You’ll love this recipe because it’s delicious and perfect for holiday meals and cozy family dinners. Flavorwise, there’s no difference with regular cornbread. You can bake cornbread in the oven for minimal effort. It’s perfect for Thanksgiving and Christmas; you’ll love the soft, moist texture and bold corn flavor. The same batter can be used to make cornbread muffins, and leftovers can be used for cornbread stuffing. Vegan cornbread goes so well with anything Tex-Mex, such as vegetarian chili, lentil chili, sweet potato chili, sweet potato hash, and refried beans. But to be honest, you can have it with most of our easy soups (I personally recommend sweet potato and butternut squash soup) because it’s too comforting to resist. Its distinct corn flavor will remind you of corn tortillas, tamales, and arepas, all Native American recipes made from corn.
Cornmeal: Any will work. We tested P.A.N. Cornmeal, Bob’s Red Mill, or Goya. If you like a deep golden color, go for yellow cornmeal. All-purpose flour Sugar: You can use white or brown sugar. You can substitute maple syrup for sugar. Milk: We use almond milk. You can substitute any other milk for almond milk. Olive oil: You can substitute avocado oil, sunflower oil, canola oil, or melted vegan butter for olive oil. Baking powder Salt Add-ins: Add-ins are optional. We like to add corn kernels (canned or frozen) for more corn flavor and a nice texture. You can also add jalapeños, chopped pecans or walnuts, caramelized onions, chives, rosemary, or diced bell pepper.
Combine cornmeal, all-purpose flour, sugar, salt, and baking powder in a large mixing bowl. Pour in the milk and the olive oil and whisk until combined. Now, you can fold in the corn kernels or your favorite add-ins. Pour the batter into your prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out mostly dry. Tip: Depending on your oven, it can take up to 35 minutes. Let it cool down for at least 15 minutes before slicing it. We recommend cutting it into squares. It’s also delicious with anything Tex-Mex, with orange starchy vegetables, squashes, and soups. THANKSGIVING SPREAD: Vegetarian lasagna, stuffed butternut squash, sautéed green beans, mashed potatoes, Brussels sprout salad, cauliflower mashed potatoes, green bean salad, red cabbage slaw, mushroom wellington and gravy. TEX-MEX: vegetarian chili, sweet potato chili, lentil chili, pico de gallo, refried beans, black bean salad, and black bean soup. SOUPS: Butternut squash soup, sweet potato soup, carrot ginger soup, lentil soup, chickpea soup, and broccoli soup. Also, a common way of serving cornbread is with butter and honey. You can easily use non-dairy butter and maple syrup to keep it vegan. Delicious for a corny breakfast! SAVORY ADD-INS
Caramelized onions Corn kernels (fresh cut off a cob, canned, frozen) Jalapeños (diced) Bell peppers (diced) Scallions (thinly sliced) Creamed corn (it adds a ton of extra moisture) Pecans or walnuts (chopped) Taco seasoning, smoked paprika, cumin, and black pepper. Chives Rosemary
SWEET ADD-INS
Candied walnuts Apples (diced) Blueberries Pears (diced)
Room temp: Store it in a plastic bag for a week. Freezer: Cut it into single portions, transfer it to a freezer-friendly bag, and freeze for 3 months. Thaw: Defrost it at room temperature. Reheat it for a few seconds in the microwave to make it moist again.
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