Moist Vegan Cornbread Delight
This Moist Vegan Cornbread Delight is the perfect addition to your family meals, especially for those with egg allergies! With its light, fluffy texture and slightly sweet flavor, it captures the essence of traditional cornbread without the use of any animal products. The secret to its moisture lies in the combination of rice or soy milk and a splash of vinegar, which together create a delightful rise and tenderness. Ideal for serving alongside soups, chili, or as a standalone snack, this recipe has become a staple in our home. Tear off a warm piece, slather it with vegan butter, and enjoy the comforting taste of homemade cornbread any time you wish.
9
Servings
N/A
Calories
10
Ingredients
Ingredients
cornmeal
1 cup (fine cornmeal)
flour
1 1/4 cups (all-purpose or whole wheat)
sugar
1/4 cup (granulated sugar)
baking powder
1 tablespoon (ensure it's fresh)
baking soda
1/2 teaspoon (for extra rise)
salt
1/2 teaspoon (to enhance flavor)
rice milk or soy milk
1 1/4 cups (unsweetened, for plant-based option)
olive oil or vegetable oil
1/2 cup (for moisture and flavor)
white vinegar
2 tablespoons (to react with baking soda)
corn syrup
1 tablespoon (to add sweetness and moisture)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Grease an 8-inch or 9-inch square baking pan thoroughly to prevent sticking.
3
In a large mixing bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt until well combined.
4
In a separate bowl, mix the wet ingredients: rice milk or soy milk, olive oil or vegetable oil, white vinegar, and corn syrup until blended.
5
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix, as this could result in dense cornbread.
6
Carefully pour the batter into the prepared baking pan and spread it evenly.
7
Bake in the preheated oven for approximately 20-25 minutes, or until the edges start to pull away from the sides of the pan and a wooden toothpick inserted into the center comes out clean.
8
Allow the cornbread to cool for a few minutes in the pan before slicing into squares and serving. Enjoy warm!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
Is the Moist Vegan Cornbread Delight suitable for people with egg allergies?
Yes, this recipe is specifically formulated to be egg-free, making it an ideal choice for those with egg allergies.
What makes this vegan cornbread so moist?
The secret to its moisture is the combination of rice or soy milk mixed with white vinegar, which acts like a vegan buttermilk, along with oil and corn syrup.
What type of milk can I use for this recipe?
You can use either rice milk or soy milk, preferably unsweetened, for this plant-based cornbread.
What kind of flour is best for this cornbread?
You can use 1 1/4 cups of either all-purpose flour or whole wheat flour depending on your preference.
What is the recommended oven temperature?
The oven should be preheated to 375°F (190°C) before baking.
What size baking pan should I use?
An 8-inch or 9-inch square baking pan is recommended for this recipe.
How long does the cornbread need to bake?
It typically takes approximately 20-25 minutes to bake until the edges pull away and a toothpick comes out clean.
Why is vinegar added to the recipe?
White vinegar is added to react with the baking soda, which helps the cornbread rise and creates a tender texture.
Can I overmix the batter?
No, you should gently stir the ingredients until just combined. Overmixing can result in a dense and tough cornbread.
How many servings does this recipe provide?
This recipe yields approximately 9 servings when sliced into squares.
Is this cornbread sweet?
Yes, it has a slightly sweet flavor profile due to the addition of granulated sugar and a tablespoon of corn syrup.
What type of cornmeal should I use?
The recipe calls for 1 cup of fine cornmeal.
Should I grease the baking pan?
Yes, you should grease the pan thoroughly to prevent the cornbread from sticking.
What is the purpose of corn syrup in this recipe?
Corn syrup adds a touch of sweetness and helps retain moisture in the finished bread.
Can I use olive oil?
Yes, you can use 1/2 cup of olive oil or vegetable oil for moisture and flavor.
What are the dry ingredients in this recipe?
The dry ingredients include cornmeal, flour, sugar, baking powder, baking soda, and salt.
What are the wet ingredients in this recipe?
The wet ingredients consist of rice or soy milk, olive or vegetable oil, white vinegar, and corn syrup.
How do I know when the cornbread is done?
It is done when the edges start to pull away from the sides of the pan and a wooden toothpick inserted into the center comes out clean.
Should I serve the cornbread immediately?
It is best to allow the cornbread to cool for a few minutes in the pan before slicing and serving it warm.
What can I serve with this cornbread?
It is perfect alongside soups, chili, or served as a standalone snack with vegan butter.
Is this recipe considered dairy-free?
Yes, because it uses plant-based milk and oil instead of butter, it is entirely dairy-free.
How much baking powder is required?
The recipe requires 1 tablespoon of fresh baking powder.
How much baking soda is required?
The recipe calls for 1/2 teaspoon of baking soda to help with the extra rise.
What category of bread does this fall into?
This is categorized as a Quick Bread because it does not require yeast or rising time before baking.
Is this a southern-style recipe?
Yes, it is inspired by southern cuisine and is considered a comfort food staple.
How much sugar is in the recipe?
The recipe uses 1/4 cup of granulated sugar.
Can I use whole wheat flour instead of all-purpose?
Yes, the recipe allows for either all-purpose or whole wheat flour.
What is the role of salt in this recipe?
Salt is used to enhance the overall flavor of the cornbread.
How much oil is needed?
You will need 1/2 cup of olive oil or vegetable oil.
Is this an easy recipe for beginners?
Yes, it is tagged as an easy recipe and follows a simple 'mix dry, mix wet, combine' process.