All posts tagged cornbread

Ty’s Perfect Cornbread (Vegan)

Published November 16, 2011 by Vegan Derby Cat Party

I was tweaking my previous cornbread recipe in preparation for Thanksgiving, and totally forgot the oil/shortening! Turned out to be a happy accident! The ground flax definitely gives it the perfect cakeyness without the added grease. There are generally two camps of cornbread out there… salty and sweet, but this gives you a little bit of both. Just how I like it! Enjoy! : )

**EDIT: I’ve discovered a way to make this recipe the best ever, perfect recipe. The secret? BROWN sugar! 12/17/12**

Ty’s Vegan Cornbread
16 pieces

1 1/2 c. cornmeal
1/2 c. unbleached all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. brown sugar** + 1-2 tbsp. (depending on how sweet you like it)
1 1/2 tsp. salt

1 1/2 c. non-dairy milk (I used unsweetened almond milk)
1.5 tbsp. vinegar/lemon juice (to make vegan buttermilk)
6 tbsp. very hot water (microwaved for 1 minute or boiled)
2 tbsp. ground flax seed


1. Pre-heat oven to 450*F, and grease an 8×8″ pan, 10″ skillet or muffin tin.

2. Add vinegar or lemon juice to non-dairy milk to curdle to make vegan buttermilk. In a separate cup or bowl, whisk hot water with ground flax seed.

3. Combine all dry ingredients in a large bowl.  Add wet ingredients, and stir slowly to combine. Pour into prepared pan.

4. Bake for 25 minutes for 8×8″ pan or 20 minutes for muffins or skillet. Cake tester inserted in center should come out clean. Remove pan and allow to cool for at least a few minutes before slicing and digging in! ; )

Nutrition Facts per piece: 80 calories, 1.1g fat, 0mg cholesterol, sodium 227mg, carbs 16.5g, fiber 1.3g, sugars 4g, protein 1.6g



Vegan Tex-Mex Deep Dish Cornbread Pizza

Published August 25, 2011 by Vegan Derby Cat Party

I originally wrote a version of this recipe over a year ago. It was the veganizing of a recipe that I’d already made vegetarian years before. It was one of my favorite go to recipes when I learned how to cook. There is something very comforting about all that yumminess atop a wonderful cornbread crust. I finally got to try it out last night, and here it is with some final tweeks! I use TVP, but you can use vegan crumbles instead to save a step, if you want to.

PS– I made this with a different [savory] cornbread recipe that I was trying out. That new cornbread turned out to be a fail, but the topping is delicious on it’s own or over some brown rice too, if you don’t feel like fussing with the cornbread part. Still broil the cheese on. Then you can use it as a tex-mex picadillo or with some lettuce, tomatoes, rice, etc. as a burrito or taco filling!

Ty’s Tex-Mex Deep Dish Cornbread Pizza

Recipe for your favorite cornbread (try mine!)
vegan butter to grease skillet

Reconstituted TVP:

1 1/2 c. dry TVP granules
1 c. water or vegetable stock
1 tbsp. liquid smoke
2 tbsp. vegan worcestershire
1 tbsp. bragg’s, shoyu, tamari or low-sodium soy sauce


olive oil for misting skillet
medium onion, diced
1/2 tsp. salt
bell pepper, diced

reconstituted TVP , or 1lb equivalent of vegan crumbles
1 tablespoon chili powder
2 teaspoons ground cumin
2 teaspoons hot sauce, or 1/2 tsp. cayenne pepper, optional

1 15 oz. can vegan re-fried beans
1 14.5 oz can diced tomatoes (with chiles optional), well drained

1/4 c. nutritional yeast, optional
1 c. vegan shredded cheese (i used Daiya pepperjack)


shredded lettuce, fresh tomatoes, black olives, vegan sour cream, salsa, cilantro


1. Prepare cornbread according to recipe directions and pour into the bottom of a greased large oven-proof skillet. (they say you can wrap a skillet handle really well with aluminum foil and cross your fingers, but i’ve never tried it.) Bake according to instructions, or until top is lightly browned, and toothpick inserted into center comes out clean. Set aside.

2. To reconstitute the TVP: In medium sauce pan, heat water, liquid smoke, worcestershire, bragg’s until it comes to a boil. Remove from heat, stir in TVP, and set aside.

3. Heat oil in second skillet to medium. Add onions and salt, cook for 5 minutes, or until translucent. Stir in bell pepper and cook an additional 2 minutes. Add TVP and spices and cook 3-4 minutes. Add refried beans and tomatoes, mix in until heated through.

4. Top cornbread with TVP mixture. Sprinkle with nutritional yeast  and cheese. Place skillet under broiler to melt cheese, about 3-5 minutes. Garnish with lettuce, fresh tomatoes, olives, sour cream, salsa, and/or cilantro, as desired.

The Kind Diet’s Eggplant Chana Masala & Cornbread

Published January 4, 2011 by Vegan Derby Cat Party

This has gotta be my favorite combination of recipes from TKD. I add some additional veggie broth to the masala to give it a soupier consistency & leave the peels on the organic eggplant to reap it’s nutritional benefits.  Speaking of soupy consistency, the cornbread has created a lot of very unsure bakers out there due to it’s relying on maple syrup and/or molasses for it’s sweetener. It goes in liquid, but I promise, it does come out as bread! It’s a wonderfully sweet contrast against the eggplant, tomatoes and chickpeas.

I like to bake the cornbread in the toaster oven. If you do, cover it with foil up until the last 10 minutes to avoid burning the top!

SO SO SO good together! : )

Cornbread testing!

Published November 9, 2010 by Vegan Derby Cat Party

Okay, thanksgiving is around the corner and cornbread is my responsibility, so this is where I will begin testing some recipes. This one is a sweeter variation of my 1st attempt, with a different flour combination. You can use whatever combo of maple syrup/sugar you like, just know the more syrup you sub for sugar, the more liquidy your batter will be! (It’s still blue though, because I’m using up the last of my blue cornmeal!)

Cornbread. Test 2.

1 c. cornmeal
1/2 c. unbleached all-purpose flour
1/2 c. whole wheat pastry flour
1/4 c. canola oil or non-hydrogenated shortening
1 1/2 c. non-dairy milk or soy buttermilk (soymilk + 1.5 tbsp. vinegar/lemon juice)
2 egg substitute (6 tbsp. water microwaved for 1 minute + 2 tbsp. ground flax seed)
2 tsp. baking powder
1/2 tsp. baking soda
1/3 c. maple syrup
1/2 c. sugar
1 1/2 tsp. salt


1. Pre-heat oven to 450*F, and grease an 8×8″ pan.

2. Whisk together milk, oil, maple syrup, sugar and flax mixture. Add remaining ingredients and beat until combined, about 30 seconds. Pour into pan, and bake for 25-30 minutes. (My oven takes 25.) Cake tester inserted into center should come out clean.

3. Cut into squares and enjoy! : )

sweet potato corn bread & veggie “meat” loaf

Published March 23, 2010 by Vegan Derby Cat Party

so i did, in fact, finish all the baking and cooking that i intended yesterday. well, technically the loaf came out of the oven after midnight, but it went in nearly an hour before, so it still counts!

i wish i had made a salad and some garlic green beans to go with it, but alas, i was totally worn out by the long day in the kitchen, and kass & jordan assured me that we had plenty of vegetables on our plates. (today i will eat lots of greens!)

in my family, i’ve always been the cornbread maker. this means for years & years i bought mixes & vamped them up. every once in a while i’d try a scratch recipe. this past year i served dana sly’s blue ribbon winning vegan cornbread to both my family, and jordan’s. but in all this time i have not had a cornbread of my own; in writing this i realize it’s time to work on my recipe. meanwhile, i have this for you:

Sweet Potato Corn Bread from How it all Vegan!, pg 131

recipe calls for 1c. of sweet potatoes, cooked and mashed


making soy buttermilk– this recipe called for “sour soy milk” 1/2c. soy milk with a 1/2 tsp of vinegar added, and it did curdle it. i knew this trick worked with real milk, but i thought it was kind of amazing that it also works with soy milk.

this bread came out really dense, which is probably my fault for over mixing it while i was waiting for jordan to bring me soy milk from the store. i also used 1c. of whole wheat pastry flour in place of the plain to up the nutrition profile.

Veggie “Meat” Loaf from Quick and Easy Vegan Comfort Food, pg 173

i love veggie meat loaf. love it! i can’t tell you how much money i’ve given “amy” over the years for her frozen veggie loaf. (which is not marked vegan b/c it has honey. honey is a controversial topic in vegan circles.) so i was way excited to see this recipe in my newest cookbook. i’d also never cooked with TVP (texturized vegetable protein) before, and Bobby & Mary had been suggesting it to me for some time. TVP looks like a grain until you rehydrate it, and then it looks like “meat” crumbles. best of all,  it’s inexpensive.

it was delicious! it didn’t hold together very well out of the pan, (we were brainstorming about this as we devoured it) but it did taste very good, so we weren’t mad at it. more research, more research. i was also happy that it tasted good, because there are a lot more recipes i wanna try from this book!

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