This Fluffy Cornbread Recipe is my absolute favorite! Moist and full of cozy corn flavors, it’s a great pairing for soup or stuffing. It’s made with pantry staple ingredients and ready in under an hour! Totally vegan.
How to Make Cornbread Moist
- Be sure to use a high enough ratio of liquid to dry ingredients. Cornmeal is very absorbent so it can take on a lot of milk and oil.
- Do not over bake your cornbread. This may seem obvious, but it’s important to keep an eye on your bread while it is baking so that it does not dry out in the oven. Many ovens are not fully calibrated to their exactly set temperature, so yours may run hotter or colder than mine. Begin checking for doneness around the 30 minute mark (and sooner if you make a half batch).
- Use medium grind cornmeal. This may be a personal preference, but whenever I use fine cornmeal the texture is never ideal (likely because it absorbs so much of the liquid in the blending process).
How to Make Fluffy Cornbread
- As this is a vegan recipe, we are not relying on eggs for lift in the bread. Instead, we use combination of baking powder (2 TBS) and vinegar will achieve the lift we’re looking for.
- Bake at a high temperature, about 400 degrees F. This will ensure our mixture begins rising immediately when added to the oven.
- Do not over mix your batter. Be sure to combine the dry and wet mixes until just integrated.
What can I do with leftover cornbread?
Cornbread can be easily frozen and reheated for later enjoyment. However, I like to use leftover cornbread in this Cranberry Cornbread Crisp, which also uses leftover cranberry sauce!
I will be using this particular recipe in place of croissants in this stuffing recipe.
I would also imagine that leftover cornbread makes for delicious croutons, specifically atop black bean soup!Print
This Fluffy Vegan Cornbread Recipe is my absolute favorite! Moist and full of cozy corn flavors, it’s a great pairing for soup or stuffing. It’s made with pantry staple ingredients and ready in under an hour! This recipe is easily halved***
- 2.5 cups all purpose flour
- 2 cups medium yellow cornmeal
- 1 cup granulated sugar (use 1.25 cups if you prefer a sweeter bread)
- 2 tsp sea salt
- 2 TBS baking powder
- 1 TBS apple cider or white vinegar
- 2/3 cups canola oil
- 2.5 cups unsweetened nondairy milk
- 1.5 cups corn kernels, fresh or frozen (optional)
- Preheat your oven to 400 degrees F and oil a 9×13 baking dish.*
- To a large bowl, combine flour, cornmeal, sugar, salt, and baking powder and mix to combine.
- In a small bowl, combine vinegar, canola oil, and almond milk. Pour wet mixture into dry and fold together until no dry spots remain. Carefully fold in corn kernels if using. Pour mixture into prepared pan and bake for 35-45 minutes, checking for doneness around the 30 minute mark. To test this, stick a small knife inside the center of the bread. If it comes out clear with no crumbs, the bread is done. Let cool completely (it will continue to firm up as it cools).
If making a half recipe, use an 8×8 square dish or a cast iron skillet instead instead.
Recipe inspired by Nora Cooks.
- Category: Side
- Method: Baking
- Cuisine: American
- Serving Size: 1 slice
- Calories: 213 calories
- Sugar: 10.7 g
- Sodium: 43 mg
- Fat: 8.2 g
- Saturated Fat: 0.7 g
- Unsaturated Fat: 7. 5g
- Trans Fat: 0 g
- Carbohydrates: 32.9 g
- Fiber: 1.6 g
- Protein: 2.9 g
- Cholesterol: 0 mg
Keywords: cornbread, corn, bread, side, stuffing, Thanksgiving