Best 12 Vegan Cornbread Recipes

MOIST, SWEET VEGAN CORNBREAD

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x5-inch baking pan with cooking spray.
• Beat 1/2 cup soy milk, sugar, vegetable shortening, salt, and vanilla extract together in a large bowl until well blended.
• Mix flour, cornmeal, and baking powder together in a bowl. Stir flour mixture into sugar mixture, alternating with the remaining 1 cup soy milk. Beat until well blended. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.

MOIST VEGAN CORNBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place a greased, 10-inch cast iron skillet in the preheating oven.
• Mix soy milk and vinegar together in a bowl. Let stand until curdled, about 5 minutes.
• Mix cornmeal, flour, baking powder, and salt together in a bowl.
• Pour oil and maple syrup into the soy milk mixture. Whisk with a fork until foamy, about 3 minutes. Pour over cornmeal mixture and mix until combined. Fold in corn kernels. Pour batter into the hot skillet.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes. Slice into squares or wedges.

GLUTEN-FREE VEGAN CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan.
• Mix corn flour, sugar, baking powder, baking soda, and salt together in a large bowl.
• Mix almond milk, oil, and maple syrup together in a small bowl. Fold into the corn flour mixture until batter is just moist. Spread mixture into the prepared cake pan.
• Bake in the preheated oven until a knife inserted into the center comes out clean, 20 to 25 minutes.

VEGAN AGAVE CORNBREAD MUFFINS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Lightly grease a muffin pan.
• Combine the cornmeal, flour, baking soda, and salt in a large bowl; stir in the applesauce, soy milk, and agave nectar. Slowly add the oil while stirring. Pour the mixture into the muffin pan.
• Bake in the preheated oven until a toothpick or small knife inserted in the crown of a muffin comes out clean, 15 to 20 minutes.

VEGAN JALAPENO CORNBREAD IN THE AIR FRYER

Steps:

• Combine water and flaxseed meal in a small bowl and set aside for 10 minutes.
• Meanwhile, preheat an air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions. Spray a 6-inch heat-proof inner pot with cooking spray.
• Combine cornmeal, flour, nutritional yeast, sugar, baking powder, salt, and pepper in a medium mixing bowl. Add the flaxseed and water mixture, almond milk, and oil; stir until it just comes together with no lumps. Stir in jalapeno and pour into the prepared pot; place into the air fryer.
• Cook in the preheated air fryer for 15 minutes. Remove the inner pot carefully with tongs, flip the cornbread, and continue to air fry until a toothpick inserted into the center comes out clean, about 5 minutes more. Serve warm.

VEGAN CORNBREAD MUFFINS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line 6 muffin cups with paper liners.
• Mix cornmeal, sorghum flour, brown rice flour, baking powder, and salt in a bowl.
• Mix soy milk, applesauce, and maple syrup in another bowl. Add to dry ingredients and stir until combined. Pour into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

CARROT CORNBREAD (VEGAN)

Steps:

• Preheat oven to 350 degrees F, then oil & flour a 10"x6" loaf pan.
• In a large mixing bowl, combine flour, cornmeal, baking powder, salt & flax meal.
• In another mixing bowl, combine the water, soy milk, maple syrup, oil & vanilla, mixing well, before stirring in the carrots.
• Add the cornmeal mixture to the liquid ingredients, mixing well with a wooden spoon.
• Pour the batter into the prepared loaf pan & bake for 1 hour & 15 minutes, or just until a wooden tootpick inserted in the center of the loaf comes out clean.
• Allow to sit in the pan on a wire rack for 10 minutes, then remove the loaf by inverting the pan onto a wire rack.
• Turn the loaf right side up & let it cool to room temperature before slicing & serving.

VEGAN CORNBREAD (WITH SPELT FLOUR)

Steps:

• Preheat oven to 350 degrees.
• Grease a 2 quart casserole dish.
• Mix wet and dry ingredients separately, then combine until just mixed.
• Pour into casserole dish, and bake approximately 22 minutes.
• Best served hot out of the oven!

WHOLE WHEAT VEGAN CORNBREAD

Steps:

• Grease a 9x9" pan and set aside.
• Preheat oven to 425 degrees (F).
• In small bowl, mix almond milk and vinegar.
• Add all dry ingredients to large bowl and stir well.
• Add milk & vinegar mixture, as well as oil to the dry ingredients and stir just until ingredients are mixed together.
• Pour mixture into baking pan.
• Bake for 20-25 minutes, or until toothpick inserted in center comes out clean.

CORNBREAD HEAVEN (VEGAN, GLUTEN FREE)

Steps:

• Finely chop the almonds, the add them (dry) to a blender. Blend until a fine meal consistency. Add the water and blend until smooth. Do not strain.
• In a glass baking bowl or cassarole dish, combine all dry ingredients. Blend well.
• Add the heavy almond milk mixture from the blender to the bowl of dry ingredients. Blend well.
• Bake at 400 deg F, 12-15 minutes, until golden on top. (No need to preheat or grease anything.).

HOW TO MAKE VEGAN CORNBREAD - 15 MINS RECIPE

Steps:

• 1. Preheat oven to 400 degrees.
• 2. I use a round silicone cake pan for cake-like wedges of cornbread.
• 3. You can also use a silicone mini muffin pan, mini muffin paper wraps, or dust regular muffin tin with flour
• 4. You do not need to use spray oil or any other oil for non-sticking.
• 5. You can also use an 8x8 silicone square pan
• 6. In a large mixing bowl, combine the cornmeal, flour, sugar and baking powder; stir
• 7. Add the soy milk, applesauce, and maple syrup and whisk to combine.
• 8. Pour batter into mini muffin tin using a 1/3 cup measuring cup to avoid overfilling
• 9. Place pan on the middle rack in the oven and bake 10-15 minutes
• 10. Remove from oven and place on a wire rack to cool
• 11. Cool briefly before removing from pan
• 12. Serve warm or at room temperature.
• 13. I serve vegan cornbread with chili, soups, and salads, and sometimes, I like it for breakfast with a cup of hot tea.

VEGAN CORNBREAD

Steps:

• Preheat oven to 400°F
• Grease muffin cups or a square pan.
• Put dry ingredients in one bowl, and mix them.
• Put oil and milk together, and add to dry.
• Stir til just moist.
• Bake for 25 minutes.