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VegWeb.com  |  Recipes  |  Breads  |  Cornbread  |  Absolutely Delicious Holiday Cornbread « previous next »
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Recipe submitted by adtbrailsford

Absolutely Delicious Holiday Cornbread

Ingredients (use vegan versions):

    1-1/4 cups of unbleached flour
    3/4 cups of yellow corn meal ( I use Quaker Yellow Corn Meal)
    1/4 cup of natural sugar (Florida Crystals)
    2 teaspoon baking powder
    1/2 teaspoon of salt
    1 cup soy milk (I use Silk Soy Milk)
    1/4 cup vegetable oil
    1 tablespoon corn starch (mixed with 1 tablespoon of water)
    1 can of whole kernel sweet corn (optional)
    1/2 cup of pimentos (optional)

Directions:

Heat oven to 400 degrees.  Grease muffin pan.  Combine and mix dry ingredients.  Stir in soy milk, oil and cornstarch, mixing just until dry ingredients are moistened.  If using the sweet corn and pimentos pour into mixture at this time and mix well.

Pour batter into prepared pan.  Bake 20 to 25 minutes or until light golden brown and wooden pick inserted in center comes out clean.

Serve warm.

DELICIOUS!!!

This is a GREAT recipe with Holidays coming up.

Serves: 12

Preparation time: 10 min

What size muffin pan? Mine only makes four muffins at a time. Would this work in a 8x8 cake pan?

Archived comment by: jennifersamimi
I can't even describe how delicious this cornbread is, thank you so much!! Smiley

Archived comment by: feedtwiggy
Awesome! I used 1 cup whole wheat flour and the rest unbleached, halved the sugar and whoa. Awesome with my chilli!

Archived comment by: staceyxtrouble
I don't like sweet cornbread so I eliminated the sugar but don't do that, they need some.  These were a big hit.  Served with chili and salad.

Archived comment by: apricot
WHOA!!!! This stuff is GOOD!!!! I also made mine with whole-wheat flour....just took it out of the oven...and I've eaten half of it already! If using whole-wheat, I would recommend increasing the ammount of cornmeal a little, while decreasing the flour a bit, for a cornier taste- as the WW flour is strong. Instant favorite!

Archived comment by: blameItOnTheDog
I made this cornbread and my wife loved it..now she will never go back to JIFFY....Great recipe thanks so much.

Archived comment by: geewill
This was really delicious.  Its just as good as the cornbread my mom used to make (maybe better!).

Archived comment by: yetifemme

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Katica
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« Reply #1 on: May 05, 2006, 10:49:23 AM »
This is delicious! I made it with whole wheat flour instead of white, and I omitted the corn and the pimiento - next time I'll try it with the corn and pimiento, though.
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Blodwyn
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« Reply #2 on: July 25, 2006, 07:39:15 PM »
This recipe is the best cornbread recipe I've ever made. It's absolutely delicous, enough so that I made it 2 days in a row.
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forestdweller
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« Reply #3 on: November 10, 2006, 12:33:06 AM »
I've been looking for a great vegan cornbread recipe for ages ... and I've finally found it!  I made it with half wheat and half white flour and cut the amount of sugar in half.  I didn't have any pimiento, but I did add the corn.  Excellent!  Next time I think I'll cut the sugar even more because I think the corn adds some sweetness.  Thanks for a great recipe!
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frisbeevegan
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« Reply #4 on: November 11, 2006, 10:05:06 PM »
I baked it in an 8x8 and it worked great.  excellent recipe!
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LifeLime
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« Reply #5 on: November 20, 2006, 02:54:54 PM »
Quote from: frisbeevegan on November 11, 2006, 10:05:06 PM
I baked it in an 8x8 and it worked great.  excellent recipe!

I like my cornbread to be very sweet so I used 1/2 Cup of the sugar and also added 1/4 Cup of Maple Syrup.  It turned out great, everyone at work loved it and couldn't believe it's vegan!!!!
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BalboaLust
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« Reply #6 on: November 25, 2006, 01:00:17 PM »
Very good :-). I left out the kernels and pimentos, but I added maple syrup for a sweet and tasty cornbread.
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NoIllusions
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« Reply #7 on: January 27, 2007, 12:25:07 PM »
My bf really liked  it. I used more cornmeal and a little less whole wheat flour (not white flour). I also replaced the oil with apple sauce.  It rose nicely and wasn't too dense.  i also used ricemilk cause thats what I had on hand. My bf drizzled it with pure maple syrup. (He requested this for his breakfast). Thanks!
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la la lemon
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« Reply #8 on: April 18, 2007, 12:46:35 AM »
I made this tonight to go with some BBQ tofu and greens, and I have to say that this is some of the best cornbread I've had in a long time. My husband got up for seconds, and came back to the table with a plate full of muffins. How's that for a compliment?  Smiley
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walnutmouse85
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« Reply #9 on: May 25, 2007, 08:41:31 PM »
 I've tried this wonderful recipe several times now.  My family likes it best when I make six jumbo muffins instead of twelve "normal" ones. The larger size keeps the muffins moister.  Try 'em with baked beans for a hearty kid's meal.
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sziegler
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« Reply #10 on: September 20, 2007, 12:20:09 AM »
Really, really good.  I made the mistake of using a medium to coarse corn meal (like you'd use in polenta) and so the texture wasn't what I wanted it to be.  The flavor was great, though!  Next time, finely ground corn meal  Wink
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martamoonpie
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« Reply #11 on: November 18, 2007, 03:20:21 PM »
I made a test batch before Thanksgiving.  This is sooooooo good!   Cheesy  I used water instead of soymilk as I only have vanilla soymilk at the moment and that didn't sound like it would be good.  This is my new favorite cornbread!  It's light and moist.
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boomerang
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« Reply #12 on: November 22, 2007, 11:19:13 AM »
If you're still looking for a Thanksgiving recipe, make this! The sweet corn is a great idea for adding a little sweetness and moisture. I did use vanilla soymilk & it turned out fine, can't taste the vanilla. This cornbread is perfect!
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caroleena
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« Reply #13 on: December 01, 2007, 08:14:13 PM »
I completely forgot to add the baking powder  Undecided and my husband still ate three pieces (I made it in a pie pan and sliced it into eight) during our thanksgiving.  Smiley I'm not recommending that you try it without the baking powder... but it's a testament to how good the recipe is that I can screw it up that badly and it still was a hit!
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twolittlepumpkins
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« Reply #14 on: November 13, 2008, 11:24:40 AM »
This bread is absolutely wonderful! I added some dried Italian seasoning blend, which made it very savory.   I did not use corn, but it still was wonderful.  It was moist and delicious.  Next time I think I will double the recipe, since my family enjoyed so much.  Also, I made it in my loaf pan instead of as muffins, it took more time, but was still great. 
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