41 Reviews of Vegan Cornbread

From: death_by_parsnip

On Dec 8, 2005

I am happy with this cornbread recipe, but not ecstatic. I followed the recipe exactly as written. My husband and I love flax, and we liked the slight flaxxy taste. The texture of this bread is outstanding: moist, not too light, not too dense, and not crumbly. The bread tasted even better the day after I made it. I prefer a slightly sweeter cornbread (this bread hardly had any sweetness to it), so I will increase the sugar to 1/2 cup the next time I make it. I may increase my rating to 5 stars after making it with more sugar.

From: Chef #399711

On Feb 17, 2008

This cornbread is great. my whole family loved it. I've even stolen the flax seed-water combination and used it to replace the egg in my applesauce muffins, with great success. since the combine flax and water has the consistency of an egg I figured that I could use it as such

From: Chiaratot

On Sep 24, 2008

Great recipe! It is almost two years since I left the U.S. and never got to taste cornbread since. While I was eating this cornbread the good old days there came back to my mind - Definitely a meal overloaded with emotions he he!

From: Horshem

On Oct 21, 2006

I cannot believe I forgot to review this recipe. My daughter has egg and dairy allergies, so I decided to try this recipe. It is outstanding. I doubled the sugar to a half cup and it really reminds me of Jiffy Brand muffin mix. This recipe will also make 12 medium size muffins if you prefer.

From: LeLeLive

On Feb 7, 2008

Very, very good! Sweet and tender. This is NOT a substandard vegan substitute for 'regular' cornbread! Given its taste and texture, as well as the nutritional benefits inherent in the flax seed and soy milk, I don't think I can ever justify making 'traditional' cornbread again.

From: FunkyVegan18

On Oct 20, 2006

Mmm... I'm enjoying this right now with a side of nice warm chili! It's delicious! I substituted rice milk for the soy milk, egg replacer for the ground flax, and (based on other's reccomendations) added an extra 1/8c. sugar. I also underbaked it just a tad, but that was mainly because it smelled so good I couldn't wait any longer! Absolutely wonderful!

From: Cilantro in Canada

On Dec 5, 2008

I loved this and could have eaten the entire thing myself. I replaced the oil with applesauce and used plain soy milk. Thanks for the wonderful recipe.

From: jennifer in new jersey

On Feb 22, 2008

Wow. Surprised that I was able to finally make a vegan food item that turned out and turned out so great! Followed the recipe, which was insanely simple (i am a horrible baker) except I used all organic ingredients and I did have to sub whole wheat flour for the all purpose flour because we only bake with whole wheat and we are snowed in so that is all i had to use. The texture still came out great; soft and fluffy but with a slight heaviness to it (just enough to give it some depth. I liked that it was not overly sweet but not lacking in flavor at all. I had never made anything with the flax subbing the egg and butter and wasnt sure how it would turn out but it was easy to do and worked great (i used flax meal) my 4 yr old daughter loved them. i am not persoanlly vegan but my sister is so i will share this with her and make these again as it saves me on buying organic butter which is very expensive for me. thanks so much for sharing this great recipe!

From: FoodLover316

On Apr 3, 2008

Hands down, without a doubt, unequivocally the BEST cornbread recipe I've ever made, touched, or eaten. Vegan or non-vegan. I will never try another recipe. My husband has already informed me that I must make this at least once a week.

From: Abigailwren

On Jan 13, 2007

This was a great Vegan Crnbread! We made it with a little extra brown sugar, corn, and cooked it in our iron skillet. We thought that an egg would have helped this bread be a little less flaky... but then it wouldn't be vegan. Thanks for the great recipe!