Perfect Vegan Cornbread

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Cubes of Perfect Vegan Cornbread on a cutting board

Perfect Vegan Cornbread

Easy-to-make, fluffy, perfectly sweet vegan cornbread made with 10 ingredients. The perfect comforting side to soups and chilis, or to bake into croutons for salads or stuffing.
Author Minimalist Baker
Print
Cutting board with cubes of Vegan Cornbread
4.868.votes
Prep Time 10分钟
Cook Time 32分钟
Total Time 42分钟
Servings 9(切片)
Course Side
Cuisine Native American-Inspired, Southern-Inspired, Vegan
Freezer Friendly 1 month
Does it keep? 2 Days

Ingredients

  • 1 1/2batchesflax egg(1 1/2 Tbsp flaxseed meal + 4 Tbsp water as original recipe is written)
  • 3/4cupsunsweetened plain almond milk(plus 1 Tbsp as original recipe is written // adjust if altering batch size)
  • 1tsplemon juice or apple cider vinegar
  • 1/2tspbaking soda
  • 1/3cupvegan butter, melted(I like Earth Balance)*
  • 1/2cuporganic cane sugar or granulated sugar
  • 2Tbspunsweetened applesauce
  • 1/2tspsea salt
  • 3/4cupsfine yellow cornmeal(plus 1 Tbsp as original recipe is written // adjust if altering batch size)
  • 3/4cupsunbleached all-purpose flour*(plus 1 Tbsp as original recipe is written // adjust if altering batch size)

Instructions

  • Preheat oven to 350 degrees F (176 C) and grease an8×8英寸烤盘(adjust number/size of baking dish if altering batch size).
  • 准备亚麻蛋在一个小bowl and let set for a few minutes to achieve an “eggy” texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
  • To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
  • Next add salt, cornmeal, flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That’s what you’re going for.
  • Add batter to prepared dishes and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.
  • Let rest in the cooking dish for a few minutes before serving. I highly recommend serving these with just a touch of non-dairy butter and maple syrup or honey if not vegan.
  • Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer. These would go excellent with my1罐红扁豆辣椒.

笔记

*Nutrition information is a rough estimate calculated without additional toppings.
*Note: you can learn about the origins of cornbread这里.
*Recipe heavily adapted/expanded from myVegan Cornbread for 2.

Nutrition (1 of9servings)

服务:1slices 卡路里:200 Carbohydrates:30.6g Protein:2.6g Fat:7.9g Saturated Fat:4.4g Trans Fat:0g 胆固醇:0mg Sodium:246mg Fiber:1.6g Sugar:11.6g

Reader Interactions

Comments

  1. Ardrasays

    我有很多次。这是唯一的玉米bread recipes I have used. I e added jalapeño and corn a few times as well. Delicious. This time I had a mini me come through and eat the last of the applesauce so I had to make
    It with out. And it was still good. Thanks again Dana.

  2. Bethanysays

    这是我用来转移话题的玉米面包食谱。我共享的智慧h my parents and now it’s the only recipe either of us uses when we want cornbread! We have made it SO MANY TIMES and it is consistently a struggle not to eat the whole pan in one sitting. Thank you for sharing this recipe!!!

  3. Lenasays

    这是我最喜欢的玉米面包!我以前写过它,这很棒。我还偶尔适应了食谱。如果它对他人有帮助,这些是我成功制作的适应/替换:

    -sub medium cornmeal or polenta for fine milled cornmeal (changes texture of finished bread a little bit)
    -sub pumpkin puree for applesauce
    -sub oil and pumpkin puree for vegan butter (2 tbsp oil * 4 tbsp pumpkin puree)
    -sub soy milk for almond milk
    -sub whole wheat flour for AP flour (add 1-2 tbsp plant milk to compensate)

    Thank you for this recipe, Minimalist Baker! It’s a keeper!

      • Kyle Paistsays

        最佳素食玉米面包(纠正 - 最好的玉米时期)食谱我制作了!我换了大约一半的糖,德赢沙巴体育蜂蜜,它补充了味道超薄。亚麻籽纹理留在我的烈性,这令人惊讶的美味类似于多人面包!惊人的东西

  4. Chyenasays

    Best cornbread! I have made this so many times and always sub milk with whatever plant milk I have at the time. Use polenta instead of corn meal as can’t find that in Australia. Also use mix of coconut flour and buckwheat to make it gluten free! Use half of sugar and all good!

  5. Heathersays

    我已经做了这么多素食玉米面包食谱,并一直很失望。这是最好的!这将是我的生命的Go-Recipe。谢谢你的食谱!

  6. Jessiesays

    我做的as muffins! and it was great! I didn’t have cornmeal so I pulsed some grits in the food processor — cornbread turned out a little crunchy but still great. FYI: makes 8 muffins at 1/2c for each, baked for 25-28 minutes.

  7. Olivia Powerssays

    This is a lovely corn CAKE. If you put sugar in it, is NOT cornbread.
    Y’all must all live up North.

    • Shelley Freeman.says

      像一个南方人说话!每个地区都有其历史和偏好,但我同意 - 没有糖 - 但是,食谱也是最好的,我的非素食主义者也喜欢它。很高兴看到评论......谢谢你,很短的贝克为这么多完美的食谱。你做作业并显示!

  8. Nathaliesays

    So delicious! Made with sweetened oat milk so I cut the sugar to a scant 1/4 cup. Baked in an 11” pie dish for 28 mins since I don’t have an 8×8 pan. I also used 1/2 cup all purpose whole wheat + 1/4 cup AP white, so seems this is a pretty flexible recipe ? thanks guys!

  9. Nicolesays

    First time making this recipe – phenomenal! My husband even said it’s better than the traditional version. Will definitely be making again. Thanks for sharing!

  10. Noellesays

    I have made this twice and it was the bomb with all my friends who aren’t GF or vegan. I used cocnut sugar Always a third of the amount of regular sugar) and I put a can of corn and some jalapenos and it was fantastic. Hated to share it! LOL

  11. Deborah Reevessays

    Like others, I reduced the sugar by quite a lot (1/8 of a cup) and it turned out great – tender and fluffy, not too heavy or cake-y. My go-to cornbread from now on for sure :)

  12. Holly Terrysays

    First off let me start by saying this cornbread is AMAZING!! I do have an issue though, it always comes out spotted with chunks of uncooked flour. What am I doing wrong here? Thank you!

  13. Ericasays

    Oh my cornbread! This was soooooooo good! No other cornbread will ever stack up to this deliciousness. I did half the sugar but otherwise followed the recipe exactly. Thank you!!!

    • Susun Slatkysays

      Aside from making it less sweet (which is my preference to), did you feel that using half the amount of sugar affected the final product in anyway?

      • Erica Largesays

        I don’t think it took away from the final product. It still had great texture and taste and also cooked through just fine. Since I did not try making a batch with the full amount of sugar, I can’t compare in that way, but I would definitely make this again the same way.

  14. Brianne.says

    I’m a newly converted vegan, and this cornbread is fantastic- you can hardly tell it’s vegan! It’s moist and fluffy and not overly sweet. I mixed maple syrup with some softened earth balance and it made it even more delicious.

      • Torisays

        Does the same go for all the other ingredients with the parenthesis after? I just got confused reading plus one, as original recipe is written.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Bakersays

          Hi Tori, yes! The “as original recipe is written” is to notify those who are altering the batch size (2x, 3x, etc.) that they will need to add 2 Tbsp, 3 Tbsp extra. Hope that is more clear!

  15. 莎拉B.eauchampsays

    This is delicious! I had to make another batch because the first one disappeared before I could bring it to my meeting.

  16. Kristen Mashburnsays

    The non vegans didn’t even know it was vegan. Everyone loved it. I subbed oat milk because that’s what I had and it was totally fine!

  17. Athenasays

    Finally made this to put on top of the Super Thickness Three Bean Chili. I had 7 mini muffins from the left over batter and I Can’t stop eating them!

  18. Lesliesays

    这很美味!我还剪了糖,只需1/4杯,这适合我的目的。我没有任何苹果酱,所以我用橄榄油代替。这很好。在我将小苏打添加到液体成分后,我理解逻辑 - 它与醋做出反应并开始泡沫,可能在烘烤过程中帮助面包稍微升起。

    I was trying to recreate a non-vegan blueberry cornbread from a local restaurant, so I added about 1 cup of blueberries to the wet batter. Turned out amazing!

  19. Barbara Glasersays

    I love this recipe! My vegan daughter showed it to me and I make it whenever I want cornbread. I use soymilk instead of almond because of an allergy. Just a note — it never says when to add the baking soda, so one time I forgot. Thank you!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Bakersays

      Hi Barbara, so glad to hear you are enjoying this recipe! The baking soda is added in the first step rather than in the dry ingredients as you may be used to in other recipes, so that might be why it seems to be hiding. Happy cooking xo

  20. 南希says

    This is ahhh-mazing!! I used aquafaba for the “egg” as I didn’t have flax meal and it worked out perfectly. Honestly the best tasting cornbread I have ever had. Having it with the one pot red lentil chili tonight. Thanks for sharing all of these amazing recipes Dana. I’ve been following you and using many of your recipes for a few years now and am one of your biggest fans. I am purchasing one of your cookbooks NOW. I do better with a hard copy in front of me, I’m a little old school that way ;) xo.

  21. 安妮says

    Tried this on a whim and it turned out so well. It’s light and buttery with the perfect amount of “corn-ness”. Next time I think I’ll use less sugar as it was a bit too sweet for me, but that’s personal preference hey ?

  22. Kelli Hsays

    This is the best cornbread I’ve ever had. I made it for two different families this week and they couldn’t believe it’s vegan. It’s just SO good.

  23. Paula Bolen.says

    我做的today I swapped out the all purpose flour with whole wheat and swapped out the butter with date paste and the sugar with monkfruit it turned out so good

  24. CGsays

    Every time we have legumes, my husband makes cornbread from his grandmother’s recipe – heavy on the eggs, butter and buttermilk. This is by far the best alternative I’ve tried. It bakes consistently and has an excellent flavor!

  25. Pam Cunysays

    Loved it! Made in muffin form, and they are so light & moist! Perfect amount of sweet for me. Thanks! Will make these again for sure…

  26. Charlottesays

    Made this recipe tonight tonight to pair with your 1 pot red lentil chilli.
    I made as muffins and they worked great.
    The only applesauce I had was an unsweetened raspberry apple sauce snack cup- so I used it. They are a little on the sweet side, but other wise a great texture and very easy to make.

    谢谢!

  27. renee.says

    This recipe came out perfect!!! I don’t think I will ever make a different cornbread recipe after finding this. Also, tip for making these as individual cornbread muffins: spray down a muffin/cupcake tin with cooking oil spray and cook for only 16-18 minutes (I discovered this accidentally when I didn’t have a baking pan and the cornbread sides were just getting crispy on the edges at 18 minutes in the muffin tin) . The muffins popped right out with a simple nudge of a spoon and they are the perfect balance between solid and fluffy, mealy and just a little sweet.

  28. TMsays

    I have made this twice now and both times it has come out dense and doughy in the middle. The flavor was great but texture way off. I have cubed it and tried to bake the cubes but they just turn into doughy hockey pucks. It was fine because I used it for stuffing, but I wonder whether others have had this issue and what the solution might be?

  29. Dr. Jsays

    我做的last night and it turned out quite good: light, moist, and a nice corn-y flavor. Since I was making this to use later this week for Thanksgiving dressing, I omitted the sugar. I also substituted olive oil for the vegan butter because I have to eliminate saturated fats from my diet (doctor’s orders), but otherwise everything else was as called for. Definitely will make again.

  30. 莎拉B.says

    这很美味!I used soy milk instead of almond milk. I didn’t have applesauce, so I added 1 tablespoon of canola oil, as another reviewer had recommended. I cut the sugar down a bit, as here in the South we like our cornbread more on the savory side. It only took about 28 min to bake and was very tasty- will definitely make this again! The two of us nearly took down the whole batch (1x the recipe) so I might double it the next time I make this. Thanks for the great recipe!

  31. Tarasays

    Hello! I’m allergic to almonds. Would this work with coconut milk? I imagine I’d have to tinker with it because of the higher fat content? Also allergic to cashews. Any other non-nut milks Incould make this with, or advice for coconut milk?

  32. Emmasays

    So delicious! I made the recipe with coconut sugar (not cane sugar) and sunflower oil (not vegan butter) and it was perfect! This will definitely be in the regular rotation with soup/stews this fall and winter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Bakersays

      Hi! We haven’t tried aquafaba in this recipe, but its worth a shot! Another reader used 2T whisked aquafaba and had success!

  33. Nicolesays

    我喜欢这道菜的博客。所有的食谱是excellent. For this recipe, I didn’t use the applesauce and I substituted the baking powder for 1 tbsp baking soda , I reduce the sugar to 1/4 cup, used coconut milk instead of almond. Perfect buttery cornbread muffins with the right amount of sweetness.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Bakersays

      Hi Jeff! Hmm.. It doesn’t get super puffy but does rise. Did you by chance leave our or use expired leavening agents?

  34. 梅丽莎says

    I made these last night and the flavor is great! However, the inside is very mushy. I cooked them for over 40 minutes and even raised the temperature (from 350 to 375) midway through when it didn’t look like they were baking. Are they supposed to be soft and almost uncooked in the middle, or should I have left them in longer? What’s the texture supposed to be like? I’m not sure if I’m just used to really dry cornbread and if it’s the contrast between these and what I’m used to that’s throwing me off or if I should’ve done something differently.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Bakersays

      我们没有试过,不能肯定地说,但我不确定它会努力工作,因为玉米面粉没有麸质,所以这将是非常平坦和密集的。

  35. Diya Gangulysays

    Okay so only just realising that the flax egg mixture is a separate one from the almond milk one. I combined them all together :( will this affect my baking?

  36. Karen Haworthsays

    This is great! It has the perfect texture. The only thing I changed was the sugar. I only added half the sugar as I wanted a less sweet version. I doubled the recipe and baked in a 9 x 12 pan. Cooking time did not change. Thanks so much for being my go to for recipes!

  37. Carolsays

    I omitted the Vegan butter and increased the applesauce to 1/2 cup. I also used parchment paper instead of oiling the pan. It was delicious. We don’t like sweetened cornbread so only used 1 teaspoon. We like this recipe very much and will make it again often.

      • Carolsays

        Obviously I meant a teaspoon of sugar is what I used. This cornbread is the only recipe that we use now. It is delicious. Thank you for caring and sharing.

  38. Jackysays

    这出现了惊人!就像我喜欢它一样超级潮湿和甜蜜。绝对是我的新进入玉米面包食谱。我确实使用了一些替代品使用我的手头:对于玉米丸,我用了箭头头米有机蓝玉米麦片,我切换了黄油和苹果酱的量,使其有点脂肪。我出了黄油所以我用了2汤匙葡萄籽油和1/3 c苹果酱,我把它放在铸铁锅中,我用烤箱预热。我用柠檬汁蜷缩新鲜制成的杏仁牛奶。否则我遵循了指示。

  39. Amysays

    YUM! Made this last night, and I felt like I just had to pop on here to leave a quick comment about how much I like it. This corn bread has just the right amount of sweetness & yummy texture to make it worth the effort of whipping it up. :) If you’re on the fence, I ~highly~ reccomend making it – I don’t think you’ll be disappointed! Thanks Dana!

  40. Catherine Caseysays

    So good!! I didn’t have any applesauce so I left that out and I added 1 chopped jalapeño to the batter. Made it tonight and it went perfectly with our red beans over steamed broccoli – Delish!!

  41. Kathy Rogerssays

    I love this recipe! I made it twice during the holidays as a base for cornbread dressing and just made it tonight to go with chili. Made it EXACTLY as written and it was fantastic! Thanks, Dana! Happy New Year!

  42. Amysays

    Hi there! This recipe looks fantastic, but I try to avoid cooking/baking with butter and oils, so I’m wondering if it would be possible to substitute full-fat coconut milk instead? Thank you so much!

    – Amy :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Bakersays

      嗨艾米!不确定我们还没有尝试过,如果你给它去,让我们知道它是怎么回事!

  43. Laurensays

    这个玉米面包是我的饭的击中,即使我用几种方式搞砸了它。它出现了完美和美味!我用椰子糖,我所拥有的一切,还有一点短。哎呀,在添加所有湿成分之前,我在玉米丸和面粉中混合。最后,在实现我忘记小苏打之前,我把它放在热烤箱里3分钟。我把它拿出来,在小苏打中混合,它仍然在30分钟内完美煮熟!也许我很幸运,或许这是我最喜欢的傻瓜烘焙食谱!

  44. Sarahsays

    它说准备'烹饪餐盘',如果我要在扁平的铁煎锅中烤这一点,你推荐多少尺寸?我应该将配方加倍为12英寸煎锅吗?

  45. Darby M Bundysays

    谢谢您的超级轻松令人印象深刻的玉米面包配方!

    Went really good with a vegan stew we made today for family who are not necessarily plant-based, and got lots of compliments! Thanks for making food everyone always enjoys.

  46. Alliesays

    我今天做了这些家庭素食主义者和非对他们疯狂的疯狂没有得到一张照片,我也让他们进入松饼,但这么伟大的食谱谢谢!!xoxo.

  47. Merrysays

    A very awesome recipe…made it with about half the sugar (because I prefer less sweet, like many of the earlier remarks, noted here), but,stayed with the other recommended ingredients and quantities. Turned out just great! It has a little less “cornbread” color than some of the mixes I’ve used in the past, but that’s not necessarily a bad thing!

  48. Julie Morrisonsays

    Fabulous!! And thanks for egg substitute recipe.

    2 mistakes I made = 1 didn’t have “fine” cornmeal so will grind first next time;
    and I used coconut sugar which made the cornbread too dark.

    我确实使用了鹰嘴豆面粉(见其他评论 - !),它的工作很棒!

  49. Eireannsays

    我内心的孩子在这个食谱上做了快乐的舞蹈。我尝试过这么多素食玉米面包食谱,他们永远不会拒绝。太干了,太平淡无奇,太咸,不够甜蜜......我几乎放弃了。但我在我的杂货店找到了当地地面玉米玛,并认为我有另一个去寻找另一个尝试的食谱。我避开了这个,因为我们避免因过敏而避免亚麻,但我想我可以尝试修改它。我使用了额外的1汤匙苹果酱,3汤匙不加糖的大豆牛奶,并添加了1茶匙烘焙粉。这是惊人的!纹理是斑点的,味道很棒,在边缘褐色......啊。我需要多吃。谢谢你,谢谢你,谢谢你!

  50. Danasays

    This was amazing!!! So much healthier and tastier than my other cornbread recipe. It came out perfectly moist and sweet – I subbed oil for the butter because that’s what I had, and I accidentally bought vanilla almondmilk. Other than that- I followed the recipe exactly. 28 minutes was perfect. It didn’t even need the butter or maple syrup – fabulous as-is. I can get rid of that other recipe, now :) Thank you, Dana!!

  51. Miasays

    Hi! Instead of the flax egg, can I use a regular medium egg? Also, instead of butter can I sub the same amount of olive oil? Thank you, I’m excited to make this!

  52. izzisays

    Made this today, reducing the sugar to 1/3C and substituted 2T whisked aquafaba for the flax egg. Also used a mini-muffin tin that made about 18 of them. So light and absolutely delicious. Going to reduce the sugar even more and make them savory next time with some of our great NM green chili. Thanks for the most excellent recipe!

  53. L Vaughnsays

    Made this for the first time tonight, paired with chili…. it turned out PERFECT!! It was moist and perfectly sweetened. This will be my go to recipe from now on!! Thank you!

  54. 丹那says

    Excellent!! I love this cornbread with your chili. I have made it several times. It’s become a regular at our house.

  55. Coreensays

    精彩的食谱。我用1个素食主义者,3名成人遗址和超级挑战3岁的挑战了这一点。每个人都喜欢它。这是现在我的玉米面包食谱。谢谢吨制作具有简单成分的美味款式,并产生精彩的效果。

  56. Danisays

    This is the best cornbread I have ever had, vegan or nonvegan. I’m from the south, so I grew up on cornbread. It’s moist, it’s perfectly sweet with a tender outside, and it’s simple. The only adjustment I might make next time would be to add some mashed sweet corn. I might also cut the sugar a bit when I make it for chili, but those are just items of preference. This cornbread is beyond lovely. Thank you for the recipe.

  57. Sarahsays

    This was soooo good! I’ve made vegan cornbread before and it turns out really bland, but this was sweet and savory and really delicious! I made it with vegan chili and the paring was amazing and I also had some as a desert with some vegan butter and maple syrup. The latter is to die for! I thought the cornbread would be to sweet when I tried the batter, but it mellowed out when I baked it. The sweetness worked really well with the chili as well as by itself! Thanks so much!

  58. Josephine Decresenzosays

    我不能使用油脂或黄油,还有什么我可以使用吗?我很乐意制作这个玉米面包配方。谢谢

  59. Nicolesays

    我做的tonight and while the texture is awesome it is super sweet, almost like a cake. I’m keen to try again but with just half the amount of sugar or possibly less. Definitely recommend that people trying the recipe go with 1/4 or less of a cup.

  60. Brendasays

    Delicious, delicious cornbread. My first time trying to make a vegan cornbread. I added a little cinnamon and pure vanilla extract made it taste like cake. My family loved it. Thanks again for the recipe.

  61. Bsays

    今晚我做这个连同我的素食辣椒for our vegan kiddos – your recipes are the best, and i really appreciate the wonderful, colorful, flavorful write-ups, descriptions, backdrop to the beautiful food. I’m used to adding cheddar cheese and sour cream to my “non-vegan” recipe, so very curious to see how this turns out. I’m sure it will be dreamy, along with all the other concoctions i’ve tried of yours. Slowly, my sweetie and i are getting healthier thanks to our babes, and your recipes. i’m wondering if creamed corn can be added – it actually doesn’t have cream :). I missed the wonderful description you usually provide on this recipe btw – but it’s the first, so no biggy. Peace.

  62. ETsays

    Oh mama….SO SO GOOD!!
    Best cornbread i’ve ever made/or eaten. I used real egg and halved the sugar. Baked in a muffin tin for 25 mins. Perfection. (it made 9 muffins fyi)
    Thank you for this recipe :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Bakersays

      嗨ricki!这值得一试!我不确定这会如何结果,但如果你试过它,让我知道它是怎么回事!

      • ricki.Jordansays

        So I swapped out the soymilk for a fresh puréed pineapple that I strained after pureering in vitamin….Same amount.
        Used in Philly Vegan chili contest along side my chili and won people choice!! Whoop whoop.

  63. Audreysays

    Great recipe, as usual! Made this with a GF blend of 60 grams whole grain/stone ground Millet flour and 50 grams stone ground white rice flour. It came out soft and perfect! I also made it with your DIY Gluten Free Flour blend and was great as well. I used GF stone ground/whole grain cornmeal!
    Substitute sugar for coconut sugar, and once 50 gr. coconut sugar and 50 gr. Xylitol.
    I Didn’t have any issues with the baking time, both came out soft and with brow corners. 100% good and tasty. This is what I call a balance recipe!

  64. Amiesays

    So good! No applesauce- subbed one TBS veg oil. I also used coconut oil instead of vegan butter. Another great recipe ! Thank you!

  65. Karensays

    For anyone looking to make this gluten free, I subbed the flour with Bob’s Red Mill 1-to-1 flour and it worked great! I would also second the reduction of sugar if you don’t prefer sweet muffins– I used about 1/8 c and I thought it was perfect. I also made this into muffins for ease and took about 20-22 min to bake in my gas stove. Took them to a potluck and got rave reviews! Hope this helps someone– they are really delicious! :)

  66. Nicolesays

    Hi!
    Is there any other vegan fat I could use to substitute the vegan butter? Perhaps coconut oil? Going to try to make this tomorrow, but don’t have vegan butter!
    谢谢:)

  67. 帕特里克says

    This is absolutely a fantastic recipe. Moist, light and flavorful – perfect to go with my black bean soup. My wife is a vegan and I’m always looking for recipes that I like, and are vegan. This rocks!

  68. 杰西卡says

    Wow, I never really liked corn bread but thought I might pair it with my vegan chili and I was blown away at how good this is. I showed all my friends and family and they couldn’t believe it was vegan! Super impressed thank you so much.

    Question: Is there any way I can sub the butter for a healthier alternative? Just thought I could make it on a weekly basis haha!

  69. Aaronsays

    I made a double recipe of this today. It tastes great, but it didn’t fluff up in the oven at all. Is that normal? What did I do wrong?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Bakersays

      Hmm, that isn’t normal. It doesn’t get super puffy but does rise. Did you by chance leave our or use expired leavening agents?

      • Aaron Williamsonsays

        You know, the baking soda may have been a little long in the tooth now that you mention it. I guess I didn’t realize it could lose its efficacy like that.

      • Margaretsays

        I forgot the baking powder too because the recipe description actually never calls for it and I didn’t double check that I had used all the listed ingredients.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Bakersays

          嗨玛格丽特,小苏打在说明书的步骤2中列出。也许混淆是它在不同的步骤中添加了比你熟悉的不同?希望有助于清除混乱!

  70. says

    我今天刚刚涂了一批,我计划用它来制作素食主义者玉米面包填充食谱。这很美味!蓬松和潮湿,以及甜美和咸味的良好平衡。面糊在甜侧有点甜,但在烘烤后,甜蜜昏了高,这很棒。我肯定会在某个时候再次制作这个,并用它用它独立。

  71. Courtneysays

    omg这么好!我用了全麦面粉,因为我所拥有的一切和我恋爱。我从来没有真正喜欢玉米面包,但这种食谱完全改变了我的思想!谢谢!

  72. Diannesays

    我做的a couple of days ago to use in a veganized version of my mother in law’s southern cornbread dressing for Thanksgiving today. I left out the sugar (southern cornbread doesn’t have it), and I used spelt and coconut flours instead of wheat flour because it also had to be GF for a family member. The batter was very thick, so I added a little extra unsweetened almond milk. The cornbread came out heavy, probably because of the flour substitution, and next time I’ll add baking powder. It was great in the dressing, though. Non-veg hubs said it tasted just like the full octane kind, and he’s happy with having just vegan dressing from now on. Don’t tell his mother, though :-) Thank you for another wonderful recipe!

  73. Sarahsays

    总的来说,一个美味的食谱(!!),但几个想法;

    I only used 1/8 cup of sugar (instead of 1/2) and think it’s perfectly sweet; I also didn’t have applesauce so left that out. I can’t imagine how sweet this would be with the full 1/2 cup! I actually think a bit more salt might be nice. I also swapped in olive oil for the butter and added a bit of thyme and sage to make it more festive!

    • Heathersays

      Good call, I should have done that too. I made this last night and it was way too sweet for my tastes, but still good. I will make it again but go with 1/8 cup like you did.

  74. Alexsays

    I just made one batch of this, and it is so delicious that I’m about to make another! I added in 1/2 tsp baking powder, and I sifted both leaveners into the dry ingredients instead of mixing the bicarb with the milk (because I’m too stubborn to follow a recipe I guess.) Anyway, so good!

  75. Jennysays

    Is anyone else having trouble getting the printer friendly button to work? I’m having issues with it on all recipes from this site but it used to work for me. On my desktop, an Unformatted page loads but on my phone the page won’t load at all and I get an error that says “the page didn’t fully load so you still want to print”

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Bakersays

      Sorry Jenny! Try refreshing your browser. Or, try using a different browser? It works fine on our end.

  76. Emmasays

    这个玉米面包很棒!!!!非常感谢你的达娜!我已经做了这么多的食谱,特别是这一点特别是美味!做得好!!!

  77. joannasays

    this is bloody great and the first time ive ever had corn bread let alone made it ! thanks for all your wonderful recipes soooooo appreciated

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