Cake Like Vegetarian Cornbread Recipe That Everyone Loves

There’s something incredibly comforting about cornbread, especially when it boasts a soft, cake-like texture that melts in your mouth. If you’re looking for a vegetarian twist on this classic Southern staple, you’ve come to the right place.

This cake-like vegetarian cornbread recipe is moist, fluffy, and packed with flavor, making it perfect for any meal or snack. Unlike traditional cornbread that can sometimes be dense or crumbly, this recipe uses simple pantry staples and plant-based ingredients to create a tender crumb and subtly sweet taste that pairs wonderfully with chili, soups, or a hearty salad.

Whether you’re a vegetarian veteran or just experimenting with meatless dishes, this cornbread will become a fast favorite in your kitchen. It’s easy to make, uses no dairy or eggs, and can be whipped up in under an hour.

Plus, it’s versatile enough to customize with your favorite herbs or spices, making it a go-to recipe for any season.

Why You’ll Love This Recipe

This cake-like vegetarian cornbread recipe stands out because it combines the best of both worlds: the sweet, crumbly texture of cake and the hearty, rustic flavor of traditional cornbread. Here’s why it’s worth making:

• Moist and fluffy texture: Thanks to the use of plant-based yogurt and a touch of sugar, this cornbread is incredibly tender and soft, unlike the typical dry cornbread you might be used to.
• Vegetarian-friendly and egg-free: This recipe uses no eggs or dairy, making it suitable for vegetarians and those with dairy sensitivities.
• Simple ingredients: You probably have everything you need in your pantry already, which makes it a perfect last-minute baking option.
• Versatile and customizable: Add jalapeños for a spicy kick, corn kernels for texture, or fresh herbs for extra flavor.
• Perfect for pairing: This cornbread complements soups, stews, and salads beautifully, making it a great addition to any meal.

Ingredients

• 1 cup yellow cornmeal (preferably stone-ground)
• 3/4 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened plant-based yogurt (such as soy or coconut yogurt)
• 1/2 cup unsweetened almond milk (or any plant-based milk)
• 1/4 cup vegetable oil (canola or avocado oil work well)
• 1 teaspoon vanilla extract
• Optional: 1/2 cup corn kernels (fresh or frozen), 1-2 finely chopped jalapeños, or 2 tablespoons chopped fresh herbs (like thyme or rosemary)

Equipment

• Mixing bowls
• Whisk
• Measuring cups and spoons
• 8×8-inch square baking pan or a similar-sized ovenproof dish
• Spatula or wooden spoon
• Oven

Instructions

1. Preheat your oven to 375°F (190°C). Grease your baking pan lightly with oil or line it with parchment paper for easy removal.
2. Combine the dry ingredients. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until evenly mixed.
3. Mix the wet ingredients. In a separate bowl, stir the plant-based yogurt, almond milk, vegetable oil, and vanilla extract until smooth and well combined.
4. Combine wet and dry ingredients. Pour the wet mixture into the dry ingredients and stir gently using a spatula or wooden spoon. Mix just until everything is incorporated; avoid overmixing to keep the cornbread light and fluffy.
5. Add optional mix-ins. If using corn kernels, jalapeños, or herbs, fold them in gently now to distribute evenly throughout the batter.
6. Pour the batter into the prepared pan. Use a spatula to smooth the top evenly.
7. Bake for 25-30 minutes. Insert a toothpick into the center to check doneness—it should come out clean or with just a few crumbs attached.
8. Cool slightly before serving. Let the cornbread rest in the pan for about 10 minutes, then slice and enjoy warm or at room temperature.

Tips & Variations

“For a sweeter twist, try adding a tablespoon of maple syrup or honey to the wet ingredients. To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free blend.”

• Make it spicy: Add chopped jalapeños or a pinch of cayenne pepper to the batter for a subtle heat.
• Add texture: Mix in 1/2 cup of corn kernels or chopped bell peppers for extra crunch and color.
• Herbs and cheese: Although this is a vegetarian recipe, feel free to fold in shredded cheddar or pepper jack cheese if you consume dairy.
• Sweet cornbread: Increase sugar slightly or add fresh blueberries for a fruity version.
• Storage: Keep leftover cornbread in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Nutrition Facts

Serving Suggestions

This vegetarian cake-like cornbread pairs beautifully with a variety of dishes. Serve it warm alongside a bowl of chili or your favorite vegetable stew for a cozy meal.

It’s also fantastic crumbled over a fresh salad or dipped into a savory bean soup.

For a more indulgent treat, spread with vegan butter or drizzle with a bit of honey or maple syrup. Looking for a unique snack?

Try it with a spread of our Halibut Dip Recipe or alongside a plate of roasted vegetables.

If you enjoy exploring vegetarian cuisine, check out the Lemon Ricotta Pasta With Arugula Recipe for a fresh, light dinner or warm up with a comforting Low Fodmap Appetizer Recipes collection perfect for entertaining guests.

Conclusion

Creating a cake-like vegetarian cornbread that’s moist, fluffy, and flavorful doesn’t have to be complicated. This recipe strikes the perfect balance between sweet and savory, bringing a fresh twist to a beloved classic.

With easy-to-find ingredients and straightforward instructions, it’s a recipe you’ll want to return to time and again.

Whether you’re serving it as a side for dinner or enjoying it as a snack, this cornbread offers versatility and comfort in every bite. Plus, its vegetarian-friendly nature and adaptability mean it fits well into many dietary preferences.

Don’t forget to explore other delicious recipes like our Kentucky Bourbon Carrot Cake Recipe or try your hand at savory dishes such as the Instant Pot Rabbit Recipe for a well-rounded culinary adventure.

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