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.