You might not have thought cornbread was life-changing…until now. This tender and chewy vegan cornbread tastes like the Jiffy Box, but 100 times tastier.
Did you know that cornbread can be change lifestyle? This vegan cornbread is the fluffiest, fluffiest and thickest recipe we’ve ever made with the best sweet and salty flavor. I’m not sure how Alex and I have lived without a cornbread recipe for so long. But here’s our new standard, brought to you through the magic of cornmeal and coconut oil. It’s all nostalgia for the sneaky licks of the Jiffy Corn Muffin Mix spoon, minus the processed part. It’s a short list of ingredients and 100% plant-based. So what are you waiting for? Here are all the secrets to never needing the Jiffy Box again…again.
Want a change? Try it in a cast iron skillet with skillet cornbread!
What Makes This the Best Vegan Cornbread?
About 100 years ago, my sister and I would take turns secretly taking bites out of the Jiffy Mixed Corn Bowl. I’m pretty sure she once made herself a bowl of dough to eat as a snack with no intention of cooking. There’s something about this dough: sweet, savory, oddly tangy from the baking soda, and a little bit salty. While Alex and I were trying out this vegan cornbread recipe, for old times sake, I slipped in some batter. It was ONLY like the nostalgic taste, but even better. When I saw my son Larson walking into town with a spatula, I knew we were on to something!
This recipe is very easy to make and almost impossible to fail. It’s a perfect vegan pastry to make with the kids or to make an easy side dish for your chili. Here’s what makes this vegan cornbread recipe the best ever:
- It is the optimal thickness (2 inches). Many cornbread recipes turn out too thin. Or they may ask for an 8″ square pan when most people we know use a 9″ pan. In a 9-inch pan, this vegan cornbread comes out about 2 inches thick: which is optimal according to all of our recipe testing.
- The texture ? Perfectly tender and moist. This recipe relies on coconut oil for texture and moisture, and almond milk. The sugar also plays a role in texture, giving it the right amount of tenderness but not being gummy like many liquid sweeteners.
- It’s tangy, with just the right amount of sweetness. Apple cider vinegar adds some spice: whipping it in almond milk simulates buttermilk. Then there’s just the right amount of sugary sweetness: it’s a little less than most recipes, but enough to be just the right amount. (You can reduce to ½ cup without affecting the recipe.)
what people say
We wanted to make sure this was the BEST vegan cornbread, so we sent it out to a bunch of recipe testers. Here’s what they had to say:
- “The cornbread was simple and delicious! It was sweet and tender and was the perfect balance with the salty and spicy chili I made. I would definitely do it again!” -Lisa
- “We really liked it and ate it with your sweet potato chili. I will definitely do it again. I loved how wet it was! -Camille
Tips for making vegan cornbread
Because this recipe is such an easy baking recipe, there aren’t too many tips to keep in mind. But here are a few things to note:
- You can use any type of cornmeal. We used medium ground yellow cornmeal which we recommend. The fine grind can also work, although we prefer the coarse texture of the medium grind. We also like to use yellow cornmeal over white just for color.
- Spread the coconut oil generously on the pan. One recipe tester had trouble getting the cornbread out of the pan, so we recommend brushing the pan liberally with coconut oil so it slides easily.
store leftovers
Another great thing about this vegan cornbread is that it stores well! On a cutting board at room temperature with a towel over it, it stays perfectly moist for 3 days. It also keeps well in a sealed container at room temperature for up to 5 days.
You can keep it in the fridge, but that makes it dry and it loses a lot of moisture. Therefore, storage at room temperature is recommended! You can also freeze cornbread for several months: be sure to thaw it at room temperature before serving.
How to serve vegan cornbread
One of the reasons we love this vegan cornbread is that it goes with almost anything! Soups, stews, casseroles, and chili (of course!) all taste better with cornbread. And you can always top it with maple syrup or strawberry jam. Here are some of our recipes that would go well with this cornbread:
This vegan cornbread recipe is…
Vegetarian, vegan, plant-based and dairy-free.
The description
You might not have thought cornbread was life-changing…until now. This tender and chewy vegan cornbread tastes like the Jiffy Box, but 100 times tastier.
- 1 ½ cups medium ground cornmeal (finely ground works too)
- 1 ½ cups all purpose flour
- 1 tbsp baking powder
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 2/3 cup Sugar
- 2 cups unsweetened soy or almond milk
- 1½ teaspoons Apple Cider Vinegar
- ½ cup refined coconut oil, melted
- Preheat oven to 375 degrees. Use coconut oil to generously grease a 9 x 9 inch pan.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, kosher salt, and sugar.
- Whisk together the almond milk and apple cider vinegar in a liquid measuring cup. Melt the coconut oil, then add the almond milk and coconut oil to the dry ingredients. Stir until just combined. Pour into the prepared pan.
- Bake until center is set and a toothpick comes out clean, about 30 minutes. Allow to cool completely in the pan, about 30 minutes. Then run a knife along the edges and turn over. Cut into 16 squares and serve. Store leftovers at room temperature for about 3 days, covered with a towel, or in an airtight container at room temperature for about 5 days.
- Category: Cooked
- Method: Cooked
- Kitchen: American
Keywords: Cornbread recipe, vegan cornbread, vegan cornbread recipe
