Kosher Blog

From recent personal experience, I’d say the vegan corn bread went well. If it improves my triglycerides though the omega-3 fatty acids, then Harei Ze Meshubach.

Tried this cornbread – it was delicious! I added a tbs of vinegar to the soymilk to make vegan “buttermilk”, and the flavor was awesome. Thanks for the recipe!

I tried this cornbread recipe for a family dinner party where only one person was vegan. It was EXCELLENT!! Everyone has raved about it, I had to print the recipe for all the guests to take home. Now I make it at home (I am not a vegan) because it’s as good or even better than regular cornbread. Now I have a bunch of ground up flaxseeds at home and I mix them into yogurt, cereal, pancakes, ect….

If you keep your flax seeds whole, and grind only as needed, they are better for you. You can grind them in an expensive coffee grinder that you keep just for flax (and spices and other things.)

Ground flax seeds go bad quickly, whole ones don’t. You can confirm this by googling flax, I’m sure.

As an added response to Bett, if you keep ground flax in your freezer they will not go bad or lose their nutritional benefits. As a non-vegan myself (but I live with a vegan) I have found that flax eggs make any recipe, from cookies to pancakes, better! Try using this fabulous substitute in any of your favorite baked goods recipes! You will be pleasantly surprised!

This is great cornbread. Now, I like “chunky” cornbread as well as a little spice. Here is what I did to add to this already incredible recipe.

I added 1 Tbsp of Apple Cider Vinegar to the milk to make “buttermilk”. I used Rice milk btw.
I added 1/4 cup of corn kernals.
I added 1/3 cup of chopped green peppers.
I added some cayenne pepper, to taste
I added some garlic powder, to taste
I added ground black pepper, to taste

I would have added some fresh chopped onion, but I had none.

I had several folks RAVE about this receipe so I gave the the original with the attributions and then I added my changes.

OK, my turn to add on. I took 2 cans of veggie chili, and warmed them in an oven proof-skillet. I topped this with the cornbread and Kent’s additions, including onion and the rice milk. I baked it all at 425 degrees until it was golden, with chili bubbling up through the edges. Beautiful, and so yummy!

[...] CORNBREAD (this is based on the recipe here, but has been modified by me to be gluten free and not use white sugar, which I never have on hand. I used milk because I had no soy milk. The Lughansadh version will be done with soymilk) [...]

I have to add my voice to the chorus of praise. I made a pan of this tonight and it was *amazing*.

Absolutely incredible! Grew up on cast iron pans full of cornbread…recently went vegan and never expected to be able to eat good cornbread again. So proven wrong that I can’t even praise this recipe enough!! Thank you, Dana Sly!

I have all these ingredients in the house and can’t wait to make this but as I’m not American, I’m not sure what ‘cornmeal’ is. I think we call it ‘polenta’. Now is it the coarse ground one or the finely ground one? Also, will any oil do? I was going to use olive.

Finely ground polenta should be a fine substitute. I’d use a pure olive oil, rather than extra virgin, so that the flavor isn’t too overwhelming.

My husband found this recipe – he went vegan this year; he loves it so much he asked me to show him how to make it and now he bakes it up himself whenever he wants. We use whole wheat cake flour, 2 Tbsp brown sugar and 2 Tbsp splenda, and for the oil, 2 Tbsp oil and 2 Tbsp applesauce. He is trying to keep his fats down. We also found a recipe for egg substitute that you can make ahead and keep in the refrigerator for 5 days: 1/3 cup ground flaxseeds in blender and slowly add 1 cup water and blend until milkshake thick. 3 Tbsp = 1 egg. Very good in pancakes, muffins, and this bread. I am anxious to try the other additions. Thanks

I tried your vegan cornbread last night and it was so good. Thank you very much for posting it.

[...] The soup turned out great, served with surprisingly delicious vegan cornbread, courtesy of Kosher Blog. [...]

[...] I found this recipe of a vegan cornbread from The Kosher Blog. I never would have thought that ground flaxseed would provide such a nice flavor and bind so well in this moist bread! I absolutely love cornbread, so I was ecstatic to find one that didn’t require any eggs. Just awesomeness all around today. [...]

I hope that you don’t mind a posting from an occasional ‘goy’. I very much appreciate this thread because I, like Jenny (#10), thought that my days of good cornbread were over as I turned to the vegan diet. I have some whole flaxseed and a good mortar & pestle. It’s not a grinder, but it should work well enough for a first attempt.

In our 8 years of marriage, my wife and I have always paid close attention to our diets. Never have red meats or pork been a significant part of it.

We have meat-eating friends and have put those foods out for them … all the while introducing them to vegan dishes. (Sweetened hummus and black + pinto bean burritos seasoned with extra cilantro have gone over pretty well.) Up until recently, though, we have eaten freely of fish, poultry and dairy. Now, since last November, we have been (essentially) down to eggs and the dairy products. Yesterday, I finally came to like soy milk. So, not being a wastrel, the second-from-last egg made an egg sandwich for breakfast today. And I got earnest about searching for ‘vegan cornbread’.

There are humane ways to raise animals for food and humane ways to take their lives. They are not being followed.

For the record, I am one of Jehovah’s Witnesses. I have turned to the vegan diet for reasons of 1)healthful nutrition (out of respect for the life Jehovah has granted me to live) 2)an appreciation that a vegetarian / vegan lifestyle can relieve world hunger (out of respect for the life Jehovah has given others) 3)repulsion at the lack of ethics in current animal husbandry (having the animals ‘in subjection’ does not mean subjecting them to misery … until Noah left the ark, men never found it necessary to eat animals and God gave them no permission to do so, no matter how humanely they had been treated) and 4)concern for the impact large numbers of animals have on our environment (Jehovah declared it ‘good’. Coming from Him, I’d consider that high praise. Perhaps we should try to keep the place up, eh?).

I have the cornbread baking in the oven now — I made it based on the comments here. I’ll let everyone know how it turns out. Just a note about flax seed — the full benefit is obtained when the seeds are ground. AND if you have ground flax seeds, store them in the ‘fridge for longer shelf life. If unground you just get the um, roughage. :) But it is a yummy good seed with great benefits and a nice nutty flavor.

OK, I read the comments but didn’t read far enough — sounds like everyone is covered on how to keep flax seeds. God has richly blessed me during the 1.5 years on a vegan diet. Revisited from my teen days. I’m healthier and happier. All praise to Him!!!

I would just like to let everyone know that there are much better options out there than canola oil, which is very dangerous for our health and was never meant for human consumption. You can easily find info on this on the web. In my opinion, the best oil to cook with is coconut oil, which has numerous health benefits and is very stable at high temps. This is ewhat I use for my cornbread, as well as home made coconut mylk, and they are scrumptious! I know everyone who reads this is health concious, and I highly recommend you take this into consideration. Peace and love!

BS”D

Ah, yes, the health benefits of tropical oils (grin). I think most people are trying to get away from them and on to canola oil, due to the unhealthy attributes of tropical oils, with their high degree of saturation. I think Crisco is also very stable at high temperatures.

This is an amazing recipe!! I have been a vegan now for about 3 weeks and this is one of the few vegan recipes that my mixed omni and vegetarian family have told me to hang on to for future use!

Also, being the proud Vermonter I am, I highly recommend substituting maple syrup (real, of course) for the 1/4 cup of sugar. It tastes delicious and adds to give the bread a nice, moist texture. Yummm!

Has anyone tried replacing the sugar the recipe calls for with agave or something similar?

I searched for a vegan cornbread recipe that would be moist (all the ones I’ve tried are dry) and found this one. I made it a while ago and had it with my lunch—yummy! I did substitute the sugar with agave and it tastes great. For those watching your sugar level, agave nectar is low-glycemic. google it!

Love and peas

I’ve been hoarding this recipe for years, and I finally baked it up tonight! Over all, I am pleased with how things turned out. I am a new baker, and this was my first time making corn muffins from scratch (yes, I made muffins instead of using a square pan.) Here are some other changes I made:

1 cup cow’s milk + 1 tbsp white vinegar
1/4 cup mostly melted butter but had to finish it with canola oil

I found the muffins to not be sweet enough for me, so I will add more sugar next time. I served them with honey tonight.

I was wondering, has anyone experienced an aftertaste with the original recipe? I am noticing one with my muffins.

Thanks for posting this recipe!

I fixed this last night and used a gluten free all purpose flour (since I am allergic to wheat). It was delicious. I had it for lunch today too. :)

I’ve been working on some gluten free recipes – I’m testing brownies later this week – check my blog later in the week – for the results of kosher, gluten free brownies

Just made a loaf of this cornbread and while I consider it pretty darn good and would never have guessed it’s vegan, I’m curious how other baker’s cornbread texture came out. I couldn’t tell if it was baked through, so I left it in a little longer. It’s still moist, but I can feel the cornmeal (used fine ground from Bob’s Mill) in my mouth. While it looked like a baked good after slicing, it was slightly mushy when I took a big bite. Anyone else have the same issue?

Regarding aftertaste. Today made my 3rd rendition of this recipe. The first two certainly had an aftertaste. I did use sea salt instead of table, though the third loaf came out perfect with no salt. I cut down the measurement of baking powder and the metalic after taste was no more. This aside I am in love with the recipe. Still experimenting… post later.

Made batch 5 & 6, settled on basic altered recipe. Same as above but one teaspoon of baking powder ( Bob’s Red Mill ) instead of four. No salt. Honey instead of sugar ( as local as possible & raw ). Whole wheat pastry flour ( organic ). Almond milk instead of soy. Extra Virgin Olive Oil instead of canola. Spread a little bit of olive oil and honey on top befor placing in oven ( toaster oven, which worked great ). Baked in an olive oiled Rada Stone pan. Comes out a little darker then your typical bright yellow batch, tis yellow all the same and delicious.

I am about to begin my 3rd batch of this cornbread. I found by accident that 1 tablesppon of flax to 6tbs of water worked very well with the cornbread. I did notice a metallic taste so I will take Scotts suggestion of cutting down baking powder. I think I may use peanut oil today, rice milk, and whole wheat pastry flour. Thanks for the awesome recipe Ill be using it for years to come

I agree with comments above about problems with aftertaste due to quantity of baking soda. 4 teaspoons is waaaay too much for my taste. In fact, it made me feel very ill, and I had to throw out the rest of the pan. I look forward to trying the recipe with a much lower dose of baking soda, because other than that, the texture and flavor are very good.

I’ve been a strict vegetarian since age 8 and I am now 40 something. I have not been able to eat cornbread (just haven’t found the right recipe and I want something that taste good) and was just discussing with my friend last night how I would most enjoy cornbread. She forwarded me this recipe by Dana Sly. Though I haven’t tried it yet, I am very thankful for all of the threads. I do not use any sweetener, so will probably substitute the sugar with unfiltered apple juice. Most appreciative of the baking soda info – will use aluminum free and reduce the amount. I do not drink soy and will replace with rice milk, and use brown rice flour for the all purpose flour. I’ll try no salt. I will use Olive Oil and not Canola. I do have a question about the flax seed. Mary mentioned only 1 tablespoon vs the 2 tablespoon listed. Is there a reason for decreasing it? Once someone can respond, I intend to get myself in the kitchen, try it and hope to have a Eureka experience!
Peace.

I find that almond milk is a better replacement for soy milk (or regular milk, for that matter) than is rice milk, as long as you don’t mind the added mild almond flavor. Rice milk has a significantly lower protein content than the other milks mentioned, and I find that it doesn’t behave in a similar way chemically to the others.

Ditto on not eliminating the salt.

[...] The full post at Cuny Queen doesn’t go into recipe specifics but she does link to the base corn dog recipe she used here. [...]

Fantastic! I subbed applesauce for the oil, to make it a bit healthier and everyone loved it! Thanks.

[...] fantastic, vegan, blue ribbon award winning Corn Bread recipe I found online and have been using with great [...]

We are cornbread lovers so this sounds interesting and worth trying. I have flax seed. I wonder, if I could grind it into a meal. The only way to find out is to try it.

[...] Kernel Sanders recommends you make: -Spicy Grilled Corn on the Cob -Coconut Corn Chowder -Blue Ribbon Vegan Cornbread [...]

[...] some brown rice and a bunch of fruit to get me started. Also got some the ingredients for this vegan cornbread. I don’t really eat a lot of bread, but thought this would be a good way to easy myself into [...]

[...] Vegan I was looking for some recipes for vegan versions of bread and pancakes and came across this blog which has a recipe for a bread that is meant to be very [...]

[...] & vamped them up. every once in a while i’d try a scratch recipe. this past year i served dana sly’s blue ribbon winning vegan cornbread to both my family, and jordan’s. but in all this time i have not had a cornbread of my own; [...]

I just made this and it was wonderful. I replaced the 1/4 cup canola oil for 1/4 cup of pureed white beans.

[...] This recipe won the blue ribbon at the Iowa State Fair. And the recipe is totally vegan. How do ya like them corn husks?! I bookmarked it for a rainy day even though I adored the cornbread recipe from the VegNew recipe club I blogged about here. Having to prepare for a rustic weekend at a farmhouse in the Berkshires, I decided to give it a whirl.  Allison, one of the fearless 15 spending this weekend with me in the woods, is whipping up a big batch of vegan chili for the occassion. So cornbread was a decidedly a necessity. I made a couple of minor tweaks to the recipe by adding 1/4 cup of diced red peppers and 1/4 cup of chopped green onion to the batter. Amazing! I’ll see how the group likes it… [...]

I just tried this cornbread and it is awesome! I followed three helpful hints from others by reducing the amount of baking powder to 2 tsp and added 2 tbsp applecider vinegar to the soymilk and used maple syrup in place of the sugar. Fabulous! I can’t wait to try some of the other variations! This is my PERMANENT cornbread recipie!

Just made this for the first time! I made the rice milk/vinegar variation – I also added roasted jalapeños sans seeds because I’m from Texas and that’s the cornbread I’m used to.

These are so delicious and now that I know that I can make them I can’t wait to play around more with the recipe.

:)

Great results. Easy recipe. Thank you so much for posting it!

For what it is worth I used nutritiondata.com to analyze the recipe.

If you divide the batch by 9 servings each serving has

Calories: 194
Protein: 3.5 gram
Sodium: 808 milligrams

A large portion of the sodium came from the baking powder, though most of it came from the salt.

I made some mistakes with the sodium. This is the corrected nutrition information:

Calories: 194
Protein: 3.5 gram
Sodium: 292 milligrams

I am not a vegan, but have friends who are. This cornbread recipe is AWESOME!!!! I cut back on the baking powder per suggestions.

[...] Blue Ribbon Vegan Cornbread: Imagine my surprise when Cook’s Illustrated reported a recipe for vegan cornbread that actually won the blue ribbon at the Iowa State Fair… and those folks know their corn. Found at Kosher Blog. [...]

This was so delicious! Thank you so much for this recipe, it’s my third try for vegan cornbread and i don’t think I’ll have to try again. =] (I used hemp milk and added a tbl of apple cider vinegar to make ‘buttermilk.’)

[...] next time, I will bust my favorite cornbread recipe out of the [...]

I tried this yesterday to serve with black-eyed-peas for New Years and it was really good! I tried your suggestion of adding vinegar to the soy milk. My husband also loved it!

[...] not the only one seeking a moist, tender non-dairy (or vegan) cornbread. I’ll try this Blue Ribbon Vegan Cornbread [...]

[...] Vegan Green Chile Cornbread was based on a cornbread recipe that actually won the top prize at the Iowa State Fair. Vegan cornbread? In Iowa? [...]

Made this tonight. Yum! 5 stars!

Made the corn bread for dinner tonight. It was delicious and moist. Great recipe! Thanks for sharing.

[...] have made a gluten-free vegan cornbread a couple of times based on this recipe, but using rice flour instead of wheat, so I started from there. I wanted something a little [...]

[...] was looking for some recipes for vegan versions of bread and pancakes and came across this blog which has a recipe for a bread that is meant to be very [...]

[...] some brown rice and a bunch of fruit to get me started. Also got some the ingredients for this vegan cornbread. I don’t really eat a lot of bread, but thought this would be a good way to easy myself into [...]

So glad to find this recipe! I make it GF for my daughter using brown rice flour ground in the VitaMix. I also fresh grind the corn. It might be a bit more coarse but, in my opinion, it adds to the charm. Smothered with Earth Balance “butter” and honey/maple syrup =YUM!!! (And for those that aren’t vegan, a tablespoon or two of reserved bacon grease warmed in the pan instead of using a cooking spray makes for a great taste-bud experience.)

This is an amazing recipe!! I made this alongside some vegan chili for lunch. Even my parents who are not vegetarian could not have enough. Thanks!!

I love this. Made a couple of substitutions: spelt flour instead of wheat flour (I’m an advocate of reduced wheat in my diet) and oat milk instead of soy milk, because that’s what I had on hand. I also added 3/4 cup fresh chopped cranberries. I didn’t reduce the baking powder, and I’m guessing the cranberries offset the too-baking-powder-y taste.

One question: my cornmeal has a seriously rocklike texture in the bread. Do you all suppose I need finer-ground cornmeal? Or does it need to be, I don’t know, soaked or something?

[...] twice now with two different recipes and this is MUCH more successful.  The first recipe: http://www.kosherblog.net/2005/03/09/blue_ribbon_vegan_cornbread/ I just replaced the all purpose flour with oat flour and it turned out great!  Slightly dry, but [...]

[...] twice now with two different recipes and this is MUCH more successful.  The first recipe: http://www.kosherblog.net/2005/03/09/blue_ribbon_vegan_cornbread/ I just replaced the all purpose flour with oat flour and it turned out great!  Slightly dry, but [...]

This recipe looked too thick and stretchie when I turned it out. Did taste metallically. Will try cutting baking powder in half next time. My husband really liked it

delish! made it with turkey chili. subbed almond milk for soy milk! will make it again and again….

[...] the cooked vegan front, the Husband discovered a marvelous recipe for vegan cornbread.  I haven’t tasted it but it has received rave reviews from vegans and non-vegans alike.  [...]

RUMFORD BAKING POWDER IS ABSOLUTELY THE BEST ONE TO USE = NO AFTER TASTE = Uses Non GMO corn to make their Cornstarch. You should Use ONLY Aluminum Free Baking Powder.

I have always used Rumford Brand Baking Powder because our Mother and Grandmother said it was the Best, and they were not vegetarians or vegans, like I am = Rumford is = Aluminum free – Resealable, recyclable container – Double acting – Gluten free – Zero Trans Fat – Kosher: Pareve

and recently came out with a Reduced Sodium one that is 52 percent less sodium than other brands and still with all of the other same great things. “Traditional low-sodium leavening agents often produced baked goods that are less light and fluffy. Clabber Girl worked to find a formula that would result in lower sodium without changing the consistency and uniformity of the baked goods.”

All of Rumford products are also made in a Peanut Free Facility for those who are sensitive to peanuts. First on the market in 1879, it is now owned by Clabber Girl you can go to that website = Clabbergirl dot com and not only read about their products but check out their recipes. Most of which I have changed to be Vegan. Just recently their = Ancient Grains Challah. And NO, I do not work for them. I just know what is good and use that and am happy to pass on. Available at most grocery stores and WalMart.

Same thing with Corn Meal = only buy the Stone Ground with no added ingredients and when it comes to Flour = I only use King Arthur Brand = non bleached and non bromated. Mainly use their white whole wheat instead of their regular whole wheat. All available at most grocery stores and WalMart.

I rarely use salt – only a pinch or so when I make and eat grits and for baking when it must be added = and I only use Kosher Sea Salt.

Now for a sweetener, which I also rarely use sugar or any sweetener = other than natural fruit, berries, etc. and is =

ALSO GREAT FOR DIABETICS = I use the USDA Organic – Vegan – Non GMO – Low Glycemic and Gluten Free = Palm Flower Nectar Coconut Sugar. Now this I have to buy at the Health Food Coop along with a syrup I bought to use with waffles = Coconut Secret Brand – Raw Coconut Nectar Low Glycemic Sweetener that is More Nutritious with only 1.5% glucose and Not Hydrolyzed like most Agave is and has 90% fructose. It is 100% pure coconut tree sap, USDA Organic – Vegan, GMO Free, Gluten Free, Fat free and grown without chemicals, pesticides or herbicides.

I am not a diabetic but I do not want to be either so I watch my sweetener intake. Plus neither of these has a coconutty flavor. Their website tells their story and lists products, all RAW USDA Organic and Vegan, etc. which includes a coconut sugar crystals and coconut flour that my Health Food Coop did not have in stock. Thanks for your time.

do you have to adjust the amount of liquid if you sub-
maple syrup for the sugar?

Did a pretty significant mod on this as I’m doing a no sugar/flour as well as vegan thing. This is NOT a sweet corn bread, but I think I’ll try with applesauce next time. This came out good:

2 cups cornmeal
2 cups rice milk
2 tbls ground flax cooked in 6 tbls water
1 tsp baking powder
1 tsp baking soda
1/4 cup canola oil
2 pinches salt
1 tsp vinegar

Heat oven to 425

Grind flax seed in a coffee grinder to a powder. Add to 6 tbls of boiling water, reduce to simmer for 2-3 minutes until gummy. Set aside.

Combine cornmeal, powder, soda, salt

Separately, mix the vinegar into your rice (or soy) milk to make “buttermilk.” let sit for 1-2 minutes.

Combine all ingredients. Mix (make sure the flax is well mixed, but don’t over mix)

Heat cast iron skillet on a high. Add enough oil to cover bottom plus a bit more. Heat until just smoking (don’t over heat). This gives a nice chewy “crust”

Carefully pour batter in pan.

Bake 20-25 minutes. Until a toothpick come out clean.

Let cool 10 minutes before cutting.

for the person asking about the agave, yes I used half agave, half, honey and just reduced the soy milk a little so it wouln’t be too liquidy.
turned out GREAT. I am sold on the flaxseed egg.

rc

Thanks everyone, just entering this “vegan” world, so appreciative that you all did the experimentation for me! Looking forward to trying it out, sounds great!