This is an amazing cornbread recipe! It’s super moist and crumbly, absolutely delicious, and vegan!
I usually think of baking as something I have to do ahead of time but I can whip this one up last minute. It takes a few minutes to mix and just 25 minutes to bake. There’s no bringing butter to room temperature since it’s vegan. I also regularly do this one in my toaster oven which preheats in about 5 minutes which cuts down on the pre-planning and thinking too. Start to finish, this recipe takes less than 40 minutes.
Eat it plain, with butter (or vegan butter), with chili, with pulled pork, any barbeque…it’s endless. Pro-tip I learned from my 7 year old: it’s so good crumbled into chili!
Just a quick pandemic back story on this recipe: Years ago, Lon’s mom made a vegan cornbread and Lon really loved it so we got the recipe and used it for years. During the pandemic, I ran out of baking powder so I converted the recipe to baking soda. I didn’t have silken tofu (in the original recipe) and tried it with firm and actually like it way more. The recipe calls for plain soy milk but in a pinch (which is like every day of this pandemic), I used whatever I had whether it was vanilla soy milk, sweetened or unsweetened. All of it worked well. Everyone always gobbled up the cornbread. So try it and let me know if you find another great variation!
Amazing Super Fast Vegan Cornbread
Ingredients –
- 1 cup all purpose flour
- 1 cup cornmeal
- 1/3 cup sugar
- 1 tsp. fine sea salt or table salt
- 3/4 teaspoon baking soda (preferably sifted)
- 1 cup plain soy milk
- 1/3 cup oil (vegetable, grapeseed, or avocado)
- 2 oz piece of tofu (firm tofu is best but silken, soft, or firm all work)
- 1 1/2 teaspoon lemon juice or white vinegar
Directions –
- Combine dry ingredients in a bowl: flour, cornmeal, sugar, salt, and baking soda. Set aside.
- Place soy milk, oil, tofu, and lemon juice (or vinegar) into a blender and run until smooth.
- Make a well in the center of dry ingredients and the pour the wet mixture in. Stir together until combined. Pour into a greased 9” pie pan or greased 8″ square pan.
- Bake at 400 degrees F for 25 minutes, or until a toothpick comes out clean.
