Vegan baking can be tricky, and some baked goods are trickier than others. Vegan cornbread is a good example. Some ingredients are easy to replace, like milk — just use non-dairy milk instead. Simple! But eggs are an extra challenge with a recipe like this one. Eggs are our binder in baked goods like cornbread. The gluten in flour is another binder. Since we’re using less flour than we would in other baked good recipes (and replacing it with cornmeal, which isn’t a great binder), it can be a bit tricky getting our egg-free cornbread to hold together. This recipe took a bit of trial and error, but in the end it was finding just the right ratio of flour and cornmeal, along with a flax egg, that did it. It held together great and was delicious! I brought a batch of this vegan cornbread to a family dinner, sliced it up and snuck it into the bread basket without letting anyone know that it was egg-free and non-dairy or that I was the one who made it. A few minutes later everyone was going on about how awesome the cornbread was. They didn’t even know it was vegan. Score! So I think it’s safe to say that this is the best vegan cornbread ever. It’s crumbly, moist, tender, and just slightly sweet. And bonus: it’s super easy to make! The cornmeal we use for cornbread is made from dried, ground corn. It’s similar to grits or polenta, but finer. Here is an example of cornmeal that you could use for this recipe. Cornstarch (in some places known as corn flour), is just the starch (everything else is removed), so don’t use that. Make sure you’re using the right ingredient, otherwise the bread’s texture will be all wrong, or worse — it won’t turn out at all! Tip: Make sure your liquid ingredients are at room temperature. If your non-dairy milk and/or maple syrup have been in the fridge you may need to warm them up. Variations: You have options as to what kind of baking vessel to use for this one! I’m using a 9 x 9 inch baking pan. A 9 or 10 inch round cake pan or cast iron skillet will also work. Place the baking pan onto a cooling rack when it comes out of the oven. Let your vegan cornbread cool a bit before slicing and serving it. Your cornbread is now ready to serve! It’s awesome plain, but feel free to go crazy with the vegan butter and maple syrup if you’d like!
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