Nora Cooks Vegan Cornbread Recipe


Ah, the aroma of freshly Nora Cooks Vegan Cornbread wafting through the house! It’s a scent many of us grew up with, nestled in our memories with family dinners and warm laughter. But did you know? Veganism has embraced this classic, and thanks to champions like Nora Cooks, we have an alternative that hits the mark both in flavor and ethics.

Why Vegan Cornbread?

“Why mess with perfection?”, you might wonder. Switching to vegan doesn’t mean giving up flavors; it’s about reimagining them. Vegan cornbread, for instance, sidesteps dairy but still delivers that golden crust and moist crumb we all crave. Plus, it’s friendly to our animal companions and often easier on the tummy.

Nora Cooks Vegan Cornbread

Ingredients Breakdown

All-purpose flour1 1/4 cups
Yellow cornmeal3/4 cup
Granulated sugar1/4 cup
Baking powder2 teaspoons
Baking soda1/2 teaspoon
Salt1/2 teaspoon
Unsweetened almond milk1 cup
Canola oil1/4 cup
Apple cider vinegar1 tablespoon

Before we plunge into the recipe, let’s unwrap the magic behind the ingredients:

  • All-purpose flour: The backbone of many baked goods, it offers structure. Vegan or not, this staple remains unchanged.
  • Yellow cornmeal: This adds the signature corn taste, and it’s packed with health benefits from antioxidants to being a digestion aid.
  • Apple cider vinegar: In vegan baking, this is a wizard! It helps the cornbread rise, giving it a fluffy texture without traditional eggs.

Step-by-Step Cooking Guide

Brace yourselves; we’re diving into the delightful world of vegan baking:

  1. Preparations before baking: Always preheat that oven! It ensures even cooking. And as for pans? An 8×8 or a 9-inch round cake pan will do the trick.
  2. Mixing the dry ingredients: Ensure everything’s well combined. You’re looking for a golden sandy texture.
  3. Marrying wet with dry: Pour the wet mixture into the dry, stirring until just combined. Overmixing is the enemy – we want fluffy, not chewy!
  4. Baking magic: Pop it in the oven, and after 20-25 minutes, voila! Golden, aromatic cornbread awaits.
1Preheat the oven to 400 degrees F. Lightly grease an 8 x 8 pan or a 9-inch round cake pan.
2In a large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda, and salt.
3In a separate bowl, whisk together the almond milk, canola oil, and apple cider vinegar.
4Pour the wet mixture into the dry mixture and stir until just combined.
5Transfer the batter into the prepared pan.
6Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7Allow the cornbread to cool for a few minutes before slicing and serving.
Bonus StepIf making vegan cornbread stuffing, let the cornbread cool for at least an hour or overnight. Slice it into cubes and bake at 250 degrees F for 30-40 minutes or until dry and slightly toasted. Use these cubes for your stuffing recipe.

Tips and Tricks for Perfect Vegan Cornbread

For a moist inside and that coveted crispy crust:

  • Don’t overmix! Stir just until combined.
  • Substitutes: If almond milk isn’t your thing, soy or oat milk will do the dance just fine.
  • Storage: Wrapped in foil or airtight container, it stays fresh for days. If it lasts that long!
Nora Cooks Vegan Cornbread

Making Vegan Cornbread Stuffing

Now, for a bonus: Transform this cornbread into a stuffing that’ll steal the Thanksgiving spotlight! Use day-old cornbread, toasted to perfection, and follow your favorite stuffing recipe. Vegan magic, right?


There’s a world of flavors awaiting in vegan cuisine, and Nora Cooks’ vegan cornbread is a golden ticket in. It’s hearty, flavorful, and just a tad rebellious – shaking up culinary traditions for the better.

View our blog posts 1 Week Vegetarian Meal Plan Philippines, Vegan Kit Kat: A Delectable Treat Without The Guilt, Vegan Food Poisoning: Myths, Reality, and Prevention, Vegan Donut Calories – The Truth, Vegan Grocery Store: More Than Just Lettuce and Tofu, Are Vegan Marshmallows Halal?, Is Native Deodorant vegan? Truth, Is Coke Vegan? A Deep Dive, Are Oysters Vegan? A Deep Dive, Do Vegan Marshmallows Melt? Find out, Perfect Christmas Dinner Vegetarian Style, Are English Muffins Vegan? A Detailed Investigation, The Best Vegan Ice Cream: Verdict

Happy baking! 🌽🍞🌿

Frequently Asked Questions

What is vegan cornbread made of?

Vegan cornbread is made using plant-based ingredients. Traditional recipes are adapted by replacing dairy milk with plant milk, such as almond or soy, and eggs with alternatives like apple cider vinegar or flaxseed mix. The Nora Cooks’ recipe, for instance, uses almond milk and apple cider vinegar.

Why is cornbread not vegan?

Traditional cornbread isn’t vegan because it often contains dairy products like milk, butter, and sometimes eggs. However, there are plenty of vegan alternatives available.

When making cornbread can you substitute water for milk?

Yes, you can substitute water for milk when making cornbread. However, using milk often results in a richer flavor and better texture. If using water, consider adding a bit more fat or oil to keep it moist.

Why do people put cornbread in milk?

It’s a traditional Southern treat! Dunking cornbread in milk (or buttermilk) is akin to dipping cookies in milk. It makes the cornbread soft and gives it a unique taste.

Why is cornbread healthy?

Cornbread contains cornmeal, which is a good source of fiber and antioxidants. However, like all foods, it’s best consumed in moderation, especially versions with added sugar or fat.

Why is cornbread important?

Cornbread has deep roots in American history, especially in the South. It’s been a staple because of the affordability and availability of corn. Plus, it’s versatile, pairing well with many dishes.

Is cornbread good for diet?

In moderation, yes. Cornbread can fit into a balanced diet. However, if you’re watching calories or carbs, be sure to check the ingredients and portion sizes.

Who eats cornbread and milk?

Many people, especially in the Southern United States, enjoy this combination. It’s a comfort food passed down through generations.

Is cornbread always sweet?

Not always. The sweetness of cornbread varies by region. In the South, it’s typically less sweet or even savory, while Northern versions tend to be sweeter.

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