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Best Vegan Cornbread (made with “magical” ingredient)

November 25, 2015

I’m almost a tad late with this post, but I really wanted to share this awesome cornbread recipe before Thanksgiving. So here it is, fresh from the oven! 😀


best vegan cornbread


I have been experimenting with vegan cornbread recipes for a while. Last year I made one that was pretty nice but still a bit too dense. This year I finally figured out a really awesome recipe that turned out to be the best cornbread I ever made. It was after I learnt about a new magical ingredient that is making the rounds in the internet (trust me, it really is like magic!).





Have you heard of Aquafaba yet? It’s basically the water we usually pour down the drain when using chickpeas or beans. After learning that it makes THE best egg replacer, I’ll never throw that stuff away again. If you search a bit in the net you’ll find that you can even make meringue and other cool things with it. It works for everything. So amazing!


best Vegan cornbread


So when I used aquafaba in my cornbread it created the fluffy texture I was aiming for. Look at this perfection!


best vegan cornbread


I hope you’ll give it a try! Since t

Best Vegan Cornbread

  • 1 cup all-purpose flour
  • 1 + 1/4 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 tbsp nutritional yeast (optional)
  • 1/2 cup sugar (1/3 cup maple syrup also works nicely)
  • 70g plant-based butter (softened)
  • 1 cup plant-based milk
  • 3 tbsp aquafaba (water of canned chickpeas)


Mix all ingredients until well combined and pour into a greased square pan (about 20cm/ 8inch).

Bake at 200 °C /  390°F for 20-25 minutes or until a toothpick comes out clean.



  • Reply
    September 4, 2016 at 9:52 am

    I prefer to use dried chickpeas when cooking so is the water from soaking the same as the water from the tins, or is it the water the chickpeas were cooked in?

  • Reply
    Liz Keplar
    October 1, 2016 at 4:56 pm

    What would you use as a sub for butter?

    • Reply
      October 3, 2016 at 11:49 am

      Hi Liz, any plant-based margarine should work. 🙂

  • Reply
    Linda Hendrickson
    May 18, 2017 at 3:58 am

    Did you use the liquid straight out of the can of chickpeas, or did you whip it to a meringue consistency first?

    • Reply
      May 18, 2017 at 9:43 am

      It\’s funny you ask that because when I posted the recipe, I didn\’t know that one would usually whip the liquid first before adding it. I used it straight out of the can and I loved how the bread turned out. I do wanna try to whip the liquid first too though. Maybe that would make it EVEN better. Who knows! If you try it, please let me know 😀

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