Deliciously Moist Vegan Cornbread
Indulge in this Deliciously Moist Vegan Cornbread, a perfect blend of sweetness and texture that’s incredibly satisfying and undeniably delicious. Made with wholesome ingredients like whole wheat flour and fine cornmeal, this cornbread maintains its moisture without sacrificing flavor. Enhanced by the natural sweetness of maple syrup and the richness of canola oil, each bite melts in your mouth. Ideal as a side dish, snack, or breakfast, this cornbread is best enjoyed fresh but can be stored for up to two days. Whether served warm with a fresh vegan butter spread or paired with your favorite soups and stews, this recipe will quickly become a favorite among friends and family.
8
Servings
N/A
Calories
7
Ingredients
Ingredients
maple syrup
2/3 cup (pure, for sweetness)
canola oil
1/3 cup (for moisture)
plain soymilk
1 cup (non-dairy milk)
whole wheat flour
1 cup (for texture and nutrients)
fine cornmeal
1 cup (adds cornbread flavor)
baking powder
1 tablespoon (for leavening)
kosher salt
1 teaspoon (for flavor)
Instructions
1
Preheat your oven to 350°F (175°C) and lightly grease a 9x9 square pan or muffin tins for individual servings.
2
In a large mixing bowl, combine the maple syrup, canola oil, and plain soymilk, whisking until blended.
3
In another bowl, whisk together the whole wheat flour, fine cornmeal, baking powder, and kosher salt, ensuring there are no lumps.
4
Gradually pour the dry mixture into the wet mixture, stirring until just combined; do not overmix.
5
Pour the batter into the prepared greased pan or muffin tins, spreading evenly.
6
Bake in the preheated oven for 35 minutes for a square pan, or 25 minutes for mini loaves or muffins, until a toothpick inserted in the center comes out clean.
7
Allow to cool slightly before cutting. Serve warm and enjoy the deliciously moist texture!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is this cornbread recipe vegan?
Yes, this recipe is 100% vegan, using plant-based ingredients like soymilk and maple syrup instead of dairy or eggs.
How do I make the cornbread moist without eggs?
The combination of canola oil and maple syrup ensures a deliciously moist texture without the need for eggs.
What type of flour is best for this recipe?
This recipe uses whole wheat flour to provide a great texture and additional nutrients.
Can I use a different type of milk?
While the recipe specifies plain soymilk, other non-dairy milks can generally be substituted.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for the best results.
How long should I bake the cornbread in a square pan?
Bake in a 9x9 square pan for approximately 35 minutes.
Can I make muffins with this batter?
Yes, you can use muffin tins; the baking time should be reduced to about 25 minutes.
How many servings does this recipe provide?
This recipe yields 8 servings.
How should I store leftover cornbread?
Store leftovers for up to two days in an airtight container to maintain freshness.
Is this recipe high in sugar?
The recipe uses 2/3 cup of pure maple syrup as a natural sweetener.
What type of cornmeal should I use?
Fine cornmeal is recommended to achieve the classic cornbread flavor and texture.
How do I know when the cornbread is done?
The cornbread is done when a toothpick inserted into the center comes out clean.
Should I grease the pan?
Yes, lightly grease a 9x9 square pan or muffin tins before pouring in the batter.
Can I use this recipe for mini loaves?
Yes, mini loaves can be baked for approximately 25 minutes.
What should I serve with vegan cornbread?
It pairs perfectly with vegan butter, soups, stews, or can be eaten as a snack.
What is the purpose of baking powder in this recipe?
One tablespoon of baking powder is used as the leavening agent to help the cornbread rise.
Can I overmix the batter?
It is important to stir until just combined and avoid overmixing to maintain the best texture.
Is there salt in this recipe?
Yes, it includes 1 teaspoon of kosher salt to enhance the overall flavor.
Is this a quick bread?
Yes, it is categorized as a Quick Bread, meaning it doesn't require yeast to rise.
Does the recipe use oil?
Yes, it uses 1/3 cup of canola oil to ensure the cornbread is moist.
Can I serve this warm?
Yes, it is best enjoyed fresh and warm from the oven.
Is this recipe considered a comfort food?
Absolutely, it is tagged as a comfort food due to its satisfying texture and flavor.
Does the recipe contain honey?
No, it uses maple syrup instead of honey to keep the recipe strictly vegan.
What is the first step of the instructions?
The first step is to preheat your oven to 350°F and grease your baking pan.
Is the recipe easy to follow?
Yes, it is tagged as an easy recipe with simple mixing and baking steps.
What ingredients are whisked together first?
The wet ingredients (maple syrup, canola oil, and soymilk) are whisked together in a large bowl first.
Are there any lumps allowed in the dry mixture?
No, you should whisk the dry ingredients together until there are no lumps.
Should the cornbread cool before cutting?
Yes, allow it to cool slightly before cutting to help it hold its shape.
Is this a plant-based recipe?
Yes, all ingredients are plant-based.
How many ingredients are in this recipe?
There are exactly 7 wholesome ingredients in this cornbread recipe.