Absolutely Delicious Holiday Cornbread

[Allychristine]

Mmm. This is good cornbread. Not too floury, not dry..tasty! I used ww pastry flour, 1/2 water and 1/2 soy milk.  I would have added the corn, but didn't have any. 

[Saskia]

This recipe produced a delicious, hearty cornbread with a nice crusty top. Pretty and presentable. It was easy to make. Not too sweet. I also served it with maple syrup drizzled on top, per a suggestion of a reviewer. Delicious!

[ann22]

This was amazing!!! I made 12 cornbread muffins and they were gone fast!! Definetly a keeper

[ann22]

This is a great recipe!!!
My whole family of non vegans were very impressed. It tastes just like the one we buy in a place here in Mexico.
I'm making them again today hehe, and my mom asked me to make two batches.

[lizbelden]

I've been looking for a good cornbread for years, and finally found it tonight.  This stuff is delicious!!!   I didn't have canned corn, so I used frozen.  I also added 1/4 cup sugar, because we like it a bit sweet.  I always bake my cornbread in a cast iron skillet.  I heat it up with a pat of earth balance in it on the stove.  When the oleo is melted & sizzling, I add the batter & quick put it in the oven.  It makes a great crust.  25 minutes was just right.  This and some chili make a perfect cold weather meal!

[sandravivas]

I am not vegan but my daughter is allergic to wheat, eggs and dairy  and after a lot of failures substituting THREE basic ingredients in breads i found this great site. This was my first experiment and the results were GREAT!!! In less than half an hour there were only 6 muffin sized cornbreads and they didn't get devoured because i quickly hide them!
I replaced the wheat flour by oat flour this ratio 1 C: & 1 C 1/8 oat flour...
Thanks a lot! They are truly delicious and everyone in  family loved them! I used soy formula (all i had!) and added a tablespoon of sugar...
 

[Khadka]

These turned out delicious. Made a mint chutney to go with them, but I'd imagine they'd taste excellent with a side of sweet potatoes or yams—family ate 'em up quick. Very simple to make too. 

[srnordgren]

I made these with half whole wheat flour and half all-purpose, and used one chopped jalepeno instead of the pimento, and they were delicious! I highly recommend this recipe. We had them last night with hot-sauce glazed tempeh, baked beans, and collards (I miss NC!), and I just had one for breakfast with some agave, and it was equally tasty.

[thirteenblackbirds]

this was a really good recipe.  it was a bit sweet, which i don't really care for in cornbread, so next time i will cut back on the sugar. i added the can of corn but not the pimentos.  i liked the texture of these straight out of the oven, but the leftovers stored in the fridge were not as good. 

[janeyboo]

Everyone has given this shining reviews. Maybe I'm just used to sweet cornbread, but when I first tried this I didn't think it had any taste at all. It was pure cornmeal in muffin form. We made a second batch with added sugar, an extra dash of salt, and about 2 tablespoons of maple syrup.

I usually use a different recipe from this site, but I didn't want to make any guess-work for conversion to muffins. All that said, the texture came out wonderfully (even though we over-mixed the heck out of them doing taste-tests), and they rose perfectly. I would use this recipe again, but only with the changes I mentioned earlier.

[amymylove]

this was good... i added jalapenos instead of pimentos and it still tasted good... best with vegan buttery spread <3

[amymylove]

these went bad quickly... i suggest freezing them or maybe refrigerating them

[ark]

Definitely recommend!  Thanks for a wonderful recipe!  I used ww pastry flour and followed directions exactly w/o optional ingredients and baked for 20 minutes.  Love this!

[laurenlovesgoodies]

I made these and they are yummy.  I sub in whole wheat flour and used apple sauce instead of oil.  I topped them with agave while baking.  Just enough sweetness!