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Country Vegan Cornbread

February 24, 2015 By Chuck Underwood 129 Comments

V

There’s just nothing more comforting on a chilly, rainy day than curling up with a nice warm bowl of soup and a big ole hunk of fresh, hot out of the oven, Country Vegan Cornbread.

Just like mama used to make.

 

vegan cornbread

Well…..almost.

You see, mama wasn’t vegan, so I know her traditional cornbread used a few unhealthy ingredients, like full-fat buttermilk and lots of oil.

Not to mention the whole thing was usually slathered down with butter too…. 

But NOW we’re watching our health a little more closely, and we don’t use dairy or oil anymore, do we?….

Does that mean giving up cornbread forever?  Not a chance.

We can duplicate that same, good ole southern flavor without using any of those artery clogging ingredients…..and it tastes just as good if not better.

Yes mom, there is a way to make down-home cornbread without the dairy, without the butter, and without the oil.  And it’s just as moist, and crunchy, and – well – corny – as you used to make.

 

Country Vegan Cornbread

country vegan cornbread

Country Vegan Cornbread | Brand New Vegan

 

First we’re going to make Vegan Buttermilk by whisking Unsweetened Almond Milk and Apple Cider Vinegar together.  Set it aside for now and allow it to ‘curdle’ while we mix the dry ingredients.

Thoroughly mix all the dry ingredients together in a large bowl, and with a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.  The creamed corn is optional but does add a nice bit of texture.

Now, add the buttermilk and stir just long enough to combine.  Don’t overdo it.

Now that the batter is done you can pour it into the pan of your choice.  I like to use my seasoned iron skillet.  You could also use a cake pan or muffin tin.  Line whatever you’re using with parchment paper to prevent sticking.

Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean

Perfect, southern style cornbread.

Now I know some people don’t like sweet cornbread like I do….so feel free to adjust the amount of sweetener ( Sugar and Maple Syrup) to your own individual taste.

_______________

This recipe reminds me so much of my mom who sadly passed away in 2009.

My mom was born and raised in the backwoods of Kentucky and I can still remember visiting my grandma who still lived in the exact same area.  The same area I was born as well.

All you could see from my grandma’s front porch was miles and miles of knobs, corn fields, and tobacco fields.   There were cows, pigs, and chickens too, and I can still remember my Uncle’s mangy blue tick hounds who for whatever reason all had one syllable names…

For all you yanks – a knob is a small, rolling hill.

Mom loved cornbread and would always crumble it up into her big glass of buttermilk and eat it with a spoon, along with her Soup Beans of course.

Looking back I can see how her southern influence rubbed off on me as I still use many of the same recipes…just tweaked of course for my healthier lifestyle.

Ah the memories of country living…..miss you mom, and thanks.

brandnewvegan

 

 

 

5 from 9 votes
country vegan cornbread
Print
Country Vegan Cornbread
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
A moist, fat-free, vegan cornbread, perfect for dunking in a hot bowl of soup on a cold, blustery day. It's corntastic!
Course: Side
Cuisine: American
Servings: 8
Author: Brand New Vegan
Ingredients
  • 1 cup Cornmeal
  • 1 cup Bread flour
  • 2 Tbs Sugar (or sweetener of choice)
  • 1 Tbs Baking Powder
  • 1 cup Almond Milk (unsweetened)
  • 2 tsp Apple Cider Vinegar
  • 1/4 cup Applesauce (unsweetened)
  • 2 Tbs Maple Syrup
  • 1 can Creamed Corn (8oz - optional)
  • 1 tsp Salt
Instructions
  1. Whisk the milk and vinegar together and set aside
  2. Sift the dry ingredients together into a large bowl and mix thoroughly
  3. With a large spoon or rubber spatula, slowly stir in the applesauce,maple syrup, and corn
  4. Add the almond milk and stir just long enough to combine

  5. Pour batter into a parchment lined pan, seasoned iron skillet, or muffin pan.
  6. Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean

 

 

vegan cornbread pin

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Filed Under: Breads & Muffins, Featured, Holiday Recipes, Recipes Tagged With: vegan

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Reader Interactions

Comments

  1. diane

    October 28, 2014 at 6:55 am

    It looks delicious and I will make it but do you mean white bread flour or whole wheat bread flour? Is there such a thing as just bread flour? I obviously don’t make bread from scratch. Thanks. I am learning…

    Reply
    • Chuck Underwood

      October 28, 2014 at 9:03 am

      I used King Arthur Enriched Bread flour. I think whole wheat would give it an entirely different texture and taste.

      Reply
      • diane

        October 28, 2014 at 9:10 am

        Thanks. That is what I needed. I have seen the King Arthur flour. Diane

        Reply
    • Dena

      March 16, 2015 at 9:54 am

      I made these as muffins with Whole Wheat Pastry Flour and used homemade creamed corn. They came out delicious and moist!!!

      Reply
      • Susie

        January 13, 2016 at 7:19 am

        How did you make homemade creamed corn?

        Reply
        • Peggy

          April 15, 2018 at 4:17 pm

          I just googled cream corn and there are vegan recipes but they also say most canned cream corn impost canned creamed corn is vegan they use the cream from the corn cob.

          Reply
        • Martha

          September 26, 2018 at 10:03 am

          I take frozen corn and thaw it a little then put it in the food processor.

          Reply
      • Kat

        March 5, 2019 at 10:06 am

        Thank you for posting that. I was so excited to see a vegan cornbread recipe, but was dissappointed when I saw refined white flour. I will give s a try.

        Reply
  2. Diane2

    January 3, 2015 at 1:29 pm

    Looks great, but FYI, buttermilk is traditionally what’s left after you make butter, so it’s actually very low in fat.

    Reply
    • Linda Vixie

      February 24, 2015 at 2:28 pm

      (Fat isn’t the only problem with dairy products.)

      Reply
      • nancy

        January 5, 2020 at 9:32 am

        agree- fat is the better part..I thought we were done with all these low fat diet ideas.—.eating fat doesn’t make one fat, fat is burned as fuel,,…it’s the carbs…but in this case another animal by product that serves no real purpose

        Reply
        • Chuck Underwood

          January 5, 2020 at 11:59 am

          I strongly disagree. Carbs are our preferred fuel, fat is only a backup emergency system for use when food is no longer available. To force yourself to not eat carbs in order to burn fat is not only dangerous to your health, it is also not sustainable. Fat is effortlessly absorbed into your fat cells, so yes – the fat you eat IS the fat you wear. Watch Game Changers on Netflix.

          Reply
          • Michelle

            April 3, 2020 at 7:10 pm

            Here, here!!!

          • Dee

            September 16, 2020 at 11:10 am

            I agree! I’m off all medication since eating whole food plant based.

    • MeanMountain

      November 14, 2015 at 11:32 am

      This is a vegan website. Why are you talking about buttermilk?

      Reply
      • Chuck Underwood

        November 14, 2015 at 12:29 pm

        Vegan buttermilk is almond milk and cider vinegar

        Reply
        • MeanMountain

          October 3, 2016 at 10:50 am

          Thank you Chuck- I was replying to the poster who seemed to think animal rape derived buttermilk was okay just because it was low in fat. Not the point for vegans.

          Reply
        • Julie Spears

          November 30, 2019 at 11:18 pm

          Lately, I’ve switched to using oat milk. Do you think that would still be okay to use for the buttermilk? I’m going to make this recipe and your soup beans this week.

          Reply
          • Tim

            March 31, 2020 at 9:13 am

            Coconut milk and apple cider vinegar makes an buttermilk for baking

      • Sharon

        April 23, 2019 at 10:41 am

        The recipe is NOT calling for buttermilk. . (almond milk and apple cider vinegar=vegan buttermilk)

        Reply
    • patcee14

      August 23, 2017 at 10:40 am

      But it is still dairy.

      Reply
      • Sharon

        April 23, 2019 at 10:42 am

        There is NO dairy in this recipe AT ALL

        Reply
    • MarthaLA

      October 7, 2018 at 2:47 pm

      Diane2, The protein in dairy is also problematicl. Animal protein is not healthy for humans, whether in flesh or in milk, not to mention the foreign hormones natural to ‘breast milk,’ and the IGF-1 growth factor meant to grow a baby calf to a 1,000-pound ? or so cow which will also spur the growth of cancers.

      Reply
  3. washbear

    February 24, 2015 at 12:11 pm

    I love this cornbread recipe and have made it several times in a cast iron skillet. How long do you bake the muffins for?

    Reply
    • Chuck Underwood

      February 24, 2015 at 12:37 pm

      Hi Washbear! I used the exact same recipe (minus the corn) and used a muffin pan instead of the skillet. Same temp – same amount of time. I was hoping to have one for lunch today but they’re all gone!

      Reply
      • washbear

        February 24, 2015 at 6:21 pm

        I made another batch tonight, this time as muffins. Turned out great! Thanks again!

        Reply
  4. kpieczyn .

    March 21, 2015 at 6:46 am

    These look great, love your website. Thanks for spending so much time working on this blog. I’m happy to have found you.

    Reply
  5. Ralar

    August 3, 2015 at 7:53 am

    I’m allergic to apples. Do you think a flax egg would work instead of the applesauce?

    Reply
    • Liane Blanco

      August 13, 2015 at 7:05 am

      Just a suggestion – try creamed corn. I’m doing that this weekend to see how it turns out.

      Reply
      • Christine Lee

        November 21, 2016 at 7:23 pm

        How did it turn out with the creamed corn?

        Reply
    • Nancy Giorlando

      November 3, 2018 at 7:14 am

      How about pear baby food

      Reply
  6. Carol T

    August 13, 2015 at 8:16 am

    What is the best substitute gluten free for the bread flour.. Thanks

    Reply
    • Boston

      June 15, 2020 at 4:06 pm

      I saw this in the comments below! Good luck!

      This is the first recipe I have made from Brand New Vegan, and it was really a winner! I made this as muffins, without the creamed corn, and made them gluten-free by substituting the 1 cup of bread flour with 1/2 cup gluten-free 1 to 1 flour (Bob’s Red Mill), 1/4 cup almond flour, and 1/4 cup oat flour.. It feels like such a luxury to enjoy something like this!! THANK YOU!!!!!!

      Reply
  7. randymiami

    October 3, 2015 at 4:23 pm

    Where do you find vegan creamed corn?

    Reply
    • Wilma Laura Wiggins

      January 1, 2016 at 7:11 pm

      Most creamed corn should be vegan. It’s only the corn scraped close to the cob.

      Reply
      • patcee14

        August 23, 2017 at 10:38 am

        But it has a lot of sugar listed in the ingredients, if you are watching that.

        Reply
  8. Jennifer Hogan

    January 9, 2017 at 7:52 pm

    We had your BBQ
    beans and vegan cornbread for dinner this evening, with a side salad. Very delicious, thanks!

    Reply
  9. Christi T

    January 9, 2017 at 8:25 pm

    We’re looking forward to trying this! What grind of cornmeal do you use?

    Reply
  10. Lisel Vad Olsson

    January 15, 2017 at 12:20 pm

    Hi Chuck
    Can I use another kind of bread flour, that is not from wheat?

    Reply
    • Lucas McCain

      October 15, 2017 at 5:58 pm

      Probably

      Reply
  11. Pamela Lykins Cook

    April 25, 2017 at 6:44 am

    This post made me cry! I miss my grandparents so much. They were from Breathitt & Morgan counties. I’ve had my share of cornbread & soup beans. This is a great cornbread recipe!

    Reply
  12. Veronica McCall

    April 25, 2017 at 5:48 pm

    Is this a sweet cornbread or a savory one? I live in the south and we just do not do sweet cornbread where I’m from!!

    Reply
    • Wilma Laura Wiggins

      October 2, 2017 at 6:18 pm

      So leave out the syrup.

      Reply
    • Melanie Shirling

      November 27, 2017 at 9:40 am

      Yep. I’m from the south, too, and I am NOT a sweet cornbread eater! So you leave out the sugar, but what about the applesauce? I’m with you, sister.

      Reply
      • Jackie Clinansmith

        January 13, 2019 at 12:21 pm

        The Apple sauce should be in sweetened

        Reply
    • Jane

      April 15, 2018 at 5:43 pm

      We didnt either but the rest of the recipe sounds great!

      Reply
    • Elaine

      June 26, 2018 at 9:45 am

      I’m also from the south and my family has never made sweet cornbread.

      Reply
    • MarthaLA

      October 7, 2018 at 1:29 pm

      I’m with you ladies. Savory cornbread, not sweet. Actually, only cornmeal, no flour. Cornmeal, buttermilk, egg, salt, baking soda. And oil. Chuck left out the eggs as one of the bad things. Sigh. I often had meals of cornbread, cooked cabbage, and pork and beans. Yum. Good stuff. Still haven’t found the right substitute. Though I was just thinking that the creamed corn could substitute for the applesauce as a substitute for the oil. Which leaves the egg substitute. I don’t so much like chia seeds in things. And flaxseed meal makes ’em look sort of dirty. I need to go look at a chart of egg replacements….
      Here are some possibilities:
      – 4 Tbsp chickpea flour + 4 Tbsp water
      – 3 Tbsp aquafaba (bean water)
      – 2 Tbsp arrowroot or potato starch or cornstarch + 2 Tbsp water
      – 1/4 C mashed avocado (which would add some fat, but seems like would discolor product)
      – 1/4 C pureed pumpkin or sweet potato or squash (well, the pumpkin and squash – prolly butternut – woldn’t be sweet.
      Have never used any of these as egg replacements. Maybe I’ll get a round tuit. I’m not much of an experimenter.

      Reply
      • Sandy

        November 9, 2020 at 10:58 am

        Yes! Your ingredients are the same as in the recipe called Arkansas Cornbread from a very old Betty Crocker recipe book.

        Reply
  13. john6625

    April 27, 2017 at 9:46 pm

    not a word about sodium content that I could find

    Reply
    • Wilma Laura Wiggins

      October 2, 2017 at 6:17 pm

      You can’t worry about everything without ruining your QUALITY of life. I say choose your battles carefully. Salt is a natural food that has been with us for thousands of years and I just don’t believe it is that bad for us in moderation. I’ve had high blood pressure and did not find salt had anything to do with it.

      Reply
  14. ENS

    August 10, 2017 at 6:35 pm

    I too love to eat my cornbread in milk! Thanks for the recipe, I’ve been wondering how to get my cornbread fix vegan style.

    Reply
  15. patcee14

    August 23, 2017 at 10:37 am

    My dad used to eat cornbread in buttermilk – he called it “soaks” and while the rest of the family had dessert, he would have his soaks. Our table was not complete without cornbread, and we had a lot of meals of red beans, cornbread and mashed potatoes. Thanks for the recipe. It’s one of the things I’ve missed since being WFPB.

    Reply
  16. cz

    October 3, 2017 at 5:23 pm

    This was the best, moistest vegan no-oil cornbread I have ever tried. I used whole wheat bread flour, less sugar and maple syrup, and a 14-oz can of creamed corn. I made my own applesauce with 2 cored, peeled apples, cut up and microwaved for 2 minutes. Perfection!!! Thank you.

    Reply
    • Vince

      April 11, 2018 at 2:08 pm

      Cool idea with the microwaved apples! Will give it a go.

      Reply
  17. The Vegan Newfie

    October 30, 2017 at 8:43 pm

    This was really good. The omnivore said he liked them as well. I made them in muffin form. Perfect!

    Reply
  18. Melanie Shirling

    November 27, 2017 at 9:41 am

    Tennessee girl here, and grew up on not sweet cornbread. I know, leave out the sugar and the syrup, but…does the applesauce sweeten it? Or is there something else to sub for the applesauce?

    Reply
    • Cindy

      December 31, 2017 at 5:51 am

      I am in the same boat, from Tennessee and we don’t put sugar or flour in cornbread, and don’t like sweet cake like cornbread. Looking for a regular cornbread recipe. Did you come up with a recipe?? Or try this one with applesauce?
      My old recipe was so simple, cornmeal, eggs,oil, milk. I am looking for a vegan version.

      Reply
    • Rachel

      March 17, 2018 at 11:16 am

      In baking, one can use any other fruit sauce and substitute in same amounts. You can use pear, prune, apricot, etc. The apple sauce actually substitutes for oil. Again, in same amounts.
      If you don’t like the sweet cornbread, leave out the syrups that make it sweet. And use plain old unsweetened apple sauce. I don’t think you’ll taste it in the recipe when its done. Try it and see what works for you. Another thought is, if you’re afraid of tasting a little sweetness from the apple sauce in the recipe, just bump up the vinegar ever so slightly to balance the potential sweetness of the apple sauce. Remember, corn has natural sweetness in it.
      I, personally, enjoy the mixture of sweet and hot. So another option would be to chop in a few jalapenos into the cornbread for an interesting variation. Isn’t cooking fun?

      Reply
  19. stephanie stickler

    January 7, 2018 at 2:42 pm

    What did I do wrong? I followed the directions to the letter minus the corn and there was no pouring the batter it was thick and the corn bread it very dry

    Reply
    • Chuck Underwood

      January 7, 2018 at 7:40 pm

      Hard to tell from this end of the keyboard. What kind of non-dairy milk did you use? What kind of flour did you use? Cornmeal? What’s your elevation? There are so many variables. I lnow many others have made it with great success…..

      Reply
      • Ida

        March 17, 2020 at 8:39 pm

        Can I use unsweetened oatmilk

        Reply
        • Chuck Underwood

          March 18, 2020 at 9:50 am

          Yes

          Reply
    • Sherry Livering

      January 19, 2018 at 9:21 am

      You need the creamed corn. That adds another layer of liquids to the batter. Made it for the first time today and they are baking now. They’ve got 10 mins to go and are looking yummy!

      Reply
  20. Sandy Lucas

    February 3, 2018 at 3:26 pm

    These are moist and delicious and so easy to make. They have been my go to cornbread for months.

    Reply
  21. Rachel

    March 17, 2018 at 11:26 am

    THANK YOU for posting this recipe. I’ve been looking for a good oil-free vegan corn bread recipe for a long time. Thank you!
    Now, . . I’m also looking for a way to keep herbs stuck to roasted potatoes without using oil. Anybody have any suggestions?

    Reply
    • Chuck Underwood

      March 17, 2018 at 11:35 am

      Try splashing a little Malt Vinegar on the potatoes first.

      Reply
  22. Cathy

    June 1, 2018 at 2:09 pm

    Kentucky poster here. I’m getting ready to make this for tonight’s dinner of fresh green beans, tomatoes, cucumbers, and corn. Then looking forward to having the leftovers with soup beans. I know they will be good because I’ve made your bolognese, which was delicious, and read all of the positive comments on a great deal of your recipes. Looking forward to trying out the “sausage” gravy soon. Biscuits and gravy are my ultimate comfort food and I never imagined I would be able to eat them again. Thank you so much for all that you put into perfecting wholesome, healthy foods. Btw, what part of the KY back woods are your folks from?

    Reply
    • Chuck Underwood

      June 1, 2018 at 4:10 pm

      I was born in Lebanon and my mom’s side lived near Bradfordsville.

      Reply
  23. Liane Blanco

    June 10, 2018 at 4:39 pm

    I just made these and stirred a cup of blueberries in them first. I also made them sweeter, using 1/3 c. of sugar. They’re in the oven now, 10 more minutes to go and they smell like heaven! Thanks for the great recipe, Chuck!

    Reply
  24. Liane Blanco

    June 10, 2018 at 4:40 pm

    Oops, forgot to rate. Five stars!

    Reply
  25. Aimee B.

    August 21, 2018 at 10:41 pm

    These were really yummy, especially for something that’s oil free.. The only thing I did differently was omit the maple syrup. I made these into muffins and baked them in my toaster oven for 15 minutes. Definitely a keeper. 🙂

    Reply
  26. Aimee B.

    August 22, 2018 at 6:29 pm

    I rated this a 4 star recipe yesterday, but I have to say that after it was in the fridge overnight, it’s definitely a 5 star for me. I reheated the muffins in the microwave just until warm enough to melt my earth balance. Sooooooo good!

    Reply
  27. Paul

    September 4, 2018 at 7:24 pm

    I subbed monkfruit for the sugar, and all purpose gluten free flour for the wheat flour (girlfriend needs gluten free). These came out fantastic.

    Reply
  28. julie

    September 30, 2018 at 5:53 pm

    Thank you so much for this recipe and for the beautiful words you use to describe your Mama as it could have just as well been me talking about mine. She grew up on buttermilk and cornbread too. . I can’t wait to make these!

    Reply
  29. Roxanne

    October 9, 2018 at 12:26 am

    I’m in cornbread heaven! Thank you for sharing this recipe. It’s super moist with just a hint of sweetness. I’ll definitely be making this again.

    Reply
  30. k

    November 18, 2018 at 1:00 pm

    Came out kind of gooey, not a cornbread texture. reasons may have been too much creamed corn, blended too much, or the applesauce…. regardless, I was disappointed.

    Reply
  31. Linda P.

    November 25, 2018 at 9:31 am

    Lunch today is this cornbread plus WFPB two-bean chili. Like many commenting, I’m from the Deep South, and we don’t tend to do sweet cornbread. However, I like this, especially since we tend to make our chili super hot here. The sweetness is a good foil for the heat in the chili. I unfortunately had to sub a couple of things since i couldn’t get to the grocery store this morning: unbleached flour for the bread flour and soy milk for the almond milk. .I’m sure the substitution of the flours made my version a little denser than your recipe would have produced, but it was all I had at hand. I did have the medium grind cornmeal, which is grainier than I’ve often used, and I liked that, particularly with the added corn. Thanks for producing an oil-free version.

    Reply
  32. Kimberly

    December 11, 2018 at 3:14 pm

    This is the first recipe I have made from Brand New Vegan, and it was really a winner! I made this as muffins, without the creamed corn, and made them gluten-free by substituting the 1 cup of bread flour with 1/2 cup gluten-free 1 to 1 flour (Bob’s Red Mill), 1/4 cup almond flour, and 1/4 cup oat flour.. It feels like such a luxury to enjoy something like this!! THANK YOU!!!!!!

    Reply
  33. Carole Bell

    December 24, 2018 at 10:57 am

    I just made your cornbread recipe. I didn’t have any creamed corn, but added a cup of drained corn and about 2 T of chopped mild jalapeños. This recipe is a WINNER! Just FYI, I used whole wheat flour instead of bread flour and baked it in a seasoned 8 inch iron skillet. My non-vegan husband said, “Put this one on the list! It’s delicious.”

    Reply
  34. Sharon

    January 11, 2019 at 5:39 pm

    Can you make buttermilk substitute with soy milk or does it have to be almond milk?

    Reply
    • Chuck Underwood

      January 12, 2019 at 3:05 pm

      Never tried it – don’t know why not?

      Reply
  35. Chris

    January 13, 2019 at 11:12 am

    How many muffins does this recipe make if your going that route?

    Reply
    • Chuck Underwood

      January 13, 2019 at 1:41 pm

      12 I think…..I haven’t made muffins in a while so I’m trying to remember.

      Reply
  36. Dee

    January 15, 2019 at 2:28 pm

    Great recipe! I made the following changes:
    The first time I made it, I accidentally put two tablespoons of apple cider vinegar instead of 2 teaspoons. Still came out great.
    I repeated that mistake, used EnerG egg replacement, 2 tablespoons of baking powder, and cooked frozen corn. It came out moist and delicious. Wish I could leave a picture of it. Thanks for sharing this recipe.

    Reply
  37. Shawna

    February 20, 2019 at 6:38 pm

    Made some tonight — subbed out the flour with oat flour and no corn or applesauce (none in the house, not opposed to them or anything)–still came out great! Thanks for the recipe.

    Reply
  38. Lisa

    March 28, 2019 at 8:57 am

    This is so, so good. I grew up in Tx and cornbread is such a staple that I had my Mom’s recipe memorized by the time I was 12. I used GF floor and the Trader Joe’s roasted corn I had in the freezer. Your recipes rock!

    Reply
  39. Jesslyn

    August 7, 2019 at 5:47 pm

    This was great! I’d been trying to find a good wfpb cornbread and now I have! I used regular whole wheat flour instead of the bread flour and frozen corn instead of creamed corn. I also didn’t use the sugar but kept the maple syrup. Everything came out great!

    Reply
  40. Douglas R Mosier

    August 17, 2019 at 7:27 pm

    I somehow left out the baking powder, so I had corn brownies, but they were still delish!

    Reply
  41. LenaCT

    August 25, 2019 at 9:03 pm

    Chuck! I have been looking high and low for a cornbread recipe with down home taste (savory and a bit sour) since I moved out of Southwest VA & now live in PNW. My family never used sugar in cornbread and I finally just figured it must be the buttermilk around here. I even tried buying it raw from a farm. Still bleh. It is so weird because I was actually the one who made the cornbread every day, but it seems I just can’t get it right. And, now being vegan, and stumbling onto your site I am so excited to try again. Can’t wait to try your soup beans, and your chicken and dumplings and gravy and biscuits (do you know what they taste like in every restaurant? Just a rhetorical question…) I will definitely be getting your book, too, for all the other delicious looking recipes. Thank you so much 😊

    Reply
  42. Gayla

    August 26, 2019 at 10:26 am

    I adore your recipes – and this one looks perfect, too. I grew up in Kentucky and corn bread isn’t supposed to be sweet. So many recipes use WAY too much sweetener.

    Your recipes are always perfect. THANKS!

    Reply
  43. Sarah

    September 3, 2019 at 5:54 am

    This cornbread is so good! I left out the sugar and syrup since I used rhe creamed corn and it was perfect!!!

    Reply
  44. Ashley

    September 19, 2019 at 2:33 am

    Hi Chuck, this is the first recipe from your site that hasn’t turned out perfect for me the first time. I was wondering if you might be able to tell me what I’m doing wrong with vegan cornbread? I’ve tried at least 6 different recipes of all types (with beans, sweet potato, creamed corn, aquafaba, etc. etc.), and every one is either WAY too dry or WAY too wet, so the consistency isn’t at all like cornbread baked in a cast iron skillet or a glass dish. This one came out too wet for me, too, even though I baked it 10-15 minutes longer than called for. I followed the recipe exactly (using both the applesauce and the creamed corn) except that I left out the sugar and syrup since my Alabama/Oklahoma family doesn’t do sweet cornbread. The only thing I can think is that I live in Germany and the flours are different. I used the standard one here (which I always used for cornbread before going WFPB), and it’s probably closer to pastry flour. Would finding a proper bread flour solve my (many) vegan cornbread problems? Or do you think it’s something else? Thanks in advance for any tips you can provide!

    Reply
  45. Nina

    October 9, 2019 at 11:18 am

    Made this first time took extra 10” and could have used 5-10” more. Kinda gummy but hubs had 3 pieces right away. May be size of pan? Used bread flour and corn meal from Red Barn. Seemed corn meal not softened well. Used parchment paper. Used the sugar , maple syrup, unsweetened applesauce, and half can creamed corn. Will make again in a 9×13 next time. Love your site. Print out most recipes and put in binder. Thanks for your time.

    Reply
  46. nancy

    January 5, 2020 at 9:44 am

    there are great plant based butters you can slather on. But I am curious…./why no plant oil (olive, sunflower, flax) in the recipe?

    Reply
    • Chuck Underwood

      January 5, 2020 at 11:56 am

      I do not use oils at all, nor do I use any plantt-based butter.

      Reply
  47. Deborah Watt

    January 5, 2020 at 2:08 pm

    I remember my grandmother eating her corn bread out of a Glass of buttermilk. . She was a great cook.

    Reply
    • Chuck Underwood

      January 5, 2020 at 2:43 pm

      My mom did the same thing.

      Reply
  48. April Parekh

    January 12, 2020 at 12:08 pm

    These are great! I didn’t even feel that they were oil free. I’ve tried a lot of vegan/healthy cornbread muffin recipes and this migth be my favorite. I got 11 muffins out of this (I think someone asked previously).

    Reply
  49. Maureen Dore

    January 13, 2020 at 7:44 am

    Wow! This was delicious! Never would have thought I could make cornbread oil free, but you showed me the way, Used oat milk, didn’t have the cream corn, use whole wheat pastry flour, and baked in cast iron skillet. Yummmmm! Thanks for the recipe, Chuck.

    Reply
  50. Candace

    January 15, 2020 at 7:16 pm

    This is the best WFPB recipe I have tried. I used whole wheat pastry flour and left out the sugar. Delicious!! Very moist and yummy tonight for dinner. Now to see if its good left over.at breakfast. Thanks for the wonderful recipe!

    Reply
  51. Sheri Conn

    January 17, 2020 at 5:22 pm

    Made this recipe today, I used whole wheat flour and the muffins turned out great, tender and moist inside, lightly crisp on the outside, delicious!I did soak the cornmeal in the liquid ingredients for 20 minutes before adding the flour and baking powder as my mom used to do .

    Reply
  52. Larry

    February 7, 2020 at 10:59 am

    Can honey be used here in place of other sweeteners?

    Reply
    • Chuck Underwood

      February 9, 2020 at 7:18 am

      You can try it – but I do not eat honey. Not exactly Vegan.

      Reply
  53. laura kasha

    February 9, 2020 at 10:04 am

    I’m gluten free, but prefer to use quinoa flour or chick pea flour. Would these work in this recipe?

    Reply
    • Boston

      June 15, 2020 at 4:09 pm

      I saw this in the earlier posts!

      This is the first recipe I have made from Brand New Vegan, and it was really a winner! I made this as muffins, without the creamed corn, and made them gluten-free by substituting the 1 cup of bread flour with 1/2 cup gluten-free 1 to 1 flour (Bob’s Red Mill), 1/4 cup almond flour, and 1/4 cup oat flour.. It feels like such a luxury to enjoy something like this!! THANK YOU!!!!!!

      Reply
  54. Chris Day

    April 5, 2020 at 6:57 am

    These muffins were perfect! I love that they use no oil. I used all-purpose flour since pastry flour isn’t a thing here in Costa Rica. Next time, I will omit the sugar because I’m avoiding refined sugar and the maple syrup should give them just the right amount of sweetness.

    Reply
  55. Jessica

    May 14, 2020 at 4:34 pm

    I made this recipe without creamed corn and used plain old whole wheat flour in place of the bread flour, and coconut sugar in place of regular sugar. I splashed a little extra almond milk in because of the whole wheat. It turned out fantastic. I love sweet corn bread. There is a slight whole wheat taste so that does change it a bit, but the texture was perfect. I also broke out my cast iron pan and I will never cook cornbread another way. I will probably never use another recipe. This is the GOAT.
    Thank you so much!

    Reply
  56. Boston

    June 15, 2020 at 4:14 pm

    Is there anybody who calculates calories for these recipes? I know it’s controversial to count calories but I am on a specific plan and journaling my food and caloric intake. Help?

    Reply
    • Chuck Underwood

      June 16, 2020 at 3:08 pm

      It depends on which calorie calculator you use – which is why I don’t use them. I can give you any number you want, but will it be accurate? No.

      Reply
  57. CC

    November 9, 2020 at 5:49 am

    Can you use masa harina in this recipe?

    Reply
    • Chuck Underwood

      November 9, 2020 at 11:00 am

      I wouldn’t think so no

      Reply
  58. Chuck Underwood

    March 2, 2018 at 12:30 pm

    My wife usually adds a ton of non-dairy sour cream.

    Reply

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Recipe Key

OFOil Free
GFGluten Free
MMMary's Mini
NFNut Free
SFSoy Free
LFLow Fat
IPInstant Pot
VVegan
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Hi I'm Chuck, and I make switching to a plant-based diet as easy as possible by recreating all of your favorite comfort foods. You're not going to believe how good it tastes and chances are, you're not gonna miss a thing!

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