Fluffy Vegan Cornbread

Cornbread has long been a favorite of mine, and I have tried just about every type there is. My favorite though, is the sweeter Northern-style.

This is actually pretty strange, because my tastes usually trend more toward spicy and savory- versus sweet. I mean, I cannot stand sweet tea. And I used to trade my Easter and Halloween candy, for money from my brothers and friends. haha

BUT, when it comes to cornbread… I want my slices on the sweeter side (not Rock Candy sweet- just mildly), and I definitely want it fluffy and tender. This is my idea of perfect cornbread.

Vegan Swedish Meatballs are perfect with this cornbread

 

Ok, let’s get started. I want to go over the different ways you can alter this bread, so you can make it to your personal preference.

If you like your cornbread a little more dense in texture, like the one below, then you can omit the yogurt and substitute in the same amount of canned creamed corn. It actually reminds me a little bit of corn pudding, but firmer.

Oh, btw, that is vegan egg scramble. If you can get your hands on JUST Egg, then here’s a simple recipe to make the dish very realistic.

Melt some non-dairy butter in a skillet over medium heat. Sprinkle some black salt (this is the type I use) over the melted butter, and then pour in however much egg you want to make.

Scrape your spatula through the liquid. Continue scraping and folding, just like you would a non-vegan egg, until the eggs are cooked. They taste wonderful with the cornbread!

Note: The scramble is usually fluffier, but that was reheated leftovers from the day before.

I added shredded cheese, instead of creamed corn, to the cornbread above. (I have to admit I ❤️ the fluffy ones best.)

Cornbread with Espresso Chili YUM!

You can streamline or change the recipe around, but I found that using applesauce and oil works best. Non-dairy butter tastes great, but butter breads tend to dry out pretty quickly.

Using half oil and half butter is good too, but applesauce adds something special to the texture. (Don’t use all applesauce though, because then your cornbread will be spongy, versus fluffy light.)

I also found that using some vegan yogurt plus more milk are a perfect combination. The measurements I have listed are what I prefer. Half of each was a tiny bit heavier. My husband didn’t notice, but I did (as I’m so picky!! ha)

Vegan Dairy & Egg Substitutes

I used JUST Egg for this batch of cornbread, and it’s truly the most realistic vegan swap-out. Aquafaba is fantastic too, but it’s best to make it yourself. Canned is the most convenient, but make sure the can is BPA free. You’ll also need to make adjustments, depending on the sodium level. Here’s a good article on What is the Best Egg Substitute for Cornbread?

One of the main differences though, is going to occur with the cornmeal or corn flour you choose. I like Bob’s Red Mill Organic Corn Flour, instead of cornmeal. It still has some coarse corn bits to it, but your bread won’t be crumbly. That’s just my preference. Cornmeal is delicious too.

When I’m serving cornbread with less savory dishes, I tend to use half white corn flour and half yellow. That’s because white corn flour has much more of a subtle taste. That’s the blend I used in the slice above.

For sweeter cornbread, I like adding 1 teaspoon of vanilla extract. I will also sometimes fold in 1/2 cup of currants or dried cranberries, as my “add-in” option. It’s fun to try new combinations.

Whatever you choose to change, swap out, or add, I am sure it will be delicious. Enjoy!

(Update: I just made some Vegan Buttermilk Cornbread Pancakes that you have try.)