Recipe by Flip Wibbly
"Great tasting, easy to make cornbread with no animal products."
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sweetened, plain soy milk
soft silken tofu
Best cornbread I have EVER made! I have struggled to find good-tasting vegan cornbread, and simply none live up to the expectation I have of its taste and texture. Until I tried this one, that is! This is perfect. The tofu gives it that fluffier consistency I was missing with my close second favourite that involves flax seed as an egg replacer. When I made this, I substituted honey for the sugar. I should also add I thought i worked best to make in muffin cups instead of in a square baking pan. I loved it and have made it more than once! Definitely a "keeper."
This was overall pretty good. Sometimes vegan recipe makeovers don't taste anything like the original (that's not always a bad thing), and while you could tell there was something different, you could also right away identify it as corn bread. My tasters gave it the thumbs up. My one comment is that it was really dense. It didn't have the sponginess and softness of cornbread--almost more dumpling-like, with a pretty doughy texture even when cooked through. That aside, it was still very tasty and enjoyed by many.
we made this with a slight variation- used equal parts lemon infused olive oil and coconut oil in place of veg oil. WAS DELICIOUS! We are making again today and adding some zest... makes a super nice lemony coffee cake ish thing.
I made this almost as instructed. It came out great. I always appreciate a good vegan swap. Unfortunately, I didn't have tofu. I figured the tofu was adding the binding, the moisture, that an egg would have added, so I substituted my favorite egg swap. I used a heaping tablespoon of ground flax seed, then added warm water until it made 1/4 cup. I stirred it then microwaved 18 seconds, then stirred it briskly. It thickened up to be like an egg or like pureed soft tofu so I went ahead with confidence. I made one other change. I added a small amount of whole kernel corn (canned, drained) -- about 1/4 to 1/3 cup. The bread was tasty. It was less fluffy than I prefer and had less cornmeal, I think, than I prefer. I will definitely make again (it is that good, and healthier for us) but next time will try a bit more corn meal and a bit less flour. Also I may try substituting some of the flour with whole wheat flour for health reasons.
This turned out great! Super simple and no one could tell that it wasn't traditional cornbread. I made it with rice milk, which is a little thinner and lighter than soy milk, so that may have helped with the consistency. I would definitely make these again. The only change I would make is possibly adding a bit more sugar, but that's just because I prefer sweeter corn bread.
This cornbread is fantastic! I needed a recipe that was dairy-free, but used an egg in place of the tofu, as I didn't need it to be vegan. Otherwise, no changes. I wasn't expecting much, since my usual cornbread is buttermilk-based... and I was very pleasantly surprised! This may have just replaced my regular recipe! It was the perfect in-between cornbread for me. Not as sweet and cakey as Northern-style cornbread, but not as dry and crumbly as Southern cornbread, and with a hint of sweetness that Southern cornbread doesn't have. Great texture, great flavor, just right on the amount of sugar - I can't say enough good things about it. A recipe that my dairy-allergic daughter AND other family members can all enjoy gets 5 stars from me for sure!
Delicious and so easy! I'll be making this a lot! Don't even need to tell anyone it's vegan. :o
Not only does this cornbread taste great, but it is super easy to make. The texture is dense and the favor is excellent. It doesn't taste like anything thing other than cornbread. The sweetness is just right and not overpowering. I used coconut sugar because I did not have Turbinado sugar on hand.
* Percent Daily Values are based on a 2,000 calorie diet.
Vegan Corn Bread
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 82
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