Best Vegan Southern Cornbread Recipe (oil-free) - Simply Plant Based Kitchen (2024)

FAQs

What is a good substitute for oil in cornbread? ›

Melted, unsalted butter is the perfect substitute for oil, and can even add a richer flavor to baked recipes. Swap in butter for oil in a 1:1 ratio, melting butter in the microwave or on the stovetop. Vegan butter or ghee can also work in this instance.

Butter adds flavor and color, while oil keeps the crumb tender and moist. Brown Sugar: We add some sugar to our cornbread and prefer to use brown sugar. The flavor combination of cornmeal and brown sugar works well. If you only have white sugar, that's okay.

Avoid over-mixing the batter.

Cornbread batter should still be lumpy when you put it in the oven. If you are mixing it until it's smooth like cake batter, that could be the cause of your crumbly cornbread! Stop blending as soon as all the ingredients are mixed together.

She notes that Northern cornbread is sweeter, lighter, and more cake-like than Southern cornbread. Not surprisingly, it includes sugar (or molasses, in the earlier centuries), unlike traditional Southern cornbread.

Oil: A neutral oil, such as vegetable oil, keeps the cornbread nice and moist. Egg: One egg lends moisture and acts as a binding agent.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

You may notice a slight difference in taste and fragrance, but vegetable or canola oil can be substituted for olive oil in most recipes.

The Cotton Creations Vegan Honey Pecan Cornbread mix has the perfect balance of sweet and buttery. It's so moist you won't know if you're eating cornbread or cake. The mix includes a package of candied pecans and vegan honey (inside the bag of mix).

Will an extra egg make cornbread less crumbly? ›

Eggs, or egg substitutes help add structure to the cornbread. Without an egg or substitute, the cornbread may crumble and fall apart easily.

It was affordable, easy to make, and they tasted great! The regular Jiffy corn muffin mix contains lard, so it's not vegetarian. But this new vegetarian one is vegan, and you can keep it vegan by using your own egg replacer and non-dairy milk, as I did.

The most common theory is a change in cornmeal itself. Until early in the 20th century, Southern cornmeal was made with sweeter white corn and it was water-ground. When industrial milling came along, that changed. The steel-roller mills used yellow corn that was harvested before it was ripe, so it had less sugar.

Northern cornbread isn't very sweet and is made with fewer eggs and yellow cornmeal to achieve a crumbly texture. Southern-style cornbread can be made with white or yellow cornmeal, has a buttery finish and calls for more eggs, which produces a cakelike texture.

The thing that distinguishes Southern cornbread from, say Yankee cornbread, or any other cornbread one is likely to eat outside of the southern states, is that it is savory, not sweet, and it is made mostly with cornmeal.

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

You can replace oil or butter with applesauce in nearly any baked good. That's right! Applesauce is a 1:1 replacement for oil, so if your recipe calls for half a cup of oil, use half a cup of applesauce instead.

This cornbread is made with coconut oil because it is healthier than vegetable oil and is said to help raise your good cholesterol. It does not change the taste of the cornbread.

1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.