Vegan Cornbread with Creamed Corn

Name: Vegan Cornbread with Creamed Corn
Prep time: 17 min
Cook time: 32 min
Total time: 49 min
Yield: 9 servings
Cuisine: American
Ingredients: 1 cup (150 g) yellow cornmeal, medium grind; 1 cup (125 g) all-purpose flour, spooned into the cup and leveled; ¼ cup (50 g) granulated sugar; 1 tbsp (12 g) baking powder; 1 tsp (6 g) fine sea salt; ½ cup (120 ml) unsweetened almond milk, at room temperature; 1 tsp (5 ml) apple cider vinegar; 14¾ oz can (418 g) canned creamed corn, undrained, about 1¾ cups; ⅓ cup (80 ml) extra-virgin olive oil, mild-flavored, for the batter; 1 tbsp (15 ml) olive oil, for greasing the pan

From the MyKitchenBank Kitchen

A tender, moist, golden cornbread made without eggs or dairy. Canned creamed corn supplies sweetness, moisture and body, and olive oil gives a rich crumb and crisp edges.

Prep: 17 min
Cook: 32 min
Wait: 20 min
Total: 1 hr 9 min
Makes: 1 9-inch (23 cm) square cornbread (9 squares)

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Steps

Before you start

Position an oven rack in the center and read the recipe through once; the batter is mixed in about 10 minutes.
Open the creamed corn and measure it before you start. Use one standard 14.75 oz (418 g) can, including the liquid.
Use medium-grind yellow cornmeal for the best texture. Fine grind gives a cakier crumb, and coarse grind or polenta can taste gritty.
Use baking powder that is less than 6 months old, since it is the only leavener and there are no eggs to help the rise.

1
Preheat and grease panOven 400°F / 205°C
- Place a rack in the center of the oven and preheat to 400°F (200°C).
- Pour the 1 tablespoon (15 ml) pan olive oil into a 9×9-inch (23×23 cm) baking pan and brush it over the bottom and up all four sides.
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Ready when: Bottom and sides of the pan are evenly glossy with oil.
Tip: A glass pan bakes slower; if using one, lower the oven to 375°F (190°C) and expect a few extra minutes.
2
Sour the almond milk
- In a small bowl or measuring cup, stir the ½ cup (120 ml) almond milk with the 1 teaspoon apple cider vinegar.
- Set aside while you mix the dry ingredients so it thickens slightly and reacts with the baking powder.
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Ready when: The milk looks slightly curdled and thickened.
3
Whisk dry ingredients
- In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt for about 30 seconds, until evenly combined with no baking powder clumps.
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Ready when: The mixture is one uniform pale-yellow color.
Tip: Break up any baking powder lumps with your fingers so there are no bitter pockets.
4
Mix wet ingredients
- In a medium bowl, whisk the creamed corn, the soured almond milk and the ⅓ cup (80 ml) olive oil until smooth and fully blended, about 1 minute.
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Ready when: No streaks of oil remain on the surface.
5
Fold batter together
- Pour the wet mixture into the dry ingredients.
- Fold with a rubber spatula for 10 to 15 strokes, just until no dry flour or cornmeal remains.
- The batter will be thick and spoonable, like a heavy muffin batter.
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Ready when: No dry pockets remain; a few small lumps are fine.
Tip: Do not overmix, or the cornbread turns tough and dense.
6
Rest the batter
- Let the batter sit in the bowl for 5 minutes.
- This lets the cornmeal absorb liquid, which gives a more tender, less gritty crumb.
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Ready when: The batter looks slightly thicker.
7
Fill the pan
- Scrape the batter into the prepared pan and spread it into the corners with the spatula.
- Smooth the top so it bakes evenly.
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Ready when: The batter is level, about ¾ inch (2 cm) deep.
8
Bake until goldenOven 400°F / 205°C
- Bake at 400°F (200°C) for 30 to 35 minutes, rotating the pan once at the 20-minute mark if your oven browns unevenly.
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Ready when: The top is deep golden, the edges pull slightly from the pan, and a toothpick in the center comes out clean or with a few dry crumbs.
Tip: If the top browns too quickly before the center sets, tent loosely with foil for the last 10 minutes.
9
Cool in the pan
- Set the pan on a wire rack and let the cornbread cool for 15 minutes.
- It firms up as it cools, so it slices cleanly instead of crumbling.
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Ready when: The cornbread is warm, not steaming, and the center feels set.
10
Slice and serve
- Run a thin knife around the edges, then cut into 9 squares (3 by 3).
- Serve warm or at room temperature.
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Ready when: Squares hold their shape with a moist, tender crumb.
Tip: Lift out the first square with a small spatula; the rest will come out more easily.

Good to know

Tips

Check that your creamed corn is vegan; most are, but read the label for dairy or butter.
For extra-crisp edges, heat the oiled pan in the oven for 5 minutes before adding the batter. Pour it in carefully, as the pan will be hot.
Add 1 to 2 minced jalapeños or ½ cup (60 g) vegan shredded cheese for a savory variation, folded in at the end.
For a sweeter, more cake-like cornbread, increase the sugar to ⅓ cup (65 g).

Make ahead

Bake up to 1 day ahead, cool completely, cover tightly and keep at room temperature. Rewarm before serving. The dry ingredients can be whisked together up to 1 week ahead and stored in an airtight container.

Storage & reheating

Room temperature: covered tightly, up to 2 days. Fridge: up to 5 days in an airtight container. Freezer: wrap squares individually and freeze up to 3 months. Reheat squares at 350°F (175°C) for 8 to 10 minutes (from frozen, 15 minutes), or microwave for 20 to 30 seconds.

Substitutions

unsweetened almond milk → unsweetened soy or oat milk. Use the same amount; soy gives the best rise and browning.
all-purpose flour → 1:1 gluten-free baking flour. Texture will be slightly more crumbly; let the batter rest the full 5 minutes.
extra-virgin olive oil → melted refined coconut oil or neutral oil such as canola. Use if you want a milder flavor than olive oil.
apple cider vinegar → lemon juice. Use the same amount, 1 teaspoon.