I’ve been meaning to fix my Vegan Cornbread blog. Because I decided that what I posted before is absolutely not the best vegan cornbread. It only took me 8,423 attempts to discover vegan cornbread perfection. So I wanted to share the perfection with all of you.
After all, it was important for you to also reap the benefit of my 8,423 attempts. Right?
You can go to the old post (now updated) if you want the total play-by-play again. Or just continue on for the new, improved cornbread pics. And the Cliff’s Notes version of the recipe.
I always add in chopped green chilis now. They really add to the flavor!
And I always use the food processor. Makes the whole mixing easy peasy.
I definitely always, always, always, always, always, always cook the flaxseed in water before adding to the batter. It’s just moister – and stays moist for more days when you do it that way. It’s so worth the extra step.
Pulse the dry ingredients just to mix them up and then add all the wet ingredients. Mmmmm good.
The batter in the preheated, oiled cast iron skillet. See the sizzle of the oil around the edges? I love the sizzle when you dump the batter in the skillet.
The finished cornbread. Yum.
Doesn’t that look moist and terrific? Wait…. how about up close.
Yum. Can’t you just tell how moist it is? It’s delicious, I tell ya! Just plain delicious. I want some right now. By the way – it’s great for breakfast with a little butter and honey. Double yum.
Yum yum yum yum yum. On this particular night we had homemade broccoli/potato soup on the side. With sweet potatoes. Most people would consider the cornbread the side dish. Not us. The soup was on the side. I think I had 4 pieces of cornbread.
Here’s the link to the printable recipe:
Vegan Cornbread printable recipe
And the older blog posting in case you just need more cornbread pics and a more detailed description of the process. Besides you absolutely need to read my updates there. All of them in red type so the changes are easy to find.
This cornbread is out of this world! I used a hand mixer…I think this is even better than “regular” cornbread! Thanks, Barb!
We have a Cowboy Breakfast at our workplace every year. And since I became Vegan, I would bring my own versions of “biscuits and gravy”. Last year, one of my coworkers wanted to jump on my “vegan” bandwagon” so I asked her to make vegan cornbread and gave her another recipe. It was pretty good. WELL, that CBoy breakfast is tomorrow, and I could not find that recipe from last year, so I found yours. I sent it to her. She “practiced” making the recipe last night, and today we got to taste it! I could have eaten the whole thing. She complained that it was not savory enough (she’s a salt and sugar addict !! LOL), but I told her that it was PERFECT! Even our 4 week vegan said it was delicious. So, three of us here at work just absolutely love it, and I am sure that tomorrow, when it’s shared with other co workers, they will be hitting this site as well. Thank you so much for your step by step pictures. Honestly, it’s the best vegan cornbread I’ve had. Now, I’m going to make some for my family this weekend.
First – thank you for a wonderful recipe. I’ve already made this numerous times to accompany chili, pasta, etc. and to snack on. I just wanted to say that I changed the flour to 1 C unbleached whole wheat and used honey instead of the agave (that’s what I had in the cupboard). I also bake it at 425° for 20 – 25 minutes in a greased glass pan. Not as good as the skillet method but it works. And the substitutions still give a nice, moist cornbread!
So glad that you are enjoying the cornbread, Ken! And thanks for the update on cooking in a regular pan also. I love a cast iron skillet for cornbread, but you have to use what you have. And I absolutely love how moist this recipe is. You have reminded me that I need to make some again!