The best vegan cornbread recipe delivers sweet, moist, and fluffy goodness! The perfect side dish sensation for chili. Oil-free and egg-free!
Looking for the perfect vegan version of traditional cornbread that’s simple yet bursting with flavor? Look no further!
A delicious blend of wholesome ingredients and just the right balance of sweetness and savory goodness, this cornbread is a definite crowd-pleaser.
Made with simple ingredients like cornmeal, flour, non-dairy milk, and a touch of maple syrup, it’s moist, fluffy, and oh-so-satisfying.
If you’re feeling creative and want to color outside the lines, use this recipe as a base for making these Jalapeño Cheddar Cornbread Muffins or Easy Cornbread Dressing.
Whether served with your favorite chili recipe, baked beans, black eyed peas, or enjoyed on its own, this cornbread will no doubt be a staple in your kitchen.
Ingredients you’re going to need
The foundation of this easy vegan cornbread recipe is a blend of cornmeal and organic unbleached all-purpose flour.
You can use either fine or medium grind cornmeal, but the fine ground is my own personal preference and will give you the best texture.
To mimic the tangy quality of buttermilk, I mix soy milk with apple cider vinegar or lemon juice. Instead of vegetable oil, I used aquafaba, and the results were excellent.
It makes the cornbread nice and moist and works as a binder as well. So, you don’t have to use a flax egg or other vegan egg replacement.
For a hint of sweetness, maple syrup is perfect.
- yellow cornmeal
- organic unbleached all-purpose flour
- baking powder
- maple syrup
- vegan buttermilk (soy milk + apple cider vinegar)
- aquafaba
See the recipe card below for exact amounts and detailed instructions.
How to make vegan cornbread
If it’s your first time attempting to make a plant-based version of traditional cornbread, this easy recipe is perfect. You combine the ingredients, mix, dump into a pan, and bake.
- Preheat your oven to 400˚F and line an 8×8 baking pan with parchment paper.
- In a large bowl, add the dry ingredients and whisk until everything is well combined. Mix the wet ingredients together in a separate small bowl.
- Now, add the milk mixture to the dry ingredients. Stir until everything is combined and the batter is pretty smooth. Don’t overmix!
- Pour the cornbread batter into the baking pan and bake for 25-30 minutes. The cornbread is done when you insert a toothpick into the center, and it comes out clean.
Try replacing the maple syrup with an equal amount of homemade vegan creamed corn. You get the sweetness along with some added texture.
How to store vegan cornbread
You can store vegan cornbread leftovers in the refrigerator, freezer, or on the counter at room temperature.
- Room temperature: Place cornbread in an airtight container and store on the countertop for 3-4 days.
- Refrigerator: Store in the fridge for up to a week in a covered container.
- Freezer: Vegan cornbread freezes well. Make a second batch, place it in a freezer-safe container, and store it in the freezer for up to 3 months. Thaw in the fridge overnight and warm in the microwave or oven when you’re ready to enjoy.
Variations
- Cornbread muffins: Add the batter to a nonstick muffin pan and bake at 300˚F for 30 minutes.
- Skillet Cornbread: Preheat your oven to 400˚F and place a cast iron skillet in the oven while it preheats. Once ready, remove the skillet and add 1 tablespoon of vegan butter, like Earth Balance, to the skillet. Swirl the melted vegan butter around to coat the bottom and sides. Carefully pournbatter into the hot skillet and spread it out evenly. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Texture: Add one can (15-ounce) of whole sweet corn kernels to the batter before baking.
- Savory: If you’re not a fan of sweet cornbread, leave out the maple syrup. Toss in some chopped onion, garlic, or your other favorite spices.
Substitutions
- Oil-replacement – Apple sauce can be used in place of the aquafaba. It will also give you a little sweeter cornbread.
- Sweetener – Organic cane sugar, coconut sugar, or brown sugar can be used instead of maple syrup. It’s great for enhancing the texture. Be sure to use ½ cup of aquafaba to make up for the loss of liquid.
- Flour: Whole wheat flour and whole wheat pastry flour can be used instead of unbleached flour.
- Gluten-free: Replace the flour with a 1:1 gluten-free flour to make this recipe gluten-free. I love Bob's Red Mill Gluten Free 1-to-1 Baking Flour, but any will work.
Top tips for making the best vegan cornbread
If you’re going to make this recipe, make sure to follow these top tips!
- Don’t overmix the batter. Your cornbread will come out dense and flat with too much mixing.
- Do not decrease the liquids in this recipe! You want this cornbread to be moist, and reducing the liquid will cause it to be dry and crumbly.
- For best results, I like to use yellow cornmeal.
- If you’re new to vegan baking, this guide can help you navigate the best vegan egg substitutes.
Vegan cornbread FAQs
What can I use instead of egg in cornbread? Flax egg and others you can buy at the grocery store. Check out this list of
What is a non-dairy milk substitute for cornbread? Soy milk, unsweetened almond milk, or oat milk can all be used instead of cow’s milk. If you are making vegan buttermilk, soy milk is the best, followed by almond milk.
What cornbread mix is vegan? 365 by Whole Foods Cornbread & Muffin Mix and Bob’s Red Mill Gluten Free Cornbread Mix are my favorites.
More delicious recipes for you to try!
Here are a few delicious “sweet” treats you should try: Vegan Chocolate Chip Pumpkin Bread, Healthy Vegan Banana Bread, and Vegan Sweet Potato Casserole.
If you would like to know more about oil-free baking check out this article, Healthy Oil Replacements In Baking.
If you make this recipe, let me know. Please leave a comment below with a star rating. Be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work.
The Best Vegan Cornbread Recipe
The best vegan cornbread recipe delivers sweet, moist, and fluffy goodness! It is the perfect side dish sensation for chili. Oil-free and egg-free!
- Prep Time: 10 mins.
- Cook Time: 25 mins.
- Total Time: 35 minutes
- Yield: 12 slices 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 1 cup yellow cornmeal
- 1 ¼ cups of whole wheat flour or organic unbleached flour
- 1 Tbsp baking powder
- ½ teaspoon salt
- ¼ cup maple syrup or agave
- 1 ¼ cups unsweetened soy milk (or sub unsweetened almond milk)
- 1 Tbsp apple cider vinegar
- ⅓ cup aquafaba
Instructions
- Preheat your oven to 400˚F and line an 8×8 baking pan with parchment paper.
- In a large bowl, add the dry ingredients and whisk until everything is well combined. Mix the wet ingredients together in a separate small bowl.
- Now, add the milk mixture to the dry ingredients. Stir until everything is combined and the batter is pretty smooth. Don’t overmix!
- Pour the cornbread batter into the baking pan and bake for 25-30 minutes. The cornbread is done when you insert a toothpick into the center, and it comes out clean.
Notes
Aqufaba is the juice from a can of chickpeas and a very important ingredient. It takes the place of oil in this recipe and doesn’t affect the flavor. If you don’t have aquafaba you can use unsweetened apple sauce.
Nutrition
- Serving Size: 1
- Calories: 107
- Sugar: 4.1 g
- Sodium: 73.5 mg
- Fat: 0.8 g
- Carbohydrates: 22.9 g
- Fiber: 1.1 g
- Protein: 2.3 g
- Cholesterol: 0 mg
Another great recipe! I did add a cup of frozen sweet corn; my family likes it that way. I also put it in cupcake tin for easy portioning.
Shane!!!!! I LOVE this cornbread! Today is the first time I made it & it looks like your photo. I’m deleting all the other recipes for cornbread that I’ve collected. It’s delicious & perfect texture. Thank you!
I have made this recipe twice this week for my meat loving father and he could not stop eating it! One of the house guests got up a three in the morning to get the last piece 😊 It is just like you described!
I’m probably the oddball here because I love savory cornbread. Would I be able to skip the maple syrup altogether? If so, would I need to substitute anything in its place?
No need to sub anything. Just leave it out.
This is the best vegan cornbread. My non-vegan family and friends love it!
Superb! I love your recipes! Thank you for all of them!
Thank you!
SO SO GOOD
So good! This is my go to cornbread recipe. I often make it with applesauce in place on aquafaba, but I will say it’s better with the aquafaba.
I’ve tried a number of vegan cornbread recipes and this one is the winner in my book! I love that you use Aquafaba—I actually had some in the fridge. The taste, texture and very nice rise… perfection!
Hi Shane!
I love this recipe and made it several times last winter. I noticed in the copy of the recipe I printed over a year ago that you originally called for almond milk (which I used). Now, your recipe recommends soy milk but indicates you can substitute almond milk. I am curious why you made the change.
You can use either, but I will check. I don’t remember doing that…LOL!
I just made this again night before last. It’s so good!
This was so delicious – thank you! I added a cup of frozen corn and it was a hit at church for vegans and nonvegans!
It’s no lie. It’s the best.
Shane, I’ve been making this cornbread for a long time. I love it. So easy. I’m usually finished combining
the ingredients by the time my oven has preheated. I highly recommend this recipe. I know that you have a new book out for making bread. I’m wondering if you have a cookbook for foods other than bread. I really enjoy so many of your recipes.
Thank you so much, Kelly!
The cornbread is very flavorful and moist but my version was anything but fluffy. If it rose at all it was very little. I am used to cornbread rising during thr first 10 minutes in the oven to near twice the thickness of the batter. Is it possible the vinegar is neutralizing the baking powder? I did mix it as little as it took to blend everything and pop it immediately into the oven. This recipe is pretty similar to the Betty Crocker one I’ve used many times with a different egg replacer and non-dairy milk, except that it omits baking soda and adds vinegar. Since that one rises nicely, I’m looking for the critical difference (in a reply to a comment below you said the vinegar works with the baking SODA to help,the rise, but the recipe has no baking soda, only baking powder. Is that the issue??)
This IS the best vegan cornbread that I’ve tried! The texture is just right and the bread is not too heavy. Bonus is that it is quick and easy to make. Thanks!
I make this cornbread quite often, it’s delicious! Flavorful and has a good texture 🙂
This is another outstanding recipe, Shane! Thank you so much. As you suggested, in place of aquafaba I used apple sauce. So delicious – it is hard to stop eating it!
This was really good! It was moist and very tasty. I even forgot the aquafaba and used white cornmeal instead of yellow, and it still came out great. It will definitely go on a regular rotation.
Hi would you possibly have a suggestion for making this GF? Do you think it would work? Thank you. Looks delicious.
I would use Bob’s Red Mill 1 to 1: https://amzn.to/3QjqWtC
Hi Shane! Dinner tonight was your Brown rice and lentil recipe and a big piece of this cornbread! Yum! It was moist and delicious! I was leery using maple syrup in cornbread as I do not like sweet cornbread but this was perfect with just a little hint of sweetness! Every recipe I make of yours has been an absolute HIT! Thank you so much!! 🙂
Thank you so much!!!
Would you size up the containers when doubling and tripling this recipe, please?
Amazing cornbread. . . . has to be doubled or tripled!!!!!
My go to cornbread recipe. Love that I always have these ingredients on hand.
The cornbread was delicious. Made per recipe, using whole wheat and soy milk, and poured into a paper-lined glass pie dish. Thirty minutes was perfect. Can’t get any simpler or better than this. Thank you!
Made this and served it with chili and collard greens. So, so delicious. It’s a keeper. I’m glad I found your website as your recipes are excellent.
This looks good, I’m trying it tomorrow.
We are moving so I made this using ingredients left in my pantry. It turned out perfectly! I baked it in a cast iron skillet. I combined oat, chickpea and almond flours instead of using WW. I only had liquid date sugar (the bread is brown instead of yellow!). It tastes delicious and I killed three flours.
It’s almost time for soup, chili and stew season so we were looking for a healthy cornbread recipe. I’ve tried some in the past and they were heavy and tasteless. This one was delicious and I doubt I would have known it was vegan if someone else had made it for me. I haven’t been disappointed with any of your recipes I’ve tried to date. Thank you!
This is our go to cornbread recipe. Easy AND delicious! Thanks for all your amazing recipes Shane!
Thank you!
I’ve needed to find a good cornbread recipe for a while now. After making this, I don’t have to look any further . Its so good and is the perfect accompaniment to beans which I eat a lot of. Thanks for another 5 star recipe Shane!
Thank you so much!
Made a double batch after making a double batch of your Easy Chickpea Curry, so very good together!
Oops, I think I forgot to click on the star rating. Definitely a 5+ Star!
I just made this cornbread, and I immediately had to comment! Delicious! I have been a vegan for many years and have tried and experimented with many cornbread recipes. I can finally stop looking, I just found your site and I am so glad. I have read almost all of your recipes, and I know they will all be as good as this one. Thank you!
OMG, LOVE this cornbread! We are vegan and ever since we went oil free (and little salt or sugar), we continue looking for another favorite cornbread recipe. THIS ONE IS IT! We added a cup of frozen corn kernels, and may add some finely chopped red bell pepper next time too! With our traditional big pot of black eyed peas, okra & tomatoes, and collards, we feasted on New Year’s Day! Your recipes always work, and that’s why we recommend your website to friends and our veg group! THANK YOU for all that you do to support us all being healthy!
I’ve tried other vegan cornbread recipes and they have either been flavourless or the wrong texture.
These are really the best I’ve tried! Tender on the inside, a bit crunchy on the outside and that perfect balance of sweet and salty.
A total pleasure to eat. Thanks for sharing this with the world!
Do you think I could add a little frozen corn thawed to the batter?
Sure!
If you want to double the best vegan cornbread recipe, how much baking powder should I put in? Should I double the amount to 2 Tablespoons or should I put in less than 2 Tbsp.? I made it and put in 1 Tbsp., and the flavor is very good, but it’s dense. I know that you shouldn’t always double the baking powder when you double the recipe, but I wonder how much more you should put in than 1 Tbsp. Please help. We eat a single recipe up so fast, that that’s why I wanted to double the recipe, but I forgot to double the baking powder. From what I’ve read in the past, you shouldn’t double the baking powder, but I don’t know how much to increase it by.
You should be ok with 1 – 1 1/2 tablespoons.
Thank you for the recipe. Will soy, oat, or another plant milk work as well as almond?
Yes, absolutely!
This will be our go-to cornbread from now on.
I only had whole-grain spelt, no wheat, so I used that, and used 1/8 maple syrup & 1/8 non-dairy milk for less sweetness, and added a tiny can of corn. It was delicious, thanks!
P.S. I always freeze aquafaba when I don’t need it right away, so handy to just grab it from the freezer (I thaw it over night in the fridge).
Update: In a pinch, I used pumpkin puree instead of aquafaba yesterday, and it still turned out fantastic. Soooo good.
The only problem with this cornbread is that I kept going back for a “little” taste while I made your pumpkin chili recipe. LOL. This was so good and went so well with the chili. Thanks for another great and easy recipe!
Oh my! Delicious!
I used 1 1/4 cup cornmeal and 1 cup ww flour and used dates in place of maple syrup. It was great! I only mention it in case anyone is going for a more whole food option.
I’ve tried a number of cornbread recipes. Most were lame; a couple were passable. This one, finally, was delish!
Thanks!
Thanks, Rebecca! I always love seeing how people modify the recipes. Make it work for you. Great suggestions and thanks for the feeback.
Thank you, Rebecca for your suggestion for date paste and flour changes. I regularly use date paste instead of maple syrup and other sweeteners, and the taste is perfect. Most of all, thank you Shane for your wonderful recipes. I received so many compliments during Thanksgiving for your Thanksgiving menu recipes that I made (most were non-vegan eaters), and I directed people to your website. You are a blessing!
Oh, my goodness! I will never make another cornbread recipe again! I’ve made so many that were dry and flat. Not true with this one! Thanks, Shane, for all the work you put into your recipes. We are the blessed recipients of your labor, and I thank you so very much!
Wow, thanks so much, Peggy!
This is a nice sweet cornbread. I think I like mine a little more savory and gritty (more corn meal, less flour.) I substituted GF flour, and used this recipe for waffles. Yum!
Loretta, that sounds amazing, and thanks for sharing. Please, if you wouldn’t mind, add “star” rating. It helps me with google:)
Peace,
shane
What kind of GF did you use ? I have a boba milk 1 to 1 and a boba mill all purpose. Not sure which one would be best to try .
I love Bob’s Red Mill.
This recipe is 🔥🔥🔥! I made this to go with your Vegan Collard Greens(also 🔥) everyone is full and satisfied. This is an excellent oil-free recipe, The cornbread is so moist, not dry at all….which I was kind of leery about. I’m a fan of all the recipes I’ve tried so far. Thank you for your simple, easy to follow instructions.
Thank you so much, Steph!!!
What is the purpose of the vinegar in the recipe? I’m unable to use vinegar of any kind. Could I substitute an equal amount of lemon juice without affecting the taste of the cornbread?
Hi, Collene! The vinegar works with the baking soda to make the cornbread rise. You can sub lemon juice if you wish and should have no problems. Hope this helps.
I made this once so far and will make it again and again. It was perfect! I may have to try to make it gluten free for a dear friend. I hope it works!
Thank you so much for your wonderful recipes!
Hi, Shane, I’ve made this cornbread three times now and like it so much I keep sneaking another piece! I love how easy and quick it is to make, and it has definitely become my go to when I make vegetable chili, soup or stew. Last night I served it with FOK Black-Eyed Pea Jambalaya & Vegan Collard Greens. After dinner tonight, I’m going to freeze the leftover pieces. I also love all the comments with all the subs and additions like corn kernels and diced jalapeño, yum! Thanks again for sharing your awesome, delicious recipes!!
Debra
Thank you so much! And, I really appreciate the kind words…more than you know.
Blessings,
shane
Just pulled this out of the oven. I love it! I added 1 small can of diced mild chiles. Added a little tanginess which was perfect. Paired this with the FOK Sweet Potato chili. Will try your other recipes.
Thank you, Richard!
I do not like sweet cornbread so I used 1/8 cup Mt Olive diced jalapeños instead and it was AWESOME!! Thank you for the recipe.
Awesome! Sounds amazing.
I have a certain box cornbread mix I have always used. It was my favorite. This was my first time trying your recipe and it tastes just like my favorite box mix. I have been eating it with your chili recipe this week. I love them both. Thank you!
Thank you so much, Janice!
Oh, this is so good!!! I used the liquid from some great northern beans that I had to open for a seitan sausage recipe I was making, so figured I’d give it a try. Worked very well as the aquafaba. I baked in a cast-iron skillet for 25minutes and it was perfect. Thank you!
Awesome!
So great and quick! Have made it 3 times since Thanksgiving since Hubby has raved about it. I made both the aquafaba and the applesauce versions. I bought some sweet corn to go into my next one for this weekend!
Hi, I’m going to make this tonight and I thought about adding a flax egg. Should I not do that? I think that I’ll throw in some frozen corn kernels because I want to use them up! I’m sure these will be great in any case. Thanks.
The frozen corn kernels should turn out great. You could add a flax egg, but not really sure you need it.
I tried your chili recipe and it came our awesome.
I will try the corn bread recipe this weekend.🙏🤩
Thank you!!!
We were really wanting cornbread to go with African red bean stew, but I had no regular cornmeal so I used polenta instead. I added some frozen corn and because I didn’t want to open a can of garbanzos, I used a 1/2 cup of applesauce. It turned out great! Nice and moist!
Awesome! Great subs and thanks for sharing.
YUM! My first ever cornbread made this morning before church and Hubby and I had a little bit afterwards. Letting it cool down then it’s going to be wrapped and frozen for our Thanksgiving meal! On to the next recipe to prep – The Cream of Mushroom soup for the Green Bean casserole!
Hey, what can I use instead of aqufaba(plant based options?)
Applesauce would be a viable option.
We liked the flavor of this and when warm, it was quite good. About a 1/2 hour after it came out of the oven, it set up quite hard. Maybe I over-stirred it? Any thoughts? I made it as directed. Thanks!
This recipe is the BEST vegan cornbread I’ve ever made, and I’ve made quite a few trying to find the perfect one.
This came out perfect! The texture and the amount of sweetness was spot on! I’ve made this twice now and it’s going to be my go to recipe for cornbread as everyone in the house loved it!
Awesome, Launie! So glad you enjoyed it. Be sure and check out my Vegan Jalapeno Cheddar Cornbread Muffins too:)
This turned out very moist and raised really nicely. I only had white cornmeal so the color was more brown than yellow, but flavor didn’t seem to e affected.
Hi Shane! Can I cook this in my instant pot? I have the spring form pan insert. Your cornbread is the BEST! But it’s summer in south Florida and I don’t want to turn on my oven. (You can laugh at me, it’s ok.) Thanks for the wonderful recipes!
Honestly, I’ve never tried it. But, as I say with my recipes…”anything’s worth trying at least – once.”
Best cornbread recipe to date! I’m fussy about my cornbread but I love this recipe, I made it last night, quick & easy like all of your recipes! I love to smother mine with honey 😁
I made this last night. It was really tasty. And I loved that I could use the aquafaba! I actually used the aquafaba from a can of pinto beans (instead of chickpeas), but it seemed to work as it turned out perfectly. Another winner from Shaneandsimple.com.
Awesome!
Shane, how would this work in the Air Fryer? Any suggestions for temperature and time?
Honestly, no clue! I’ve never made cornbread in air fryer. If you have a convection setting I would just google “convection time” vs. regular baking time.
Absolutely moist and delicious! Thanks for all your great recipes!
This recipe is amazing! Much like many of your recipes this will become a regular in our house. We crumble it in our vegetable soup. It also refrigerates well.
Amazing! So thankful that you posted this recipe, it’s definitely kept me stuffed during quarantine! Do you think honey can be substituted for maple syrup, and if so, would it be a 1:1 ratio substitution?
Also side note, this tastes absolutely amazing with sunflower seed butter spread on top! Thanks again 🙂
If you’re ok with honey yes you can use it as a 1:1 sub. Hope you enjoy it.
I didn’t have aquafaba, so I used the unsweetened applesauce. Very nice! Light. Not too sweet. It works well both savory and sweet.
I made it tonight to accompany black beans, sweet potato, and greens. It was so delicious that I’m planning a late dessert of cornbread with some warmed up stewed apples I have in the fridge.
This recipe is well worth your four years mastering a delicious cornbread! Thank you, and stay well.
Thank you, Carol!
Excellent. Thank you for this wonderful recipe.
Thank you!
I’m absolutely thrilled with this recipe. I have cooked it twice and it is so tasty. Thanks so much.
Thanks so much, George! And, thanks for reaching out.
Best plant based cornbread we’ve had!
Thank you!
Creamed corn worked out well! I think I’ll try adding more nest time.
Thank you!
Shane,
I make my old recipe corn bread with creamed corn. What would you recommend I reduce to compensate using 3/4 cup of creamed corn?
Yes, I would start there. I would love to hear how it turns out. Thanks and good luck!
love how this is both simple and oil-free!! thanks 🙂
My pleasure. Hope you enjoy it.
I made this for my vegan husband and my nonvegan, just because it’s vegan means it tastes bad, kids;) It is now my official cornbread recipe taking the place of my stand by that has been used 20+ years! Very moist and tastes delicious. The kiddos were pleasantly surprised and our church group did not even know it was vegan. Thank you for a great recipe!
Wow, Sherry! That is so great!!! Thanks for sharing.
This is delicious cornbread, but mine turned out dense and flat. Do you think vital wheat gluten would help or maybe I just need to buy a new jar of baking powder.
Hi, Barb! I’m glad you like and sorry to hear it didn’t rise. It could be the baking powder. What size pan did you use? This can also happen if it’s cooked in a bigger pan.
I made this last night (with your chili) and it was so so good ! I have missed cornbread sooooo much — and all the other vegan recipes I tried weren’t worth having LOL This was FANTASTIC !! Thank you, Shane !
Thank you!
hey Shane, me again from Canada. I made the corn bread today and it’s the first cornbread that was moist and fluffy. I used oat flour as I’m GF. It was awesome. We are going to enjoy it with the potato soup we have in the instant pot. Keep those great recipes coming. Have you ever tried making pretzels? I’ve tried the different GF recipes and the raccoons out back wouldn’t eat them. Thanks again!!
Thank you, Tami! I’ve not pretzels…yet, but it’s in the hopper:) Hopefully soon. Blessings.
Made this tonight as a compliment to the Dr. McDougall’s corn chowder recipe (family favorite). I specifically went to your site for something without oil. What does my hubby do? Load it up with margarine “to make it taste better”. Doh! He prefers my tons of sugar + oil vegan recipe. I thought they were yummy, thanks for the healthy recipe. I subbed apple sauce.
Thank, Kayll!
This corn bread is legit. I’ve had to keep myself from eating all of it… but I’m slowly failing – one delicious bite at a time. This will now be my go-to cornbread recipe! It makes me excited to try your cornbread casserole recipe!
Once again, thank you:) You have literally made my day. Merry Christmas!
This is the only vegan cornbread I’ve ever made that was still edible the second day! THANK YOU!!!
Good to hear. It usually disappears the 2nd hour around my house. LOL! Thank you:)
Hi, Shane! I just made this cornbread, and it’s delicious! I will definitely make it again. However, I don’t think mine came out the way it was supposed to. I used the whole wheat flour and the apple sauce, and my finished product looked much darker and less grainy than yours looked. In fact, your cornbread is much more yellow whereas mine is more on the browner side. It’s moist and tasty, but it doesn’t really have a corn taste to it. Any suggestions on how to get mine more like yours? Thanks!
Hi, Marie! So glad you liked it. Try coarser cornmeal…I used Bob’s Red Mill. That will help with “grainy”. Honestly, concerning the color, mine changes at times:) And, photography lighting plays a big part and can look much different on a screen. Here’s how I look at things when I cook: If I like it and it tastes good, I go with it. LOL! Happy Thanksgiving and I hope this helps. Blessings.
Hi Shane! Tried this recipe today and loved it. Best cornbread I have ever made! My husband says it’s the best cornbread he’s ever had! And he’s not wfpb! Thank you for sharing!
Wow! Thanks so much, Karen. I get it. I’m from Mississippi and we take our cornbread pretty serious. LOL! Happy Thanksgiving!
Hi Shane! I haven’t tried this recipe yet but it looks really delicious. Did you use fine grain or medium grain cornmeal to make these? Thanks for taking the time to post your recipes.
Pat, you are so welcome! I prefer a more “fine” cornmeal. Hope this helps.
I just made this and it is SO delicious!! Very moist. I didn’t know how to make aquafaba, so left it out. I just noticed you can substitute applesauce, but frankly, it was great without it. It is so moist and not too sweet. I cannot believe how good it is. Truly the best I have ever made. And it’s healthy too. I saw a comment saying it’s not healthy, but just use Whole Wheat Flour instead and I am a vegan so maple syrup is a great sweetener to use. I am now going to check out all your recipes. Thank you!!!!
Thank you Colleen. FYI, aquafaba is chickpea juice from a can of chickpeas. It acts as an oil replacement. But, great to hear this works well without it:) Blessings.
I’m making chili and want something to accompany it. Can I make the cornbread the day before? Will it be just as yummy???
Hi, Trish! I think it is absolutely yummy the day, or two, after:) We keep it in a big bag specifically for chili:)
What can be substituted for unbleached white flour? My daughter is allergic to white flour. Thanks.
If it’s just white flour, you can use whole wheat flour or whole wheat pastry flour. If it’s the wheat that causes her allergy, oat flour is a good replacement. So sorry about the allergies. I hope one of these helps and she is able to enjoy the cornbread. Blessings.
Thanks Shane.
You’re welcome. Good luck!
I am not a fan of sweet cornbread, any thoughts on what to replace the maple syrup?
To make it less sweet, leave out the maple syrup and replace with 1/2 the amount of veggie stock or leave out altogether. Hope this helps:) Peace.
Shane, all I can say is this corn bread is better than any corn bread I’ve ever tasted! Thank you.
Thank you so much!!! I’m so glad you enjoyed it. Blessings.
What can I use in place of Aquafina? Also, do you think gluten free flour will result in the same texture? I’m celiac and can’t use regular 🙁
Hi, Kristine! I’m sorry about the celiac. We have friends who have dealt with that and we know it’s not pleasant. All the best to you. You can use unsweetened applesauce in place of the aquafaba. And, I would use Bob’s Red Mill 1 to 1 Gluten Free Baking Flour. I haven’t tested this recipe with it, but it has always worked well in my other recipes. I hope this helps and good luck!
This was the first time that I have tried your cornbread recipe. I made it to go with your sweet potato and black bean Chili recipe (also a first try), and my husband said it was the best Chili he’d ever tasted and that both the cornbread and Chili recipes were keepers. Congratulations on “testing well done”!
Elizabeth, that is so great! Tell him, “thank you!” 🙂 Thanks for reaching out and letting me know. Blessings.
Could I still make this in my iron skillet? I’m like your Grandma lol
Haha, me too, Debbie:) It should work just fine. I would keep an eye on it as it may not need as much time. But, you should have no worries. Let me know how it turns out.
Shane, your cornbread looks so good. Can aquafaba be frozen?
Shawna, thank you! Yes, absolutely. The best is to freeze aquafaba in 1-tablespoon portions in ice cube trays. Once the bean liquid cubes are frozen solid, they can be transferred to a freezer bag for future use. Just makes it easier:) Hope this helps.
This is so good! Ive been looking for a recipe that doesn’t crumble when it’s served. This came out sweet, soft and slices beautifully!
Thank you, Shawna! I’m so glad you liked it. I LOVE cornbread. Happy holidays!!!
Yes!