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Vegan "Southern" Cornbread Muffins

What you need: 

nonstick spray
2 cups plain nondairy milk (I use soy)
2 1/2 teaspoons apple cider vinegar
2 1/4 cups plain yellow cornmeal
2 teaspoons baking powder
1/2-3/4 teaspoon salt
1/4 cup vegetable or canola oil
2 tablespoons vegan butter, optional
2 teaspoons turbinado sugar, optional

What you do: 

1. Preheat oven to 350 degrees F. Spray a muffin tin with nonstick spray or line with paper liners. Pour and whisk milk and vinegar together in a small mixing bowl until blended. Let sit while you mix the other ingredients.
2. In a larger mixing bowl, mix the cornmeal, baking powder and salt together until well blended. Then pour oil into the milk mixture, and whisk until frothy.
3. Mix the liquid with the dry ingredients until you have a rather thin, almost soupy mixture. (do not worry, it will firm up just fine in the oven) At this point you can choose whether to add the vegan butter spread (highly recommended for the authentic taste) or the sugar (for those who prefer something a bit sweeter and less savory).
4. Pour batter into prepared pan, and bake for approximately 20 minutes. My muffins did not brown very much, so you may have to taste test occasionally through the baking process to get the consistency that you want.
This cornbread tastes exactly like the stuff I was brought up on as a kid...although that stuff was filled with buttermilk and animal fat.
For a truly Southern experience, you may always mix in some sliced jalapenos. (I haven't tried to do this for myself yet, so am not sure how much you should use)
Enjoy!

Preparation Time: 
5 minute
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

Excellent.  I used 5oz. LESS soymilk, sunflower oil for the oil, and coconut vinegar because it has less taste in recipes.  I did add the 2 TBS earth margarine and the sugar.  You will not taste the sugar, I believe the sugar keeps the cornbread from being bland but not sweet; turned out absolutely perfect.  Moist and holds together well. Slathered with my favorite vegan margarine (Earth) it tasted just like when I was a kid in the south.

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Hi!  I'm from Texas.  I made this without turbinado, and I may have forgotten the oil.  I also added 1 jalapeno, since that's what I saw for other recipes.  Unfortunately it was pretty bland, but along with some soup or chili, I probably wouldn't have noticed it.  I may try it again, remembering the oil this time.

Thanks for posting :)

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The taste was good, but I will definitely have to add some sort of binding agent next time. Does using the applesauce as a binder affect the taste much?

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LOVED IT!!!! Best cornbread ever. I made this for a group of real Southern people, and they loved it. They even went back for seconds, and they where omni.

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Just made this today for a tamale pie topping.  It's really good, however I did modify it a bit.  I used SO Delicious coconut milk (unsweetened) and added 2 flax eggs.  I think it made it stick together more than it would have.  Good job!  I also hate sweet corn bread, so it was nice to find this vegan recipe.

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Dry and tastless even with the optional ingredients.

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Where I come from, sweet cornbread is called cake.  ;)

That's how I feel.  I can't stand sweet cornbread.  I only had sweetened soymilk, so I didn't add any sugar.  I used nearly 1/2 cup more cornmeal than called for (there was only that little bit left and i didn't want to leave it in the container).  Also, I added the full 2 tbsp earth balance and used a full tsp of salt.  I thought the batter consistency was perfect.  It wasn't soupy at all.  I baked it for about 25 min on 375, then brushed the top with earth balance and turned on the broiler for about 5 minutes.  It browned really nicely.  Delicious. 

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These turned out wonderfully for me. I followed the recipe exactly (using the earth balance but no sugar), and the muffins are light and moist and delicious! Being a vegan down south, its nice to have a good, classic tasting recipe! I actually had white corn meal rather than yellow on hand, and that worked great too.

Thanks! I'm definitely saving this recipe.

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Very good! I used a bit less soymilk, and both vegan margarine and sugar... yummy!
Next time I will try to make more fluffy. I like them light.

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This mixture was indeed very soupy. So soupy that I almost threw it out thinking there was no way it was going to come together. I made mini-muffins and it still took 25 minutes to be cooked thoroughly. I added about 1/4 cup of sugar. The cornbread was dry, but dry like some cornbread is supposed to be. I will prob stick to my original cornbread recipe that I always use with flour, but may come back to this one if I am low on flour again.

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