Vegan (& Gluten Free) Honee Cornbread

This versatile cornbread recipe always turns out perfectly moist and fluffy! I love it plain, with jalapenos and vegan cheese, or with berries! Here are the ingredients you will need to make it (the green pepper, jalapenos, and cheese are optional):

A big part of the delicious flavor in this cornbread comes from the vegan honee. I make my own, but you can use store-bought if you prefer. (Agave will also work, but won’t have the same flavor.)

I was making jalapeno cornbread, so I added four slices of this vegan cheese from Violife.

I cut the slices into 1/4″ squares and it worked perfectly in the cornbread. (I have also used Follow Your Heart pepper jack with good results.)

You will need to use Freely Vegan GF flour (not available yet), make your own gluten free flour with The Plant Based Egg, or use wheat flour and add The Plant Based Egg to your dry ingredients (see the recipe notes for wheat flour directions.) Using the right egg replacement (and not using flour that contains xanthan or guar gum) is essential if you want light and fluffy cornbread. The Plant Based Egg replaces eggs when baking with wheat flour, and it replaces both gums and eggs in gluten free baking. It will be available to order online very soon at www.freelyvegan.com! Some of you will be tempted to try my recipe without The Plant Based Egg, but I do not recommend doing so. I do have a limited number of bags and the ability to email an invoice prior to that if anyone needs to order The Plant Based Egg right away. Please send early order inquiries to theplantbasedegg@gmail.com.

Preheat your oven to 400 degrees Fahrenheit if you are making cornbread, and to 450 degrees if you are making corn muffins.

Note: be sure to use certified gluten free cornmeal if you need the cornbread to be gluten free. (I use Bob’s Red Mill.)

Add the flour, cornmeal, baking powder, soda, and salt to a medium-sized mixing bowl. You will also add The Plant Based Egg now if you are using wheat flour. (See the recipe notes for wheat flour directions.) Add the optional sugar now too if you want sweeter cornbread. (Note that the color of your cornbread will be darker if you use a flour blend that contains oat flour. The cornbread and the muffins with blueberries shown here were made with blend three, and the rest of the muffins shown below were made with other blends that do not have oat flour.)

Whisk all the dry ingredients together:

Add the vinegar to the plant milk (I use Silk Original Soymilk) and whisk them together:

Melt the vegan butter in a small mixing bowl:

Add the unsweetened applesauce and the vegan honee, then whisk together:

Add the sour milk and whisk again:

Pour the liquid mixture into the bowl with the dry ingredients, then whisk until combined. Let the batter stand for ten minutes.

While you are waiting, grease and flour a 9″ x 9″ pan if you are making cornbread. Either line a muffin tin with liners or spray your muffin tin with non-stick spray if you are making muffins. (The muffins will stick some to the paper liners, so if this bothers you, skip the liners and spray the pan instead. You will get a better rise with liners or a greased and floured pan, however.) Please note that you will have the right amount of batter for twelve muffins if you are making plain corn muffins, but will have extra batter if you are adding mix-ins. I usually just add the extra batter to a greased mini loaf pan and bake it next to the muffins. (The extra batter doesn’t matter when you are using a 9″ x 9″ pan.)

The batter will have thickened up quite a bit while it was standing:

Add any mix-ins, then stir the batter down. Stir the batter even if you are not adding mix-ins. Note: I use 30 g (1/4 c) of chopped pickled jalapenos with the seeds removed when I use a spicy vegan cheese and I double the jalapenos if I am using a plain cheese. You can adjust the spiciness to your taste!

Add the batter to your prepared pan:

For cornbread: place your pan in the oven and immediately reduce the heat to 375 degrees Fahrenheit. Bake for 32 to 36 minutes, until the top is golden brown, the edges are pulling away from the sides of the pan, and the top bounces back when lightly pressed.

For muffins: place your pan in the oven and bake for five minutes at 450 degrees Fahrenheit. Stay nearby and be sure to reduce the heat to 400 degrees after the first five minutes! Bake at 400 degrees for an additional 13 to 17 minutes, until the tops are golden brown and they bounce back when lightly pressed. You will need less time for muffins without mix-ins and longer if you have added frozen berries. Let the muffins cool in the pan for a few minutes then remove them and let them cool completely on a rack.

Let your cornbread cool completely before cutting it into slices.

Just look at that texture!

I love plain or berry corn muffins with vegan honee butter!

But my favorite way to eat cornbread or corn muffins is with a big bowl of my vegan chili!

Enjoy!

Print

Vegan (& Gluten Free) Honee Cornbread

This versatile cornbread recipe always turns out perfectly moist and fluffy! Make it plain, with jalapenos and vegan cheese, or with berries! 

Course Bread, Breakfast, Side Dish

Prep Time 10 minutes

Cook Time 35 minutes

Resting Time 10 minutes

Total Time 45 minutes

Servings 16 squares

Calories 140 kcal

Author Deborah Mesdag

Ingredients

• 210 g (1 5/8 c) Gluten Free Flour Blend (made with The Plant Based Egg)
• 165 g (1 c) Cornmeal (I use Bob's Red Mill gluten free)
• 10 g (2 tsp) Baking Powder
• 2.5 g (1/2 tsp) Baking Soda
• 3.2 g (1/2 tsp) Salt
• 38 g (3 TBS) Vegan Sugar (optional - only add if you want sweeter muffins)
• 30 g (2 TBS) Distilled Vinegar
• 450 g (1 7/8 c) Original Plant Milk (I use Silk Original Soymilk)
• 70 g (5 TBS) Vegan Butter (I use Earth Balance Buttery Spread)
• 45 g (3 TBS) Unsweetened Applesauce
• 85 g (1/4 c) Vegan Honee or Agave Syrup
• 3 oz (4 slices) Vegan Cheese (optional)
• 30 to 60 g (1/4 to 1/2 c) Chopped Pickled Jalapeno Peppers (optional)
• 60 g (1/2 c) Chopped Green Pepper (optional)
• 180 g (1 1/2 c) Fresh or Frozen Blueberries or Blackberries (optional)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit if you are making cornbread, and to 450 degrees if you are making corn muffins.

2. Add the flour, cornmeal, baking powder, soda, and salt to a medium-sized mixing bowl. You will also add The Plant Based Egg now if you are using wheat flour. Add the optional sugar now too if you want sweeter cornbread. Whisk together and set aside. Note: be sure to use certified gluten free cornmeal if you need the cornbread to be gluten free.

3. Add the vinegar to the plant milk and whisk them together. Set aside.

4. Melt the vegan butter in a small mixing bowl, then add the honee and applesauce. Whisk together.

5. Add the sour milk to the butter mixture and whisk again.

6. Pour the liquid mixture into the bowl with the dry ingredients, then whisk until combined. Let the batter stand for ten minutes.

7. While you are waiting, grease and flour a 9″ x 9″ pan if you are making cornbread. Either line a muffin tin with liners or spray your muffin tin with non-stick spray if you are making muffins. (The muffins will stick some to the paper liners, so if this bothers you, skip the liners and spray the pan instead.) Please note that you will have the right amount of batter for twelve muffins if you are making plain corn muffins, but will have extra batter if you are adding mix-ins. I usually just add the extra batter to a greased mini loaf pan and bake it next to the muffins. (The extra batter doesn’t matter when you are using a 9" x 9" pan.)

8. The batter will have thickened up quite a bit while it was standing. Add any mix-ins, then stir the batter down. (Stir the batter even if you are not adding mix-ins.)

9. Add the batter to your prepared pan.

10. For cornbread: place your pan in the oven and immediately reduce the heat to 375 degrees Fahrenheit. Bake for 32 to 36 minutes, until the top is golden brown, the edges are pulling away from the sides of the pan, and the top bounces back when lightly pressed. Let your cornbread cool completely before cutting it into slices.

11. For muffins: place your pan in the oven and bake for five minutes at 450 degrees Fahrenheit. Stay nearby and be sure to reduce the heat to 400 degrees after the first five minutes! Bake at 400 degrees for an additional 13 to 17 minutes, until the tops are golden brown and they bounce back when lightly pressed. You will need less time for muffins without mix-ins and longer if you have added frozen berries. Let the muffins cool in the pan for a few minutes then remove them and let them cool completely on a rack.

12. Freeze any leftover cornbread or muffins that you won't eat by the next day. Both freeze and reheat very well. Defrost at room temperature or at 50% power in your microwave. Heat at full power for about 30 to 45 seconds to refresh them. Eat warm or allow to cool before serving.

Recipe Notes

• You will need to use Freely Vegan GF flour (not available yet), make your own gluten free flour with The Plant Based Egg, or use wheat flour and add The Plant Based Egg to your dry ingredients (see the note below for wheat flour directions.) Using the right egg replacement (and not using flour that contains xanthan or guar gum) is essential if you want light and fluffy cornbread. The Plant Based Egg replaces eggs when baking with wheat flour, and it replaces both gums and eggs in gluten free baking. It will be available to order online very soon and I will add the link as soon as our website goes live! Some of you will be tempted to try my recipe without The Plant Based Egg, but I do not recommend doing so. I do have a limited number of bags and the ability to email an invoice prior to that if anyone needs to order The Plant Based Egg right away. Please send early order inquiries to theplantbasedegg@gmail.com.

• To make this recipe with wheat flour, use the same amount of flour and add the equivalent of two eggs (9.6 g which is 4 level teaspoons) of The Plant Based Egg to the flour. Whisk together with the other dry ingredients. That is the only adjustment you need to make. (The liquid amount in this recipe has already been increased, so do not add extra as The Plant Based Egg package directions say to do. Those directions are only for recipes that include eggs and you are replacing them and veganizing the recipe with The Plant Based Egg.)

• Calories (140) are for 1/16th of a pan of plain cornbread without the optional sugar. If you make 14 muffins with blueberries and the extra sugar, or 14 muffins with the vegan cheese, jalapenos, and green pepper, they are about 175 calories each.

• A big part of the delicious flavor in this cornbread comes from the vegan honee. I make my own, but you can use store-bought if you prefer. (Agave will also work, but won’t have the same flavor.)