Vegan Cornbread
Our Homestyle Vegan Cornbread brings the nostalgic flavor of traditional cornbread to plant-based kitchens, with its warm, fluffy texture and rich taste—no dairy or eggs needed. Made with simple, wholesome ingredients, this easy recipe is perfect for pairing with vegan butter, a drizzle of maple syrup, or a hearty chili. It’s the ultimate comfort food that adds a homemade touch to any meal while satisfying every craving.
8 servings
Calories: 299kcal
Ingredientes
- 3/4 cup medium-grind cornmeal
- 1 1/4 cup all-purpose flour use gluten-free if preferred
- 1/2 cup granulated sugar or adjust to taste
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsweetened plant milk soy, almond, or oat work well
- 1 tablespoon apple cider vinegar or lemon juice
- ¼ cup silken tofu
- 1/3 cup vegetable oil or melted vegan butter
Elaboración paso a paso
- In a small bowl, combine the plant milk with apple cider vinegar or lemon juice, stir, and set aside to create a vegan buttermilk.
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
- In a bowl, whisk the silken tofu until creamy; add the oil and sugar. Mix until everything is well integrated.
- Pour the wet ingredients into the dry ingredients. Add the milk with vinegar; stir until just combined, careful not to overmix.
- Pour the batter into the skillet or a greased 8-inch square baking pan.
- Bake for 20 to 25 minutes, or until the edges are golden brown and a toothpick inserted into the center of the cornbread comes out clean or with a few crumbs.
Notas
- Optional add-ins: 1/2 cup corn kernels (fresh or thawed from frozen), 1/4 cup chopped jalapeños, 1/2 cup shredded vegan cheese.
- How to store: Before storing, allow the cornbread to cool completely to avoid condensation, which can make it soggy. Wrap the cornbread in plastic wrap or aluminum foil. This helps to keep the moisture in and prevents it from drying out. Stored at room temperature, your cornbread will last for about 1 to 2 days.
- How to freeze: Cool the cornbread completely before freezing to maintain its texture. Wrap it securely in plastic wrap and aluminum foil or use a freezer bag to prevent freezer burn, and label it with the date. For convenience, slice it beforehand if you plan to thaw individual portions. When ready to enjoy, let it thaw at room temperature or reheat gently in the oven or microwave. Properly stored, frozen cornbread stays fresh for 2–3 months.
Nutrition
Serving: 1serving | Calories: 299kcal | Carbohydrates: 42g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 168mg | Potassium: 279mg | Fiber: 2g | Sugar: 16g | Vitamin A: 5IU | Calcium: 72mg | Iron: 1mg