, 2019
This was a real success for me, but that could be because I made a couple of tweaks based on the comments. They were:
-Added an extra teaspoon of vinegar to counter the baking soda/powder flavor folks were getting. No off flavor detected!
-Reduced sugar to 4 tbsp. This was perfectly sweet for me and I think could be reduced further if you're not inclined to sweet cornbread.
-Used 1.5c soy milk and .5 cup Oatly for a li'l extra creaminess.
-Used melted Earth Balance vegan butter instead of canola oil.
-Folded in a cup of fresh corn after the batter was mostly incorporated.
-Added an extra teaspoon of vinegar to counter the baking soda/powder flavor folks were getting. No off flavor detected!
-Reduced sugar to 4 tbsp. This was perfectly sweet for me and I think could be reduced further if you're not inclined to sweet cornbread.
-Used 1.5c soy milk and .5 cup Oatly for a li'l extra creaminess.
-Used melted Earth Balance vegan butter instead of canola oil.
-Folded in a cup of fresh corn after the batter was mostly incorporated.
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.
Mala S.
July 8, 2020
Omg! Your story made my day. Baking and math and I have a complicated relationship so this was hilarious to me. What happened??
eli
October 21, 2021
i forget i have an account on here haahah
they turned out super dry, and there was a LOT of cornbread, had to eat it with vegan nutella (it was surprisingly nice!) and tried to share as much of it with my flatmate and my partner! I’ve since learnt my lesson and now know how to actually make nice corn bread without using 11 cups of cornmeal :D
they turned out super dry, and there was a LOT of cornbread, had to eat it with vegan nutella (it was surprisingly nice!) and tried to share as much of it with my flatmate and my partner! I’ve since learnt my lesson and now know how to actually make nice corn bread without using 11 cups of cornmeal :D
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
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.
Aparna K.
September 9, 2020
wow. I followed the recipe with a very few tweaks and 1 tsp of salt was too little. I actually added 1 1/2 tsp else it was super bland.
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 K.
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!
For those of you who prefer metric mass measures, here's what worked for me:
480 grams almond milk
225 grams corn flour (US type - super finely ground cornmeal)
125 grams AP flour
80 grams maple syrup (instead of sugar; we found what the recipes call for to be much too sweet)
45 grams of unsweetened applesauce to replace the oil
(Other ingredients are the same: 10 ml applesauce, 5 ml each baking powder and baking soda, 5 ml salt)
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.
Overall, I'm quite pleased with this, as revised. ;o)
For those of you who prefer metric mass measures, here's what worked for me:
480 grams almond milk
225 grams corn flour (US type - super finely ground cornmeal)
125 grams AP flour
80 grams maple syrup (instead of sugar; we found what the recipes call for to be much too sweet)
45 grams of unsweetened applesauce to replace the oil
(Other ingredients are the same: 10 ml applesauce, 5 ml each baking powder and baking soda, 5 ml salt)
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.
Overall, I'm quite pleased with this, as revised. ;o)
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.
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.
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 . . .
I'm going to try a batch made as muffins later this week, with fresh corn added. Stay tuned. . . . ;o)
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.
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 . . .
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.
Rigina P.
February 25, 2016
I agree with the people stating 2 teaspoons baking soda was too much. Just made this exactly as stated and I can taste the baking soda bitterness at the end. Will try the 1:1 ratio with baking powder as someone suggested.
Gayle T.
December 18, 2015
The chemistry of this recipe balances the baking soda with the vinegar like the volcanos you made in elementary school. Eliminating the soda will keep it from rising correctly and make for a much denser cornbread. If you're sensitive to the taste of soda, try using aluminum-free baking soda.
Shae M.
December 14, 2015
Is the 2 tsp baking soda a typo? If anyone is considering making this corn bread either A) don't use as much baking soda or B) look for another recipe. I followed this recipe exact except used just a little bit less sugar. I'm so disappointed in this recipe. I'm a good cook and I expected this to come out way better than it did. It has that weird baking soda aftertaste smh.
Linda R.
November 26, 2015
I made this today and it was great, best I've ever made! Followed the recipe except after reading about the baking soda I only used one teaspoon and then added one teaspoon of baking powder. Didn't have any canola oil so used organic sunflower. Used an 8 inch square glass pan and only cooked it for 30 mins as I've read glass can make a difference to times, and did the toothpick test. It was perfect, fluffy, moist , but properly cornmeal dense. Will be making this often ????
Linda R.
November 26, 2015
Not sure why the question marks... I put a big smiley face. I will be making this often!
Resa R.
October 14, 2015
This is really good! I used almond milk instead of soy milk and melted Earth Balance instead of oil. Everyone loved it. Thanks so much! Yummy yum :)
Jessica A.
September 18, 2015
Has anyone added actual cooked corn kernals or bits of jalapeno peppers to the batter? If so, what were the results?
Mary R.
September 18, 2015
Yes, I have done this. For me it turned out very well. The cornbread is heavy due to the corn. But still very, very good.
Michele B.
August 19, 2015
I followed this recipe exactly, except I somehow ended up with either 1/4 cup too much or 1/4 cup too little flour in the mix, but I'm still not sure which. I was worried because of that but my fears were unfounded. As soon as the first bite I sampled hit my taste buds I was in awe and I ran to make my dad try it. His mouth dropped open and he said he could not believe this cornbread is vegan. He immediately went for a full-size slice. When I tentatively asked my mother if it tasted as good as Jiffy mix, she gave me a look and said it was much better, even. I would not hesitate to bring this cornbread to my grandmother's on Thanksgiving for all the non-vegans. 10/10, A+, will recommend to anyone and everyone.
Mary R.
July 13, 2015
I used applesauce instead of oil and the it came out wonderfully. Really enjoyed cooking this cornbread.
Dina M.
April 16, 2015
delicious and so easy! i made mine with almond milk, and worrying about the comments, i used 1 tsp baking soda and 2 tsp baking powder. i think i'll try the recipe as written next time. a little bite might be nice.
whitebreads
March 11, 2015
Made this just now--tasted the batter and am a bit worried that the baking soda is too overpowering. Hope some of the bitterness cooks off. I'll be experimenting with powder ratio next time I think.
whitneygerhard
February 28, 2015
I was skeptical about a vegan cornbread, but this did not disappoint! It baked up beautifully in a 9-inch ceramic pie plate. Though it has a drier crumb than some other recipes, the texture is spot on. I'm not vegan so I slathered on the butter and honey. This recipe is definitely my new go-to cornbread recipe. Thanks for sharing!
Gennaro
February 11, 2015
Can I substitute the flour for self raising? as I think the amount of baking soda is giving my bread a really bitter taste!
Kari
January 22, 2015
I noticed my soy milk got very frothy and almost like meringue in texture when I whisked it; is that normal?
hettylarbs
January 2, 2015
This is a really great recipe! I used coconut palm sugar the first I made it, not as sweet as I would've liked. So im trying again with cane sugar. Thanks so much for sharing :)
Megan
January 1, 2015
I just made this to accompany a black-eyed pea and greens soup for New Year's dinner. Amazing! I have struggled to find a good vegan cornbread recipe and I'm so happy to finally have found one. Thanks, Gena!
Nicko D.
December 26, 2014
i don't like soda... i always taste a bad flavor when i add soda to a recipe...
i prefer use baking powder...
i think i'll make this recipe but with double or triple baking powder and none of bakind soda.
i prefer use baking powder...
i think i'll make this recipe but with double or triple baking powder and none of bakind soda.
ivy
December 18, 2014
will whole wheat flour work in place of all purpose white flour? also, can i cut back on the baking soda and compensate with aluminum free baking powder? if so what would be the ratio? thanks.
Mistral
December 17, 2014
Gena,
We LOVE this recipe. It is now known as "The" cornbread recipe in my house. Even my non-vegans think it is the best they have ever tasted!
We LOVE this recipe. It is now known as "The" cornbread recipe in my house. Even my non-vegans think it is the best they have ever tasted!
Marian B.
December 10, 2014
Made this for some friends tonight in a preheated, lightly greased cast iron skillet -- it was a hit!
angelaromagninofrattellone
December 1, 2014
I find baking soda tends to leave an unplesant taste in all recipes so i just eliminate it and increase the baking powder,,,much better !
Nicko D.
December 26, 2014
i think the same...
i'll make it in a while...
i'm thinking about using double or triple baking powder instead of baking soda.
i'll make it in a while...
i'm thinking about using double or triple baking powder instead of baking soda.
MariposaKitchen
December 1, 2014
I just made this as muffins and they're great! I used all masa harina since that was all I had and the texture was pretty heavy/dense. I think I'd do up to 1/2 regular cornmeal next time for a coarser texture. They are rather sweet but I like that - you could dial it up and down to your taste (I'd like to try honey next time). I also folded in maybe a cup of frozen corn and that was good. Baked about 380° for about 18 minutes in an oiled muffin tin and they were rather brown on the bottom and pale golden on top.
I noticed a strong baking soda flavor. Maybe I was heavy handed. Anyone know a way to mitigate this?
Otherwise these were vary tasty and are dense and filling as other comments have metioned. As muffins I think these will reheat well in a cast iron skillet.
I noticed a strong baking soda flavor. Maybe I was heavy handed. Anyone know a way to mitigate this?
Otherwise these were vary tasty and are dense and filling as other comments have metioned. As muffins I think these will reheat well in a cast iron skillet.
MattieK
November 28, 2014
Made this for Thanksgiving last night, and the family loved it. Great, great recipe and couldn't be simpler.
Peony
November 26, 2014
Good texture, mild in taste-not too sweet, and dense. Paired it with veggie chili last night and the combo was quite filling.
angelaromagninofrattellone
November 25, 2014
can I use almond milk ? regular apple cider vinegar or un- filtered?
Jessica B.
November 20, 2014
Are you sure corn flour would work? Would love to make this and they don't have corn meal here in Australia...
Jessica B.
November 23, 2014
Yes, will try it! Also, can I sub coconut oil for canola oil? I imagine that should work.
Mandy D.
April 1, 2015
I ALWAYS use corn flour instead of meal because I hate the grainy texture. It's never failed me. :)
Kathrine
November 3, 2014
What do you reckon to substituting the all-purpose flour with coconut flour, or buckwheat flour?
Gena H.
November 27, 2014
Kathrine, that's a tough question -- I find that gluten free flours can be tricky in terms of texture, so the only ones you can substitute as a direct ratio, confident that results will be the same, is a GF all purpose blend. Try that! Coconut flour would be especially risk, as it has very low binding and is also a very "thirsty" flour (ie, you have to increase the liquid a lot).
Kathrine
November 28, 2014
Okey dokes. Thanks, Gena. I'll experiment (cos that's how I roll!) and let you know how it goes!
Natalie
November 2, 2014
Just made this -- so good!! I halved the recipe, used almond milk and only 1 tbsp of brown sugar and it was perfect!
GlutenFreeBabe
November 2, 2014
I make a version like this with water instead of soymilk and it comes out great. And yes- almond milk would also work perfectly. The recipe does not say where the soymilk is unsweetened or not. Most have a lot of sugar. If you use unsweetened milk this cornbread would be very mild in sweetness - which is actually what I like.
AntoniaJames
October 29, 2014
Gena, just the recipe I was looking for! Can this be made with almond milk instead of soy milk? Thank you so much. Cheers! ;o)
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