Great tasting, easy to make cornbread with no animal products.

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
9
Yield:
1 - 7 inch square pan
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an oven to 400 degrees F (200 degrees C). Grease a 7 inch square baking pan. Whisk together the flour, cornmeal, sugar, baking powder, and salt in a mixing bowl; set aside.

    Advertisement
  • Place the soy milk, oil, and tofu into a blender. Cover, and puree until smooth. Make a well in the center of the cornmeal mixture. Pour the pureed tofu into the well, then stir in the cornmeal mixture until just moistened. Pour the batter into the prepared baking pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cut into 9 pieces, and serve warm.

Nutrition Facts

218 calories; protein 3.8g 8% DV; carbohydrates 30.3g 10% DV; fat 9.1g 14% DV; cholesterolmg; sodium 438.5mg 18% DV. Full Nutrition

Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/14/2012
Best cornbread I have EVER made! I have struggled to find good-tasting vegan cornbread, and simply none live up to the expectation I have of its taste and texture. Until I tried this one, that is! This is perfect. The tofu gives it that fluffier consistency I was missing with my close second favourite that involves flax seed as an egg replacer. When I made this, I substituted honey for the sugar. I should also add I thought i worked best to make in muffin cups instead of in a square baking pan. I loved it and have made it more than once! Definitely a "keeper." Read More
(25)

Most helpful critical review

Rating: 3 stars
07/05/2016
I made it and used stevia for the sweetener plus 2Tbsp of maple syrup. I also added coconut oil instead of Cisco. It was awesome. My son the chef couldn't taste the difference. Read More
47 Ratings
  • 5 star values: 39
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
03/13/2012
Best cornbread I have EVER made! I have struggled to find good-tasting vegan cornbread, and simply none live up to the expectation I have of its taste and texture. Until I tried this one, that is! This is perfect. The tofu gives it that fluffier consistency I was missing with my close second favourite that involves flax seed as an egg replacer. When I made this, I substituted honey for the sugar. I should also add I thought i worked best to make in muffin cups instead of in a square baking pan. I loved it and have made it more than once! Definitely a "keeper." Read More
(25)
Rating: 4 stars
07/07/2011
This was overall pretty good. Sometimes vegan recipe makeovers don't taste anything like the original (that's not always a bad thing), and while you could tell there was something different, you could also right away identify it as corn bread. My tasters gave it the thumbs up. My one comment is that it was really dense. It didn't have the sponginess and softness of cornbread--almost more dumpling-like, with a pretty doughy texture even when cooked through. That aside, it was still very tasty and enjoyed by many. Read More
(20)
Rating: 5 stars
07/12/2014
Wow, wow, WOW! This is really amazing cornbread! My teenage son has been strictly vegan for a few years and mentioned he'd really missed cornbread, so I found this recipe and decided to give it a try. I've tried soooo many vegan recipes for foods that are meant to replicate non-vegan dishes and it's a hit or miss thing if you expect an exact match for taste and texture. This recipe is a home run! I added about 1/3 cup of creamed corn, used a muffin pan, and reduced the cook time to 18 minutes. This was better than the non-vegan cornbread recipes I've tried - and I've tried a lot. The taste was exceptional and the bread was fluffy and a little crumbly, which I love. Definitely sticking with this as my go-to cornbread! Read More
(14)
Advertisement
Rating: 5 stars
02/14/2012
we made this with a slight variation- used equal parts lemon infused olive oil and coconut oil in place of veg oil. WAS DELICIOUS! We are making again today and adding some zest... makes a super nice lemony coffee cake ish thing. Read More
(12)
Rating: 5 stars
12/29/2013
I made this almost as instructed. It came out great. I always appreciate a good vegan swap. Unfortunately, I didn't have tofu. I figured the tofu was adding the binding, the moisture, that an egg would have added, so I substituted my favorite egg swap. I used a heaping tablespoon of ground flax seed, then added warm water until it made 1/4 cup. I stirred it then microwaved 18 seconds, then stirred it briskly. It thickened up to be like an egg or like pureed soft tofu so I went ahead with confidence. I made one other change. I added a small amount of whole kernel corn (canned, drained) -- about 1/4 to 1/3 cup. The bread was tasty. It was less fluffy than I prefer and had less cornmeal, I think, than I prefer. I will definitely make again (it is that good, and healthier for us) but next time will try a bit more corn meal and a bit less flour. Also I may try substituting some of the flour with whole wheat flour for health reasons. Read More
(8)
Rating: 5 stars
03/15/2014
Delicious! I couldn't get any silken tofu so substituted apple sauce to make up for the lack of moisture turned out great! Read More
(5)
Advertisement
Rating: 5 stars
01/02/2013
This turned out great! Super simple and no one could tell that it wasn't traditional cornbread. I made it with rice milk which is a little thinner and lighter than soy milk so that may have helped with the consistency. I would definitely make these again. The only change I would make is possibly adding a bit more sugar but that's just because I prefer sweeter corn bread. Read More
(5)
Rating: 5 stars
08/22/2015
Best cornbread. Hands down. I make it all the time and even carnists say it's amazing. I double the sugar add a tsp. of vanilla a tsp. of apple cider vinegar and use half cornflour and half cornmeal. I also make a maple "butter" using earth balance and grade B maple to go with it. So good! Read More
(5)
Rating: 5 stars
01/10/2016
We try to eat vegan or vegetarian many nights out of theweek and go completely vegan a couple months out of the year and found we really missed corn bread. I was excited to see this recipe. I never have tofu in house so I subbed in plain applesauce and worked no problem. I have also used an egg when not vegan. We also wanted to make it more wholesome so I subbed in whole wheat flour for reg flour. Really tasty. I also didnt have soy milk one day so I just used water and worked ut amazing. Also have used rice milk and its a vreat alternative as well. So by trail and error we found this recipe w a few tweaks really works for us! Its also really flexible for whatever you have in the house. Read More
(3)
Rating: 3 stars
07/05/2016
I made it and used stevia for the sweetener plus 2Tbsp of maple syrup. I also added coconut oil instead of Cisco. It was awesome. My son the chef couldn't taste the difference. Read More