Vegan Cornbread (BEST recipe!)- Choosing Chia (2024)

FAQs

What can I substitute for egg in cornbread? ›

Applesauce is an excellent substitute because it has pectin, a naturally occurring substance that helps ingredients stick together and remains stable. Pectin will also prevent your cornbread from becoming too dry. One egg is equivalent to a quarter cup of applesauce in a substitute.

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.

Can I substitute water for milk in cornbread mix? Yes, you can, but it may result in a less rich flavor. If you're out of milk, try using cream or half-and-half, evaporated or powdered milk, or even plain yogurt. If you have dietary restrictions, try soy milk or oat milk.

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).

If you're making one flax egg, combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes. From here, you can add this ingredient to your recipe just as you would an egg!

The extra egg which is increased protein and binder makes the cornbread denser and heavier in texture.

I want to keep the cornbread taste, just less crumbly! I recommend extra egg yolk, adding corn, and using cast iron to bake. Also, try a little lower temperature.

This product is not vegan as it lists 1 ingredient that derives from animals and 2 ingredients that could derive from animals depending on the source.

You can just use water instead which is what most cornbread mixes ask for in the first. I've used both before and it normally turns out good either way. If you don't want to use water though some other milk substitutes are usually other dairy products like yogurt, sour cream, or half and half.

Can I use sour cream instead of milk for cornbread? ›

Sour Cream can be substituted for milk in cornbread but will need to be thinned. I recommend using 75% sour cream and 25% water. Sour Cream will also change the taste of the cornbread and will add a slight tangy flavor which can be counteracted by using a small amount of vanilla extract.

“JIFFY” mixes can also be prepared with water or plant-based milk alternatives like soy, almond or coconut milk. Pineapple or orange juice may be substituted for flavor variation in the corn and fruit muffins. Feel free to experiment with other options and let us know if you find something else that works well.

Jiffy cornbread mix is not vegan because it contains lard, a clarified fat derived from the belly of a pig.

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.

How to Make Vegan Cornbread. The base for this recipe is a mixture of fine cornmeal and all-purpose flour. We prefer using fine cornmeal over medium grind for best texture, but either will work. For a “buttermilk” effect, we combined almond milk and lemon juice (or apple cider vinegar).

Eggs As a Leavening Agent

For recipes which use eggs primarily as a leavening agent you can try a commercial egg replacement product (see above) or the following mixture: 1-1/2 tablespoons vegetable oil mixed with 1-1/2 tablespoons water and 1 teaspoon baking powder per egg.

Mayonnaise. Eggs are a key ingredient in mayonnaise, so it makes sense that it can be a perfect substitute when you're out of eggs. Use 3 tablespoons of mayo as an egg substitute.

Mayonnaise. If you have a jar of mayo in the fridge, you can use 3 tablespoons in place of one egg. "Mayonnaise has been used as an egg substitute because of its moistening properties and is best suited for cakes with strong flavors, like spice cakes and chocolate cakes," Tutunjian says.

Applesauce. Use applesauce to add moisture. Replace one egg with 1/4 cup of applesauce in sweet desserts. If you want a lighter texture, add an extra 1/2 teaspoonful of baking powder, as fruit purées tend to make the final product denser than the original recipe.