Easy Vegan Cornbread

Hi there, Loes! Thanks so much for sharing this, and for the kind words about our other recipes.

So sorry this one didn’t turn out as expected, it definitely shouldn’t be flat or lacking flavour! One thing that makes a big difference is the type of cornmeal. Using fine-ground gives a much lighter, fluffier result, while coarse will make it feel more dense. The hot skillet step is also really key for helping it rise and set properly. And if the butter was measured a bit over, this could tip the texture toward too moist. We recommend measuring using grams if possible for accuracy 🤗

As for flavour, it's meant to be a lightly sweet cornbread. The butter itself should also impart flavour, and there can be a lot of variation between vegan butter brands on the market. In case it helps, we used the Violife brand! We hope you enjoy the cornbread more if you end up giving it another try 🫶

I used fine cornmeal and everything was measured with a food scale. The oven dish was preheated but maybe not hot enough but I made a pretty similar recipe from someone else which is close to this one with more cornmeal and that one is so different in outcome. And that uses less butter. So this one seems out of balance. But maybe this one is not for me and I will focus on all the other more than great recipes here <3

Aww this is such a sweet memory to share! Thank you for telling us about it, Andi 🤗 “Málé” sounds so special, especially with the connection to your grandma. We hope this version brings back a little bit of that nostalgia if you give it a try 💛

Hiyaa Niki! A baking dish would be the better option since it’s closer in shape and depth to a skillet, which helps the cornbread bake more evenly. A cast-iron pot could work if it’s oven-safe, but since they're usually deeper and narrower, the batter may sit thicker and take longer to cook through.

If using a baking dish, one trick is to add oil to the dish and place it in the oven while it preheats for a few minutes, so the oil heats up, then carefully pour in the batter. It likely won't get quite the same crispy edges as a skillet, though hopefully it'll still turn out tasty 🫶

Heyy Janelle, we haven’t had a chance to try an alternative ourselves yet... perhaps refined coconut oil could be an option? It has a neutral flavour and stays solid at room temperature, which might work, but hard to say without testing it ourselves. If you try it, let us know how it goes! And thanks for the request to share a vegan butter recipe, it's on our list :)

Hii Lindsay, hmm you probably could use maple syrup, although it'll likely change the texture a bit since syrup adds extra liquid. Perhaps you could try about ¼ cup of maple syrup and reduce the soy milk by about 2 tablespoons? This is just a guess though, hard to say how it'll turn out without testing it ourselves. We'd love to hear how it goes if you experiment with the cornbread 🫶