Soup is boring; put some of this vegan Vitamix cornbread next to it
I’ve always subscribed to the philosophy that soup is boring by itself.
It needs a side. It needs cornbread.
Since winter is clearly here to stay, we’ll be eating a lot of soup (like our balsamic butternut squash and zucchini coconut). And since there will be soup, there will be cornbread too!
We perfected this recipe for vegan cornbread. Make some and dunk it in some piping hot soup.
Vegan baking for dummies
Baking in general is kind of a science experiment. To be good at vegan baking, you have to be somewhat of a mad scientist. My goal with vegan baking is for you not to be able to tell it’s vegan. For it to be a pleasant surprise when you find out.
Usually my process is to research a bunch of other people’s recipes for inspiration before a kitchen test day. Then try different combinations based on our taste preference.
This week, I wanted to make cornbread to go with our creamy wild rice soup. I found there to be a ton of vegan recipes available. But they were almost all exactly the same! They also had pretty overwhelmingly bad reviews (dry, crumbly, etc).
So I went to the Cornbread Queen, I went to Paula Dean. If you know Mrs. Dean you know that butter runs through her veins (literally, she’s pretty heartless). But man, she makes southern food like no other!
Her cornbread recipe uses eggs, buttermilk, and butter. Since we are in the process of veganizing Life is NOYOKE, that just wasn’t go to work for me. So I made some substitutions. A lot of substitutions. And you know what? It turned out perfectly. On the first try!
So instead of mad-scientisting in your kitchen, just follow this nifty Vitamix recipe (then check out the rest of our recipe index). You’ll have moist, slightly sweet, and perfect cornbread (that just happens to be vegan too).
Feeling like a vegan baking queen/king? Try our vegan banana bread next!
Recipe
Vitamix Cornbread! (or is it corn bread?)
Moist and flavorful vegan cornbread for your Vitamix
Apple Cider Vinegar, Applesauce, Cornmeal, Maple Syrup,Ingredients:
- apple cider vinegar - 1.5 Tbsp.
- almond milk - 1.5 cups
- coconut oil - 6 Tbsp.
- maple syrup - 1 Tbsp
- applesauce - 1/2 cup
- cornmeal - 1 cup
- flour - 3/4 cup
- baking powder - 1.5 tsp
- baking soda - 1/2 tsp
- salt - 1/4 tsp
Instructions:
Preheat oven to 375
WHISK
- Add apple cider vinegar and almond milk to Vitamix container
- Blend on high for 10 seconds
- Let sit in blender while you do other steps (5 minute minimum)
DRY INGREDIENTS
- Add cornmeal, flour, baking powder, baking soda, and salt to a bowl
- Mix until combined
WET INGREDIENTS
- Add melted coconut oil, maple syrup, and applesauce to Vitamix
- Blend on low for 15 seconds
MIX
- Pour contents of container into dry ingredients
- Mix with a spoon until just combined
– your batter should have small chunks and be foamy - Pour into greased loaf or cupcake pan
- Bake for 20 minutes
SERVE
- Let sit for a few minutes in the pan
- Serve warm
- Snap a pic and tag #lifeisNOYOKE
- Enjoy!
Useful tips for Vitamix Cornbread! (or is it corn bread?)
The batter does not look or smell all that appetizing.
You just have to think of your mixing bowl as a test tube. Let the reactions happen, I promise you it’ll work out in the end.
Out of cornmeal? You can easily blend dry popcorn in your your Vitamix container. Make sure the container is dry, then blend popcorn kernels on high for 30 seconds until a cornmeal consistency is achieved.
Feel like getting cute? This cornbread recipe came out perfect in my silly silpat baking mats. Just in case you wanted woodland creatures for dinner.
If you're going to steal your husband's cornbread, make sure to steal his winter hat too. And try not to get caught like I did.
"I just... please... can I... please... have a bite?"
Go make some cornbread today, and post your work using #lifeisnoyoke.
In the vegan cornbread is there something I could sub for the coconut oil ( no oil user here). I want to make this w the wild rice soup and to have cornbread w it sounds heavenly. The
We haven’t tried subbing it out, but more applesauce should do the trick! It’s a great match with the wild rice soup, one of our favorite combos.
what kind of flour should I be using? Almond, coconut or all purpose white? Thanks!
Great question! We use all purpose white or whole wheat. We left the recipe vague because people have such preferences when it comes to flours. Let us know if you try something else!
Why popcorn to make cornmeal? Can’t you use regular dried corn?
If you have access to it, sure! We just always have popcorn on hand.
OMG…my new favorite soup! It’s cold and snowy outside so it really hit the spot. I added fresh cilantro and it was quick and easy to make! Note to single folks: halve the recipe and it will be plenty (well, it should be…I kept saying “just ONE MORE bowl). 🙂
Which soup did you make, Mimi? We’re so glad it was such a hit 🙂
Exquisite recipe. Nailed consistency and taste on first try thanks to the fine directions. Delish with this: https://lifeisnoyoke.com/wild-rice-soup/.
Only thing will change next time is using real maple syrup instead of Aunt Jemimes, ugh.
May baby Avi never know the disappointment of a bbq dinner sans cornbread. #pareve