Vegan Cornbread Recipe With Almond Milk

Last Updated on September 11, 2021 by Guillermina

I don’t know about you, but when I think about winter, I automatically think about making a comforting pot of soup. If you have some extra time on your hands, skip the crackers or the box bread mix. Next time you’re making vegan chili, this vegan cornbread recipe with almond milk will complete your meal.

This dairy-free cornbread recipe is easy, requires basic equipment, and is worth the time to make delicious, homemade vegan cornbread. In order to get this recipe just right, there are a few vegan baking modifications to consider. In the recipe tips, I’ll walk you through these adjustments to help make vegan baking easier.

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What Is Cornbread?

Cornbread has been around for centuries and was once considered a staple food in America. Using cornmeal in bread making originated from the Native Americans and was eventually adapted by English settlers to become what we know as cornbread today. Cornbread is now a popular food in American households, often associated with Southern foods.

Cornbread has a fluffy, sponge-like texture and can be made into a loaf or muffins. There are many variations of cornbread recipes, depending on the region the recipe was from. Traditional cornbread recipes are not vegan because they usually contain egg, butter, and/or milk.

Vegan Cornbread Recipe With Almond Milk

Ingredients

• Olive oil
• 1 flax egg ( 1tbsp ground flaxseed + 3 tbsp water)
• 1 c plain, unsweetened almond milk
• 1 tsp lemon juice
• 1 c yellow cornmeal (fine or medium)
• ¾ cup all-purpose flour
• ½ tsp baking soda
• 1 tbsp baking powder
• 1/3 c organic cane sugar
• ½ tsp sea salt
• ¼ c vegan butter (melted)

Equipment

• 8×8 baking pan
• Measuring cups
• Mixing bowls
• Whisk
• Spoon

Instructions

Step 1. Preheat oven.

Preheat oven to 400 °F / 204 °C. Grease the baking pan with olive oil to prevent sticking.

Step 2. Prepare flax egg.

Combine the ground flaxseed and water into a small bowl. Set aside and let it sit for at least 5 minutes before use.

Step 3. Prepare the buttermilk substitute.

Mix almond milk and lemon juice in a separate bowl. Set aside.

Step 4. Combine dry ingredients.

In a large mixing bowl, mix together the all-purpose flour, cornmeal, baking powder, baking soda, organic cane sugar, and salt.

Step 5. Whisk in wet ingredients.

Add the almond milk mixture, vegan butter, and flax egg to the dry ingredients and combine until just mixed. Be careful to not over mix, or the cornbread will form a peak during baking. Transfer batter into greased baking pan.

Step 6. Bake.

Place the cornbread in the center rack of the oven and bake for 20-25 minutes. Check the center of the loaf with a toothpick; when the toothpick comes out clean, it is done. Allow the cornbread to cool in the pan for at least 10 minutes before cutting into the loaf.

The outside of the loaf should be lightly crisp and darker in color than the interior. The inside should be spongy and somewhat moist.

Storage

Transfer cornbread into a sealed container or cover the baking pan with beeswax wrap. Keep fresh cornbread for 3-5 days on the counter or one week in the refrigerator. Leftover cornbread can be frozen for 3 months. Thaw in the refrigerator or on the counter for a few hours before enjoying.

Vegan Baking Tips for Corn Bread

There is definitely a learning curve when it comes to vegan baking. Knowing which ingredients to substitute and why it matters is part of the fun in vegan baking. Let’s break down the recipe!

Vegan Buttermilk

Sadly, buttermilk is one of those vegan ingredients that are hard to replace in non-vegan recipes. Buttermilk provides a unique flavor and acids that help with leavening during baking. There are quite a few ways to substitute the function of buttermilk that requires a mixing a plant-based milk and an acid.

There are many plant-based milks to choose from when making a vegan buttermilk, such as coconut, rice, oat, soy, and almond milk. For this dairy free cornbread recipe, we are using almond milk. Almond milk has a thinner, more watery consistency compared to cow’s milk. It is also much lower in calories, protein, and fat.

Almond milk can be purchased sweetened or unsweetened in a variety of flavors. Unsweetened almond milk has a more neutral flavor compared to other plant-based milks. Plain, unsweetened almond milk will be preferred for cornbread because it is suitable for both savory and sweet dishes.

Lemon juice is the acid used in this recipe. However, some people prefer to use apple cider vinegar instead. The overall result should be similar regardless of which option you choose.

Butter

There are many vegan butters to choose from, such as Earth Balance, I Can’t Believe It’s Not Butter, Good & Gather, and Miyoko’s. For baking cornbread, vegan margarine may be used instead if needed.

Eggs

Eggs are tricky to replace when baking because they play many roles. They work as a binder to blend ingredients together, provide protein for structure, and as a thickener. While there are not any exact replacements for eggs, there are a few vegan-friendly alternatives that can provide similar functions in a recipe.

One of the most well-known vegan egg substitutes for binding is by using flaxseed, sometimes referred to as a flax egg. Chia seeds can also be used if flaxseed is not available. This may make the end product a chewier texture than if using a regular egg, but it should not change the overall flavor.

Sugar

Cornbread recipes can be sweet or savory, depending on how much sugar is added. This recipe uses less sugar than other recipes, making its flavor profile on the savory side. If you prefer a sweeter cornbread, feel free to add more sugar.

Conclusion

This vegan cornbread recipe with almond milk makes a perfect pair to any savory dish. Did you try this recipe? Let us know what you think in the comments!

Read more about Vegan Chicken-less Soup For Colds