Southern-Style Vegan Cornbread

Posted by on Mar 2, 2013 in Meatless Meals in March, Recipes, Side Dishes | 0 comments

Southern-Style Vegan Cornbread

Southern-Style Vegan Cornbread

10 minutes

30 minutes

Yield: 8 servings


  • 1 tablespoon vinegar
  • 1 1/2 cups nondairy milk (Almond, Rice, Soy, Coconut, etc.)
  • 1 cup cornmeal
  • 1 cup all purpose flour
  • 1/2-3/4 cup evaporated cane juice or 1/2 cup agave nectar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon EnerG egg replacer powder (do not premix with water)
  • 1/3 cup olive oil
  • 1/4 cup very warm water
  • Evaporated cane juice to sprinkle on top (optional)


Preheat oven to 400 degrees F. Place skillet into the oven to heat up.
Sift together all dry ingredients.
Add vinegar to measuring cup, and fill with milk to 1 1/2 cups. This is your "buttermilk."
Pour the oil, 1 cup of the "buttermilk", and the water into the dry ingredients and whisk to combine. Do not overmix. The batter should be somewhat thin and puffy (the leavening agents should really be working).
If batter is not thin, add the other 1/2 cup "buttermilk". To be honest I always need all 1 1/2 cups. Carefully remove skillet from the oven and spray really well with nonstick spray.
Pour the batter into the skillet. Lightly sprinkle evaporated cane juice on top (optional) and bake for 25-35 minutes or until a inserted toothpick comes clean. Let cool for a few minutes and then carefully flip the cornbread onto a plate.

Credit for this recipe goes to user EggAllergyInMD @ You can find the original here.