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Home » Holiday » Vegan Thanksgiving Recipes » Vegan Cornbread

Vegan Cornbread

November 8, 20211 Comment

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Vegan Cornbread ~ Lightly crisp on the outside, tender and fluffy on the inside, and so easy to make! Serve with chili or as a base for cornbread dressing! via @thiswifecooks

Vegan Cornbread ~

You’re going to love this savory cornbread!

It’s lightly crisp on the outside, tender and fluffy on the inside, and so easy to make!

Vegan Cornbread ~ Lightly crisp on the outside, tender and fluffy on the inside, and so easy to make! Serve with chili or as a base for cornbread dressing!

Serve with a big bowl of chili or use as a base for cornbread dressing at Thanksgiving!

Ingredients for Vegan Cornbread

  • Nonstick cooking spray
  • 1 cup oat milk
  • 1 tablespoon lemon juice
  • 1/2 cup vegan mayonnaise
  • 5 tablespoons vegan butter, melted
  • 3/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

How to Make Vegan Cornbread

STEP ONE: Preheat the oven to 425°F. Spray an 8×8-inch baking pan with non-stick cooking spray.

STEP TWO: In a small bowl or measuring cup, combine the milk and lemon juice. Set aside for 5 minutes.

STEP THREE: In a large bowl, whisk together the mayonnaise, milk mixture, and melted butter.

STEP FOUR: In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.

STEP FIVE: Add the cornmeal-flour mixture to the mayonnaise-milk mixture, whisking just until combined. Let the batter rest for 10 minutes, allowing the cornbread to absorb some of the moisture.

STEP SIX: Pour the batter into the prepared pan. Bake for 18 minutes, until a toothpick inserted in the center comes out clean. Cool for about 10 minutes then cut into squares and serve.

Vegan Cornbread ~ Lightly crisp on the outside, tender and fluffy on the inside, and so easy to make! Serve with chili or as a base for cornbread dressing!

Tips for Success

Don’t overmix the batter!

  • The key to getting a nice rise in the cornbread is resisting the urge to get overly zealous with the stirring. You only want to stir the batter ‘just until combined’ and a few times around the bowl is generally sufficient. Cutting out unnecessary stirring ensures that your bread will come out nice and fluffy every time!

Let the batter rest!

  • Taking a 15 minute break to let the batter sit gives the cornmeal a chance to absorb some moisture before heading into the oven for baking.

Chili Recipes You’ll Love!

  • Pumpkin Chorizo Chili
  • White Bean Quinoa Chili
  • Beefy Black Bean Vegan Chili
  • Chipotle Spiced Black Bean Vegan Chili
  • Three Bean BBQ Chili

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Vegan Cornbread ~ Lightly crisp on the outside, tender and fluffy on the inside, and so easy to make! Serve with chili or as a base for cornbread dressing!
Vegan Cornbread ~ Lightly crisp on the outside, tender and fluffy on the inside, and so easy to make! Serve with chili or as a base for cornbread dressing!

Vegan Cornbread

Lightly crisp on the outside, tender and fluffy on the inside, and so easy to make! Serve with chili or as a base for cornbread dressing!
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: Christmas, dairy free, make-ahead, Thanksgiving, vegan, vegetarian
Prep Time: 5 minutes
Cook Time: 20 minutes
Resting Time: 20 minutes
Total Time: 45 minutes
Servings: 12
Calories: 172kcal
Author: Holly Gray
Prevent your screen from going dark

Ingredients

  • Nonstick cooking spray
  • 1 cup oat milk
  • 1 tablespoon lemon juice
  • 1/2 cup vegan mayonnaise
  • 5 tablespoons vegan butter melted
  • 3/4 cup cornmeal
  • 3/4 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 425°F. Spray an 8×8-inch baking pan with non-stick cooking spray.
  • In a small bowl or measuring cup, combine the milk and lemon juice. Set aside for 5 minutes.
  • In a large bowl, whisk together the mayonnaise, milk mixture, and melted butter.
  • In a medium bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  • Add the cornmeal-flour mixture to the mayonnaise-milk mixture, whisking just until combined. Let the batter rest for 10 minutes, allowing the cornbread to absorb some of the moisture.
  • Pour the batter into the prepared pan. Bake for 18 minutes, until a toothpick inserted in the center comes out clean. Cool for about 10 minutes then cut into squares and serve.

Nutrition

Calories: 172kcal | Carbohydrates: 16g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 296mg | Potassium: 53mg | Fiber: 1g | Sugar: 2g | Vitamin A: 264IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 1mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!
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Filed Under: Bread, Side Dishes, Vegan, Vegan Thanksgiving Recipes, Vegetarian Tagged With: bread, dairy-free, make-ahead, Thanksgiving, vegan, vegetarian

about holly

ABOUT HOLLY

Hi, I'm Holly! Welcome to my little corner of the Internet. I am passionate about food and love to share creative and flavorful recipes the whole family will love! Read more...

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Comments

  1. Kayla DiMaggio

    November 9, 2021 at 2:55 pm

    5 stars
    Loving this vegan cornbread recipe! We made it with chili tonight but I am also going to make it again for Thanksgiving!

    Reply

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Holly Gray - vegan food blogger - thiswifecooks.com

Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

Here, you will find everything from quick and easy dinners to comfort food classics and holiday favorites.

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