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, Simple Vegan Cornbread.
Just like mama used to make.
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, plant-based 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.
Simple Vegan Cornbread
First, we're going to make vegan buttermilk by whisking unsweetened plant 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.
Now, add the vegan 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 cast-iron skillet or this cute little corn stick mold.
You could also use a cake pan or muffin tin. Line whatever you're using with parchment paper to prevent sticking, or if using cast iron, make sure it is properly seasoned.
Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean
Perfect, southern-style vegan cornbread without any oil.
Note: Many people have asked me how can you season a cast-iron skillet without using oil. Short answer: you can't. You HAVE to use oil when you "season" a cast-iron skillet, notice I didn't say "cook" with it, but "season". When properly seasoned, the oil starts a chemical reaction with the iron and becomes this wonderful, non-stick polymer.
Here is a video I found that explains how.
Now I know some people don't like sweet cornbread as I do....so feel free to adjust the amount of maple syrup to your own individual taste.
_______________
This recipe reminds me so much of my mom who sadly passed away in 2009
My mom loved cornbread and would always crumble it up into a big glass of buttermilk and eat it with a spoon, along with her Kentucky Soup Beans of course.
Personally, I think it would be perfect for my 15 Bean Soup or Best Damn Vegan Chili too.
Looking back I can see how her southern influence rubbed off on me as I still use many of her recipes...just tweaked of course for my healthier lifestyle.
Ah, the memories of country living.....miss you mom and thanks.
Simple Vegan Cornbread
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Bread
- Method: Oven
- Cuisine: American
Description
A simple, oil-free, plant-based vegan Cornbread, perfect for dunking into a hot bowl of soup or chili on a cold rainy day.
Ingredients
- 1 cup cornmeal
- 1 cup flour (AP or Bread Flour)
- 1 Tbs baking powder
- 1 cup unsweetened plant milk (I use Almond)
- 2 tsp apple cider vinegar
- ¼ cup unsweetened applesauce
- 2 Tbs maple syrup
- ¾ tsp Salt
Instructions
- Whisk the milk and vinegar together and set aside
- Sift the dry ingredients together into a large bowl and mix thoroughly
- With a large spoon or rubber spatula, slowly stir in the applesauce and maple syrup.
- Add the vegan buttermilk mixture we just made and stir just long enough to make a smooth batter
- Pour batter into a parchment-lined pan, seasoned iron skillet, or muffin tins.
- Bake at 350 degrees for 30 minutes or until an inserted toothpick comes out clean
Notes
A small amount of creamed corn, added to the batter adds a nice texture but is optional. I also removed the white sugar from the original recipe - feel free to add up to 2 Tbs if you like sweet cornbread or use more maple syrup
Like This Recipe? Tips and Donations Are Always Appreciated!
This recipe was originally published on February 24, 2015, and recently updated to include all new photos.
Paula
Made these last night to go with a bowl and chili and it was delicious. Made it exactly as is. We really liked the texture... other recipes we tried were either flat or crumbled. This had good flavor. Next time we'll try your suggestion to add some cream corn...and maybe some jalapeño. Thanks for another enjoyable taste.
Debbie
I always think it’s funny that people change your recipes and say it wasn’t quite right. I always try a recipe first as written, and this is awesome. That being said, I changed the applesauce to canned pumpkin, because it’s vegan pumpkin month at my house (yes, it’s a thing for me) and it was still awesome! Not too sweet, because I like the savory pumpkin recipes, and still came out perfect.
I pair this with your Best Damn Vegan Chile (which I also add canned pumpkin to this month only) and it’s always just perfect.
Thanks for all you do!
Eeb T
– Made it three times so far.
– First time as written except I added a flax egg. The resultant bread didn't rise as much as I wanted and shrunk a bit in the pan side to side.
– Next time I increased every ingredient by 1.25% and also added the flax egg and about a half cup of chopped toasted walnuts into batter plus a matrix of 12 whole toasted walnuts in a grid on top, one per planned slice. Too liquidy going into pan, came out not quite cooked enough but still fairly nice. Slightly undercooked tendencies solved by splitting and toasting slices. Not quite up to par, but still tasted good. Didn't rise as much as I wanted.
– Tonight I did a straight 1.25% on ingredients (converted to metric and measured every single ingredient) as written except added about a cup of chopped toasted almonds, but with 16 toasted almonds on top in a grid, each to be in the center of a smaller slice to make up for higher rise.
– Made my buttermilk, mixed dry ingredients in bowl, the added my maple syrup and applesauce right into the buttermilk along with the salt, stirred gently then carefully mixed into dry ingredients so as not to overdo it.
Rose great, higher than either previous attempt and cooked out well. Designated victim/tester pronounced this one the best yet. I haven't tried it yet but it smells heavenly and I was happy. Smells a little like cinnamon but no cinnamon added. I may add some spice cake spices on a future iteration.
Baked at 375 (an oversight, I preheated it to 375 and intended to lower to 350 when putting pan in oven, but got distracted and forgot.
Was fully and well done at 30 min. Was in a rush so just turned oven off, did what I had to do and returned 20 minutes later thinking it would be dry but it was NOT dry. Smells fantastic. Can't wait to try.
Julie
There is something wrong with this recipe as it is written. With only one cup of liquid it is a much thicker batter, not smooth. It is more like cookie dough. Do you have to add the can of cream corn to get the smooth batter?
Chuck Underwood
I hardly ever use the cream corn. Lots of people have made this recipe as written and love it.
Colleen
Second time making this recipe. The beauty is in the simplicity. I made with whole flour and the help of a 7 and 3 year old. My kids devour this! It’s the perfect side to 16 bean soup.
Beth
Can I leave out the maple syrup? I don’t like sweet corn bread
Chuck Underwood
Absolutely
Eeb
I wouldn't call it sweet with this amouont of maple syrup and applesauce.
Jax
It's in the oven, the corn bread. Earlier today I made the Soup Beans in the InstaPot, yum. Waiting for the corn bread to be done so I can eat a muffin with the beans. It's rainy/thunderstormy here today so I threw on a pot of beans.
Leslie
I followed the recipe as written & added 2 Tbsp coconut sugar. I put it into paper muffin cups & made 12 beautiful muffins. Problem was; I can’t get the paper cups off the muffins! I had to dump it and start over. I greased my muffin tin and it came out perfectly. (I can try to dig out the centers of the 1st batch but why bother?) Recipe easy to make and taste was good.
Ronni
I haven't made this yet, but I just want to say THANK YOU FOR NOT PUTTING CORN IN THE CORN BREAD!
Every recipe I find has corn added, like what? What is wrong with those people?
Andrea
I totally agree with you. This is the only recipe I’ve found without corn. When did that become a thing?!?
Sarah
This is my go to cornbread, it's so so good!!! I use white whole wheat flour and it turns out great. This time I added some fire roasted corn to it and it was fantastic!!!
Ken
I made a cake of this cornbread this evening and crumbled a slice into a bowl of your soup beans. That's how I grew up eating pintos living in a rural area. It was very good. My cornbread was probably not as good as the recipe because I used whole wheat flour. But it was still good.
I have a cold, my son is recovering from RSV, and my wife had her eyes dilated this afternoon. A bowl of pintos and cornbread seemed appropriate.
My Mom occasionally made Mexican cornbread growing up. Might have to see if I can adapt it.
TrailZen
I just found this recipe. It was perfect. I used monkfuit sweetener instead of sugar. I used oat flour (ground oats) instead of bread flour to make gf. I left out the salt as I always do for my baking recipes. I used regular frozen but thawed corn instead of cream corn. I have one question: 1 Tablespoon of baking powder seems like a lot. Is that the correct measurement? Thanks.
restaurantthatdeliversnearme.website
It is a great simple vegan cornbread recipe. Thx
https://www.fooddoz.com
Jennifer Juniper
Thank you for this fabulous recipe! I've made this several times. It's so quick and easy that I made a muffin shaped batch at the last minute to go with vegan southern green beans and potatoes. They turn out moist inside with crispy edges and perfectly sweet! This is now my go to cornbread recipe!
Josie Talbot
I was wonder what is the spoon you where using to mix the batter? My favorite mixing spoon broke and I have been looking for a replacement. I look at your Amazon store and did see it.
Vicki Daugherty
These are the best! Thank you!
Sonia
Hi Chuck. Great sugar revision to this recipe. My oven is out of order at the moment and I am hankering for some cornbread … can these be made in the air fryer and if so, what temp and time? TIA
Timesaflyin
OOPS, noticed I misspelled aquafaba earlier when mentioning my roasted vegetables. Actually, it was an autocorrection because it just did the same thing this time when I typed it so I corrected.
I'm curious why so many people have posted whether or not they used the creamed corn when making this recipe because I don't see that it is even mentioned on your recipe. Do you think they using it as an addition or as a substitution for something, like possibly a substitute for the applesauce? If so, would you use the same amount (about 1/4 cup)? One posted they used a 14-oz can with good results. Just wondering if that was in addition to the applesauce. I was thinking 14 oz corn versus 2 oz applesauce would be too much liquid, and especially if both were added. I want to make this recipe but want the best results possible. Probably the only reason I would use any creamed corn (since you didn't list it) is when attempting to make Mexican Cornbread with the jalapeño addition. Your thoughts, please.
I've often used unsweetened applesauce in recipes and have never felt that it added any additional flavor to my baking, just moisture.
Chuck Underwood
This was an update to the recipe, and it used to have an option to add 8oz of creamed corn. I only used it once myself and have since made many times it without it, so that's the recipe I posted, leaving the cream corn as an option.
Nina
Greetings from the UK… I am going try this on my chilli bake! (An adapted meat made to vegan chilli Nigella Lawson Cornbread chilli recipe) I will try your cornbread on top next time I make it! Stay safe and well….
Dianne
Oh my - 10 perfect muffins! The plan was to have them with the chili I made yesterday (using the Best Damn Vegan Chili recipe) but the dog and I just polished off 3 of the muffins (the dog didn't really get more than a couple of morsels, but he wanted more) and I don't know how long these are going to last. Might have to make a double recipe next time.
DebbieH
Thanks, I love Cornmeal Muffins and haven’t had one in ages!!!
Susan Haines
I need to make those again..........I love corn bread!
Sandra
Can you double this recipe for cornbread if you want to bake it in a 13 x 9 inch glass baking pan? Do you double the baking powder in it? We eat the amount in a 8 x 8 or 9x 9 baking pan too fast. This is a lovely recipe. Thank you so much, Chuck.
CC
Can you use masa harina in this recipe?
Chuck Underwood
I wouldn't think so no
Boston
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?
Chuck Underwood
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.
Peggy
I got 11 muffins out of this recipe. They are 103 calories for each muffin. I used soy milk which is 100 calories per cup.
Jessica
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!
Chris Day
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.
laura kasha
I'm gluten free, but prefer to use quinoa flour or chick pea flour. Would these work in this recipe?
Boston
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!!!!!!
Larry
Can honey be used here in place of other sweeteners?
Chuck Underwood
You can try it - but I do not eat honey. Not exactly Vegan.
Sheri Conn
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 .
Candace
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!
Maureen Dore
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.
April Parekh
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).
Deborah Watt
I remember my grandmother eating her corn bread out of a Glass of buttermilk. . She was a great cook.
Chuck Underwood
My mom did the same thing.
nancy
there are great plant based butters you can slather on. But I am curious..../why no plant oil (olive, sunflower, flax) in the recipe?
Chuck Underwood
I do not use oils at all, nor do I use any plantt-based butter.
Nina
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 9x13 next time. Love your site. Print out most recipes and put in binder. Thanks for your time.
Ashley
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!
Sarah
This cornbread is so good! I left out the sugar and syrup since I used rhe creamed corn and it was perfect!!!
Gayla
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!
LenaCT
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 ?
Douglas R Mosier
I somehow left out the baking powder, so I had corn brownies, but they were still delish!
Jesslyn
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!
Lisa
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!
Shawna
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.
Dee
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.
Chris
How many muffins does this recipe make if your going that route?
Chuck Underwood
12 I think.....I haven't made muffins in a while so I'm trying to remember.
Sharon
Can you make buttermilk substitute with soy milk or does it have to be almond milk?
Chuck Underwood
Never tried it - don't know why not?
Carole Bell
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."
Kimberly
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!!!!!!
Linda P.
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.
k
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.
Roxanne
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.
julie
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!
Paul
I subbed monkfruit for the sugar, and all purpose gluten free flour for the wheat flour (girlfriend needs gluten free). These came out fantastic.
Aimee B.
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!
Aimee B.
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. 🙂
Liane Blanco
Oops, forgot to rate. Five stars!
Liane Blanco
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!
Cathy
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?
Chuck Underwood
I was born in Lebanon and my mom's side lived near Bradfordsville.
Rachel
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?
Chuck Underwood
Try splashing a little Malt Vinegar on the potatoes first.
Sheri
I made your cornbread today Chuck. Wow... was it ever good!!! I only used 1 Tb sugar and it was perfect. The cream corn was such a great addition! I think I may add some diced jalapeños next time.. Thank you so much for this recipe!! ??
Timesaflyin
I always toss my veggies in aquafina before seasoning and roasting. Delish!
Sandy Lucas
These are moist and delicious and so easy to make. They have been my go to cornbread for months.
stephanie stickler
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
Chuck Underwood
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.....
Ida
Can I use unsweetened oatmilk
Chuck Underwood
Yes
Sherry Livering
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!
Melanie Shirling
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?
Cindy
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.
Rachel
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?
The Vegan Newfie
This was really good. The omnivore said he liked them as well. I made them in muffin form. Perfect!
cz
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.
Vince
Cool idea with the microwaved apples! Will give it a go.
patcee14
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.
ENS
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.
john6625
not a word about sodium content that I could find
Wilma Laura Wiggins
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.
Veronica McCall
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!!
Wilma Laura Wiggins
So leave out the syrup.
Melanie Shirling
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.
Jackie Clinansmith
The Apple sauce should be in sweetened
Jane
We didnt either but the rest of the recipe sounds great!
Elaine
I'm also from the south and my family has never made sweet cornbread.
MarthaLA
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.
Sandy
Yes! Your ingredients are the same as in the recipe called Arkansas Cornbread from a very old Betty Crocker recipe book.
Pamela Lykins Cook
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!
Lisel Vad Olsson
Hi Chuck
Can I use another kind of bread flour, that is not from wheat?
Lucas McCain
Probably
Christi T
We're looking forward to trying this! What grind of cornmeal do you use?
Jennifer Hogan
We had your BBQ
beans and vegan cornbread for dinner this evening, with a side salad. Very delicious, thanks!
randymiami
Where do you find vegan creamed corn?
Wilma Laura Wiggins
Most creamed corn should be vegan. It's only the corn scraped close to the cob.
patcee14
But it has a lot of sugar listed in the ingredients, if you are watching that.
Carol T
What is the best substitute gluten free for the bread flour.. Thanks
Boston
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!!!!!!
Diane W
King Arthur has a GF flour
Ralar
I'm allergic to apples. Do you think a flax egg would work instead of the applesauce?
Liane Blanco
Just a suggestion - try creamed corn. I'm doing that this weekend to see how it turns out.
Christine Lee
How did it turn out with the creamed corn?
Nancy Giorlando
How about pear baby food
PJ
Applesauce replaces the oil I think (at least thats what I use it for) so can you do bananas or some other mashed fruit? Aquafaba (the juice off cooked beans) works too from what ive heard, I like the sweetness from fruit so I dont add sugars
kpieczyn .
These look great, love your website. Thanks for spending so much time working on this blog. I'm happy to have found you.
washbear
I love this cornbread recipe and have made it several times in a cast iron skillet. How long do you bake the muffins for?
Chuck Underwood
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!
washbear
I made another batch tonight, this time as muffins. Turned out great! Thanks again!
LB
I can't wait to try this as muffins or bread! I live in the south and baked last night!
Diane2
Looks great, but FYI, buttermilk is traditionally what's left after you make butter, so it's actually very low in fat.
Linda Vixie
(Fat isn't the only problem with dairy products.)
nancy
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
Chuck Underwood
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.
Michelle
Here, here!!!
Dee
I agree! I’m off all medication since eating whole food plant based.
Betty
Well said !
MeanMountain
This is a vegan website. Why are you talking about buttermilk?
Chuck Underwood
Vegan buttermilk is almond milk and cider vinegar
MeanMountain
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.
Julie Spears
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.
Tim
Coconut milk and apple cider vinegar makes an buttermilk for baking
Sarah
I wondered the same thing because all I had on hand was oat milk to mix with the vinegar. It never did curdle like you would expect it to but it still worked perfectly in the recipe FYI
Sharon
The recipe is NOT calling for buttermilk. . (almond milk and apple cider vinegar=vegan buttermilk)
patcee14
But it is still dairy.
Sharon
There is NO dairy in this recipe AT ALL
MarthaLA
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.
diane
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...
Chuck Underwood
I used King Arthur Enriched Bread flour. I think whole wheat would give it an entirely different texture and taste.
diane
Thanks. That is what I needed. I have seen the King Arthur flour. Diane
Dena
I made these as muffins with Whole Wheat Pastry Flour and used homemade creamed corn. They came out delicious and moist!!!
Susie
How did you make homemade creamed corn?
Peggy
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.
Martha
I take frozen corn and thaw it a little then put it in the food processor.
Tammy
Many years ago my grandmother taught me to make creamed corn, and creamed peas. We simply made a thickener of flour and milk. The same can be done with plant milk.
Kat
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.