Vegan versions of corn bread are just as tasty as ovo-lacto vegetarian versions - and nobody can tell the difference. So, feel free to ditch the saturated fat!
One of the nicest things about cornbread is that it's best hot and fresh out of the oven. For most quick breads, this is not so.
Total Prep & Cook Time: 45 minutes
Yield: 12 servings
Ovo-Lacto Cornbread, Nutrition Data, 103g Serving: 244 cal, 64 cal from fat, 39g carb, 7g fat, 334mg sodium, 11g sugars, 1g fiber, 6g protein, moderate levels of all nutrients. Estimated glycemic load 27
Vegan Cornbread, Nutrition Data, 137g Serving: 292 cal, 26 cal from fat, 59g carb, 3g fat, 341mg sodium, 9g sugars, 2g fiber, 6g protein, low Saturated Fat & Cholesterol. Estimated glycemic load 41
The general rule with quick breads is equal amounts of wet and dry ingredients. But because corn swells up a lot in cooking, corn bread batter should be looser and runnier.
This is a big recipe: You'll need a 9 x 12 inch pan or larger. If you want a smaller batch, halve the recipe and use an 8 x 8, or 9 x 9 inch pan.
This recipe also has a gluten free vegan version, which our tasters liked best of all! If you like, you can combine the gluten free dry ingredients with the dairy and egg in the vegetarian version.
We've specified organic ingredients for best flavor, no GMO's and no herbicides or pesticides. But it's up to you whether you follow that direction.
I made your vegan cornbread and the kids loved it! We've made the corn bread again already and I can't wait to try more of your recipes. Good work! - Jenny W.
Question: I would like to add whole corn to this recipe, what should I adjust so it comes out not watery? Thanks - Peggy G.
Answer: Fresh or frozen corn? I suppose it doesn't matter much. If frozen, thaw it first. I would say reduce the liquid in the recipe by 2 Tbsp - Savvy Veg
Your comments & questions help improve our recipes, so don't be shy! Contact Us