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Vegan Corn Bread

Vegan Corn Bread

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I converted my yummy regular corn bread to this equally delicious vegan version. I have done away with the eggs and the milk by replacing them with flax meal diluted in a little water and soy milk (with a little bit of apple cider vinegar to “curdle” it). I have to be honest, this bread does not rise as high as my regular corn bread, still, it is surprisingly light and absolutely delicious and goes beautifully with my vegetarian chili!

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Table of Contents

  • Vegan Corn Bread
    • Ingredients
    • Instructions
    • Nutrition

Vegan Corn Bread

* unsweetened
Course Breakfast
Cuisine American
Keyword corn bread recipe vegan, corn light bread, cornbread recipe vegan, how to thicken cornbread mix, savory vegan cornbread, vegan corn bread, vegan cornbread loaf, vegan cornbread recipe with corn, vegetarian corn bread, vegetarian cornbread recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 1 loaf
Calories 210kcal
Author Catherine Katz

Ingredients

  • Dry Ingredients:
  • 1 ½ cup stone ground yellow cornmeal medium grind
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup bread flour unbleached
  • ¼ cup sugar
  • 1 Tbsp baking soda
  • 1/2 tsp salt
  • "Wet" Ingredients:
  • 1 ½ cup soy milk* + 2 tsp apple cider vinegar
  • ¾ cup extra virgin olive oil
  • 2 Tbsp flax meal + 5 Tbsp water

Instructions

  • Preheat oven to 350 F. Grease and flour a loaf pan.
  • Combine the soy milk with the apple cider vinegar and let it sit for 2 minutes so that the soy milk curdles.
  • Place the flax meal and water in a small container and stir. Let it thicken for a minute before proceeding.
  • Combine all dry ingredients in a large bowl and set aside.
  • Mix all the wet ingredients in the bowl of an electric mixer and beat well.
  • Add the dry ingredient mixture to the bowl and beat again.
  • Pour batter into prepared loaf pan.
  • Bake in preheated oven until golden and toothpick comes out clean in the center (about 30-35 minutes).

Nutrition

Serving: 55g | Calories: 210kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 200mg | Potassium: 20mg | Calcium: 18mg

 

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Comments

  1. Linda says

    at

    Just an idea for a better rise: consider clotted soymilk (2 tsp vinegar to 1 cup soymilk). It tends to work well with baking powder, but especially baking soda. This can give a good initial rise, and hopefully the structural ingredients are sufficient, so that the baked good doesn’t deflate later in the baking time.

    Reply
    • Catherine Katz says

      at

      I will absolutely try that!! Thank you so much Linda!

      Reply

Trackbacks

  1. Corn Bread - Cuisinicity says:
    at

    […] This version of the classic recipe calls for olive oil instead of butter It also has less sugar and salt than the typical recipe. In order to increase the fiber content, I make it with 100% stone ground yellow cornmeal (I especially like Bob’s Red Mills organic medium grind) and a mixture of whole wheat pastry flour and bread flour rather than plain white flour as is customary.  The result is absolutely delicious, prefect with a hearty bean chili! (Vegetarian Chili, Turkey Bean Chili). If you are so lucky to have some leftover on a lazy Sunday morning, you can spread a little honey on a slice and enjoy it along with a cup of strong coffee….ohhhhh my goodness so yummy! I also have a vegan version, if you prefer: Vegan Corn Bread. […]

    Reply
  2. The Whole-someness of Grains - Cuisinicity says:
    at

    […] is of course the classic Corn Bread, (I also have a vegan version) which I make with 100% stone ground yellow cornmeal and a mixture of whole wheat pastry flour and […]

    Reply
  3. Breads and Muffins - Cuisinicity says:
    at

    […] I love with just a little drizzle of honey, along side a strong cappuccino…YUM! I also have a vegan version of it, so you can […]

    Reply

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