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