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Summer Seduction: Vegan Brown Sugar Cornbread

Summer Seduction: Vegan Brown Sugar Cornbread
Summer Seduction: Vegan Brown Sugar Cornbread
Chef Larry Edwards/Casa de Cuisine

Who doesn't love cornbread? There is so much you can do with this easy to prepare bread. You can make it sweet or you can make it savory. You can turn it into muffins or prepare some great sandwiches. Here at the Casa, we also use cornbread for some of our very special sliders! It truly is one of the most versatile breads you will ever prepare.

On the downside, cornbread is usually pretty fattening. Depending on the recipes it contains eggs, cream, milk, bacon fat... Well now there is no longer a need to worry about the calories or the fat. For the very first time we are presenting our Vegan Cornbread -- no eggs, no cream, no milk. What is does contain are a few very special surprises.

It took us awhile to adapt this cornbread. Once we tasted the finished product we were all amazed. Here is a cornbread which is almost feather light. A cornbread with a wonderful texture and one of the freshest tastes we've ever munched. The secrets here are three of the ingredients: almond milk, brown sugar and... vinegar!

What creates the incredible texture is the use of vinegar. We use balsamic vinegar for both taste and presentation. Remember from high school science class what happens when you pour vinegar over baking powder and soda? It erupts! Well it does that with this batter and due to the eruption, you get a texture which is, quite literally, unreal!

So now you can enjoy cornbread guilt-free with Vegan Cornbread!

Ingredients needed to make Vegan Brown Sugar Cornbread (makes 1 8-inch round bread):

  • 1 cup yellow cornmeal
  • 1 1/4 cups flour
  • 1/4 cup brown sugar
  • 1 Tbs. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups almond milk
  • 1/2 cup olive oil
  • 2 Tbs. balsamic vinegar (or cider vinegar)


  1. Pre-heat your oven to 375 degrees. Line the bottom of an 8-inch round baking pan with parchment paper.
  2. In a medium bowl whisk together the dry ingredients. Make sure any clumps of brown sugar have been removed.
  3. Into the bowl whisk the almond milk and olive oil just until the mixture in moist. (Do not use an electric mixer or your texture will be dense).
  4. Fold the vinegar into the mixture and let it rest 5 minutes (yes, the dough will begin to bubble and slightly erupt due to the vinegar).
  5. Spoon the batter into the prepared pan and even out.
  6. Place into the oven and bake 20 minutes.
  7. Remove from the oven and let cool in the pan 10 minutes.
  8. Remove from the pan and cool on a rack until ready to serve.

The new cookbook from Chef Larry Edwards is now available from and bookstores worldwide. One of the most anticipated cookbooks of the year, "Edwardian Cooking: Inspired by Downton Abbey's Elegant Meals."

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