Best Vegan Southern Cornbread Recipe (oil-free) - Simply Plant Based Kitchen (2024)

FAQs

What is a good substitute for oil in cornbread? ›

In contrast to the dryer, less-sweet nature of Southern cornbread, Northern cornbread is much more cakey and sweet. Indeed, colonial Americans made their cornbread with molasses to sweeten it. Also, Northern cornbread sometimes uses milk rather than buttermilk.

Cornmeal gives cornbread its classic color and flavor, but too much can make your bread crumbly. Try replacing a little bit of cornmeal with flour. The specific measurements will depend on how much cornmeal and flour is in your recipe, but you should try to have more flour than cornmeal in your batter.

How to Make Vegan Cornbread. The base for this recipe is a mixture of fine cornmeal and all-purpose flour. We prefer using fine cornmeal over medium grind for best texture, but either will work. For a “buttermilk” effect, we combined almond milk and lemon juice (or apple cider vinegar).

However you can usually substitute another flavourless vegetable oil oil for the corn oil. Other flavourless oils include sunflower oil, canola oil (expeller pressed rapeseed oil, in the UK usually labelled as vegetable oil), peanut (groundnut) oil and safflower oil.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

While it's typically made with cornmeal, which offers some nutritional benefits like fiber and certain vitamins, it can also be high in calories and carbs depending on how it's prepared. Moderation is key, but hey, enjoying a slice of homemade cornbread now and then can definitely lift the spirits!

1Preheat the oven to 400°F (204°C). We recommend allowing cornbread batter to sit for 10 to 15 minutes before baking, so if you prefer, you can delay heating the oven until you make the batter. 2Melt the butter, and then set aside to cool slightly.

How to stop jiffy cornbread from crumbling? ›

While not a professional chef, my experience with corn bread, be it packaged or made from scratch is if you over mix it, it's gonna fall! Also, let it sit for 4-5 minutes after gently scraping it into the pan and let the ingredients start their magic reactions. No peeking while baking!! That can make it fall too.

Jiffy cornbread mix is not vegan because it contains lard, a clarified fat derived from the belly of a pig.

The Cotton Creations Vegan Honey Pecan Cornbread mix has the perfect balance of sweet and buttery. It's so moist you won't know if you're eating cornbread or cake.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

I love the combination of the corn and maple flavors in this recipe. Extra-virgin olive oil – I use extra-virgin olive oil because it's what I keep on hand. If you prefer, you can use a neutral-flavored oil, such as canola or sunflower oil, in its place.

Butter and oil: We use two fats in our cornmeal recipe. Butter adds flavor and color, while oil keeps the crumb tender and moist. Brown Sugar: We add some sugar to our cornbread and prefer brown sugar. The flavor combination of cornmeal and brown sugar works so well.

Mayonnaise - If you simply think of mayonnaise as a combo of oil, egg, and vinegar—all ingredients that keep baked goods tender—it makes perfect sense to incorporate it in baking. Use mayo as a 1:1 stand-in for vegetable oil in dessert recipes, like this rich dark chocolate chiffon cake.

The following substitutions are to replace 1 EGG

3) 1 teaspoon cornstarch, 3 tablespoons vegetable oil and a 1/4 teaspoon baking powder.