{"id":7471,"date":"2025-05-09T21:16:51","date_gmt":"2025-05-09T21:16:51","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=7471"},"modified":"2026-01-01T19:17:43","modified_gmt":"2026-01-01T19:17:43","slug":"vegan-cornbread","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/vegan-cornbread\/","title":{"rendered":"Vegan Cornbread"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Vegan Cornbread<\/span><\/h2>\n
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It\u2019s hard to go wrong with cornbread as a satisfying accompaniment to chili. This recipe makes a rustic, hearty type of cornbread. <\/span><\/div>\n
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Author: <\/span>Lisa Murray<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 1<\/span> cup<\/span> whole wheat flour<\/span> sifted (sifting makes the batter a bit lighter).<\/span><\/li>
  • 1<\/span> cup<\/span> medium-grind cornmeal.<\/span><\/li>
  • 2<\/span> teaspoons<\/span> baking powder.<\/span><\/li>
  • \u00bd<\/span> teaspoon<\/span> salt.<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> baking soda.<\/span><\/li>
  • 1<\/span> cup<\/span> soy \u201cbuttermilk.\u201d<\/span><\/li>
  • 1<\/span> egg equivalent.<\/span><\/li>
  • \u00bc<\/span> cup<\/span> melted vegan butter<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Preheat oven to 400\u2109. Grease a 9-by-13 inch loaf pan. In a large bowl, whisk together flour, cornmeal, baking powder, salt and baking soda. In a medium bowl, whisk together the soy milk, egg equivalent and melted vegan butter. Add the wet ingredients to the dry ones and mix until just combined. For best results, do not overmix the batter.<\/span><\/div><\/li>
    • Pour the batter into the prepared pan and smooth out the top so it\u2019s even. Bake for 25 minutes, or until the top is golden brown. Let cool in the pan for 10 minutes, and then slide a butter knife along the edges to release the bread from the pan. Slice, and serve with vegan butter, if you wish.<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      <\/span>Cook’s Notes<\/span><\/h5>\nIn place of regular butter, I use Earth Balance Original Buttery Spread<\/em>, easily found alongside regular butter in most grocery stores. Bob\u2019s Red Mill Egg Replacer<\/em> is my go-to for the \u201cegg.\u201d<\/span>
      <\/div>\nTo get the buttermilk tangy and a thicker texture, simply add a tablespoon of white vinegar to soy milk and let it sit for a few minutes. Add a tablespoon or two of honey to the wet ingredients if you want a little sweetness in your cornbread. While this recipe calls for a loaf pan, cornbread can also be made in a square pan, round cake pan\u00a0or cast-iron skillet, so don\u2019t be afraid to experiment.<\/span><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":7468,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,618,140,1713,1712],"tags":[],"class_list":["post-7471","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-baked","category-side","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/05\/VeganCornbread.webp","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7471","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=7471"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7471\/revisions"}],"predecessor-version":[{"id":7472,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/7471\/revisions\/7472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/7468"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=7471"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=7471"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=7471"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}