Fall Recipes, Sides, Vegan Food

Soft & Buttery Vegan Cornbread Loaf

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It’s no secret that I love cornbread, but I realized I have never posted a recipe for cornbread made in a loaf pan! You definitely need this Soft & Buttery Vegan Cornbread Loaf in your life. It’s perfect to serve with a smoky pumpkin chilli, fall soups, stews or just for snacking!

Cornbread is one of those things I never really got around to trying before I went vegan. But after making it myself, I can’t believe I hadn’t ever wanted to try it. This cornbread is pillow-soft, moist, the perfect amount of crumbly, buttery and slightly sweet. Truly all the best things in one little loaf! This is one of those recipes that I come back to every fall. The crisp air and chilly nights make me crave something a bit more dense and comforting than regular bread. Don’t get me wrong, I do love fresh baked bread but there’s something about cornbread in the fall. Magical!

What to serve with this cornbread:

If you love cornbread, be sure to check out my other recipes as well!

If you make this recipe, be sure to leave a rating and comment below! And don’t forget to take a photo and tag me on Instagram @itslivb so I can repost on my story!

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Soft & Buttery Vegan Cornbread Loaf


  • Author: Liv B
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 50 minutes
  • Yield: 1 loaf 1x

Description

Fluffy, moist and buttery soft vegan cornbread, perfect for dipping in chilli or serving with fall soups!


Scale

Ingredients

  • 1 cup non-dairy milk + 1 tbsp vinegar or lemon juice
  • 1/3 cup sugar
  • 1/2 cup melted vegan butter
  • 1 tbsp egg replacer (or chia seeds/ground flax seeds) + 3 tbsp water
  • 1 cup cornmeal
  • 1 cup all purpose flour (or buckwheat flour if you’re gluten-free)
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt

Instructions

  1. Preheat oven to 400°F / 200°C. Line a 5″x9″ loaf pan with parchment paper or grease it.
  2. Stir together the non-dairy milk and vinegar. Set aside.
  3. In a mixing bowl, combine cornmeal, flour, baking soda, baking powder, sugar and salt. Whisk until combined.
  4. Add melted vegan butter, vegan egg, and non-dairy milk mixture. Stir until it becomes a batter.
  5. Pour into prepared loaf tin and bake approx 25 minutes, until cracked on top and edges are slightly golden brown. You can insert a toothpick in the center and remove it- if it comes out clean or with a few crumbs clinging, its done. If it comes out with wet batter, bake a few more minutes.
  6. Let cool about 15 minutes in the pan before attempting to remove and slice. Serve with butter. Enjoy!

2 Comments

  1. This looks absolutely amazing! Can it be made into cornbread muffins, and for how long do you think they should bake for?

  2. I made this last night and it was AMAZING!! My kids devoured it! Thanks Liv for another awesome recipe!!

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